230-DAY DRY-AGED RIBEYE WITH WILD WILLOW FARMS

230-Day Dry-Aged Ribeye

Ingredients

• 16 oz. trimmed Pape Meat Co. Dry-Aged Angus Ribeye
• 1 tbsp Wagyu fat
• 1 tbsp unsalted butter
• 1 garlic clove
• Thyme
• Salt and pepper

Recipe Instructions
Vacuum trimmed ribeye with thyme, ½ tbsp. Wagyu fat, ½ tbsp. unsalted butter, and bring to temperature in sous vide at 110ºF for approximately 40 minutes. Add remaining butter and Wagyu fat to very hot cast iron pan. Season ribeye heavy with salt and pepper, and sear the trimmed steak on all sides. Add thyme and garlic to pan, and baste steak to finish. Let steak rest and slice.

Kimchi

Ingredients

• 2 ea. napa cabbage
• ½ sugar
• 20 garlic cloves
• 20 slices ginger
• ½ cup kochukaru
• ¼ cup fish sauce
• 2 tbsp salted shrimp
• ¼ cup light soy sauce
• ½ cup hatch peppers
• ½ cup carrots
• ½ scallions

Recipe Instructions
Chop cabbage into 2 inch squares and toss with 2 tbsp sugar and 2 tbsp. salt, and cure overnight. Discard liquid. Fine dice garlic and ginger; add kochukaru, fish sauce, salted shrimp and soy sauce; and mix well. Combine mixture with cabbage. Thin slice scallions and hatch peppers, Julienne carrots, add to mixture, and combine all ingredients. Let ferment in a cool place two months.

Carrots

Ingredients

• 4 Wild Willow Farm carrots
• 2 tbsp extra virgin olive oil
• Salt and pepper to taste
• 1 vacuum-packed bag

Recipe Instructions
Wash carrots, and add all ingredients in vacuum-packed bag, and vacuum. Cook sous vide at 185ºF until tender (approximately 1 hour). Cool, split length-wise, sear with Wagyu fat, and season with salt and pepper.

Smoked Bordelaise

Ingredients

• 2 qt, reduced veal stock
• 6 large carrots
• 1 large Spanish onion
• ½ lb. dried shiitake mushrooms
• 1 bunch thyme
• 1 bunch rosemary
• 1 bottle ruby port
• Wood chips
• Smoker

Recipe Instructions

Peel onion and slice ½ inch, and place onions in cold smoker for 30 minutes.

Caramelize carrots in sauce pot, deglaze with pork loin, and reduce on very low heat. Add thyme, rosemary, and mushrooms. Once 2/3 reduced, add veal stock and smoked onions, and reduce to a glaze, and strain.

Brussel Sprouts

Ingredients

• 4 Wild Willow Farms brussel sprouts
• 1 tsp clarified Wagyu fat
• Salt and pepper

Recipe Instructions

Clean and split Brussels sprouts in half, add fat to cast iron pan, and sear cut side down.

Puffed Beef Tendon

Ingredients

• 1 beef tendon
• 1 vacuum-packed bag
• Salt to taste

Recipe Instructions

Vacuum tendon, cook sous vide 90ºC for 12 hours, and then freeze. Slice very thin on slicer, and place in dehydrator in 135ºF for two hours. Fry at 375ºF, and season with salt.

Corn Soubise

Ingredients

• 6 ears calico corn
• 3 shallots
• ½ white wine
• 1 pint heavy cream
• ½ lb. butter
• Salt to taste

Recipe Instructions

Cut corn off cob and thinly slice shallots. Sweat shallots in sauce pot. Add corn and sweat. Add white wine, and reduce to Au Sec. Add cream reduce 2/3, add to Vitamix, cube cold butter, turn corn mixture on high, slowly adding on cube of butter at a time, blend until very smooth, then strain mixture through very fine sieve. Season strained souvis with salt to taste.