Recipes

Bring the elegance of date night home with this Wagyu Filet and Scallops Dinner recipe! The elevated taste of Wagyu pairs perfectly with the classic taste of scallops, with the pan sauce adding the perfect touch to a divine meal that will impress all. INGREDIENTS For the steaks and seasoning: 2 Filet Mignons BCW Steak Seasoning Drizzle of extra virgin olive oil 2 Tablespoons of Booth Creek Wagyu Tallow For the pan sauce: 1 Tablespoon minced shallot 1 garlic clove, crushed and peeled 1 sprig of fresh rosemary 1/2 cup red wine, like cabernet 1 cup low-sodium beef broth 1 Tablespoon butter For the scallops: 1 Tablespoon butter 1 Tablespoon of extra virgin olive oil 6 large sea scallops Salt and pepper DIRECTIONS Place steak on a plate on the counter to warm up for about 30 minutes before starting to cook. Preheat oven to 400° F. For the steaks: Drizzle tops of steaks with extra virgin olive oil, then generously sprinkle on seasoning and rub into steaks. Repeat on the other side. Heat a large, heavy-bottomed skillet over medium-high heat until very hot then add tallow. Once melted, add steaks and sear until a golden brown crust has formed on the bottom, usually takes about 2 minutes. Flip steaks then place entire skillet into oven and roast for 10 minutes. Remove steaks from skillet and add to a plate to rest while you prepare the rest of the dish. For the pan sauce: Place hot skillet back over medium-high heat, then add shallots and sauté for 30 seconds. Add rosemary, garlic, and wine, then simmer until wine is reduced by half. Add beef broth, then simmer until sauce is thickened and reduced, which can take between 7 to 9 minutes. For the scallops: Pat scallops very dry between layers of paper towels, then season with salt and pepper on both sides. Melt butter and extra virgin olive oil in a large skillet over medium-high heat, then add scallops and sear for 90 seconds. Flip, then sear for 90 more seconds. Plate steaks and scallops on two plates, then drizzle pan sauce over steaks and serve.  Recipe inspired by: Iowa Girl Eats 

Take your classic Cottage Pie recipe to another level with Wagyu! Incorporating all the things you love in a traditional Cottage Pie recipe, our recipe combines the already savory and comfort flavors with buttery, tender goodness found in Wagyu. Ingredients: For the potatoes: 1 ½  lb russet potatoes ¼ cup heavy cream 4 tbsp Booth Creek Wagyu Tallow ¾  tsp sea salt ½ tsp black pepper (fresh) 1 egg yolk For the meat filling: 1 tbsp Booth Creek Wagyu Tallow 1 medium yellow onion, chopped 2 carrots, peeled and diced small 6 cloves garlic, minced 1 ½  pounds Booth Creek Wagyu Ground Beef 1 tsp sea salt 1 tsp freshly ground black pepper  2 tbsp all-purpose flour 2 tsp tomato paste 1 cup beef stock 1 tsp Worcestershire sauce 2 tsp freshly chopped rosemary leaves 1 tsp freshly chopped thyme leaves ½ cup frozen corn kernels ½ cup frozen English peas Directions: Preheat cooker to 400° F. Dice potatoes and place in pot of tap water. Boil until tender, 10-15 min. Place the cream & tallow into a microwave-safe container and heat 30 seconds in microwave. Drain the potatoes in a colander and then return to the saucepan. Mash the potatoes and then add the cream/tallow, salt , pepper and continue to mash until smooth. Stir in the yolk until well combined. While the potatoes are cooking, prepare the filling. Melt tallow over medium-high heat. Add the onion and carrots. Saute 4 minutes. Add the garlic and stir to combine. Add the Wagyu ground beef, salt and pepper and brown. Sprinkle the meat with the flour and toss to coat, continuing to cook for another minute. Add the tomato paste, beef stock, Worcestershire, rosemary, thyme, and stir to combine. Simmer for 10-15 minutes, until thickened Add the corn and peas to the Wagyu mixture and spread evenly into casserole/baking dish. Top with the mashed potatoes and place on a parchment lined half sheet pan on the middle rack of the cooker and smoke/bake for 25 minutes. Rest 15 min and serve!

Looking for the ultimate corned Wagyu beef recipe? You've found the right place! Impress all your loved ones with our Smoked Corned Wagyu Beef Brisket recipe. Ingredients: 4-5 lbs. Booth Creek Wagyu Brisket 2 quarts water 1 cup kosher salt 1/2 cup brown sugar 3 tsp InstaCure #1/Pink Salt #1 1 cinnamon stick, broken into several pieces 2 tsp mustard seeds 2 tsp black peppercorns 8 whole cloves 8 whole allspice berries 12 whole juniper berries 2 bay leaves, crumbled 1/2 teaspoon ground ginger 4 pounds ice 3 tbsp garlic pepper 3 tbsp freshly ground coriander seed Directions: Place the water into a large stockpot with salt, sugar, InstaCure, cinnamon stick, mustard seed, peppercorns, cloves, allspice, juniper berries, bay leaves and ginger. Cook over high heat until the salt and sugar have dissolved. Remove from the heat and add the ice. Stir until the ice has melted. If needed, refrigerate brine until it is 40º or below. Trim external fat from brisket, traditionally a brisket flat is preferred. Place the brisket in a non-reactive container and add the brine; cover and refrigerate for 10 days. Check daily to ensure the beef is completely submerged and stir the brine. After 10 days, remove from the brine, rinse and place in water bath (again under refrigeration) for 1 day to purge some of the salt back out of the brisket (if boiling traditionally, no need to complete this step). Drain and rinse brisket after 6-8 hours in water bath Using mustard as a binder, Season the brisket liberally with Garlic Pepper and freshly ground toasted coriander seed. (About 3TBS of each)   Place into a 250ºF smoker, and cook for 6 hours (Internal temp of 170ºF)  Wrap brisket in foil and cook for another 2-3hours @ 275º, until probe tender (195-205ºF) Rest for 30-60 minutes;  slice and serve!  Can also be served cold (for sandwiches)  

Rich and savory Wagyu helps make this comfort food special any night of the week! Our tender Wagyu beef is the perfect complement to homemade noodles in this hearty gravy. Ingredients 2 1/2 lbs boneless Booth Creek Wagyu Arm or Round Roast, cut into 1.5” cubes. 2 tsp sea salt 2 tsp freshly ground black pepper 6 cloves of garlic 2 tsp fresh thyme 2 tbsp Booth Creek Wagyu Tallow 1 small sweet onion 5 cups beef stock 3 tbsp Worcestershire Sauce 1 bay leaf 24 oz egg noodles 2 tbsp cornstarch 2 tbsp water 1.5 cups of veggies you have on hand! (Carrots, peas, etc.) Fresh Italian Parsley BCW Steak Seasoning  Instructions Place the beef in a large bowl and sprinkle with 1-2 tsp BCW Steak Seasoning. Set aside. Heat 6 quart dutch oven over medium-high heat. Add the tallow and butter. As soon as the tallow melts, add the onion and 1/2 teaspoon salt. Cook until the onion turns translucent but does not brown, 3 to 4 minutes. Add the carrots, thyme (or celery, or other veggie on hand) and sauté for 4-5 minutes.  Add the beef. Cook, stirring occasionally, until the meat is browned on all sides, about 6 to 8 minutes.  Add the Worcestershire sauce and thyme. Add about 1/2 cup of the beef stock. Stir, scraping a wooden spoon or spatula along the bottom of the pot, to ensure you remove any of the brown bits in the pot. Add the next 4 1/2 cups stock and the bay leaf. Cover and let cook at med-low temperature until meat is tender and able to fork apart easily - 2.5 hrs. Open the lid and remove the bay leaf. Then, add the egg noodles. Increase heat, and simmer until the noodles are tender, about 18 to 20 minutes. Stir the pot every few minutes, and scrape a spoon or spatula along the bottom to prevent the noodles from sticking. Make a slurry from the cornstarch and water. Once noodles are done, add this slurry to thicken remaining stock. If leveraging peas, at this point, stir in the peas.  Serve sprinkled with fresh parsley and a crack of pepper.

Create the ultimate savory dish with this Wagyu Stacked Enchilada recipe! This epic creation combines the traditional flavor of Tex-Mex with buttery Wagyu, making for one delicious meal. Ingredients: 3-4 lb Booth Creek Wagyu Arm Roast or Booth Creek Wagyu Mock Tender, Cut into 3” pieces  Favorite Taco Seasoning (2 tbsp) Cumin (1 tsp) Ancho Chile Powder (.5 tsp) Chipotle Powder (.5 tsp) Salt & Pepper (.5 tsp) Mexican Shredded Beef: Booth Creek Wagyu Tallow 1 large Sweet onion, diced 6 cloves garlic, chopped 2 tbsp Tomato Paste 3 Chipotle Peppers in Adobo Sauce (plus 1 tbsp sauce) – peppers roughly chopped; keep peppers and sauce separate 1/3 Cup fresh lime juice(about 2 large limes) 1 Cup Beef Stock (+ add'l cup as needed) ¾ Cup salsa 1 bay leaf Stacked Enchiladas: Booth Creek Wagyu Tallow Dozen Small Corn Tortillas 2 Chipotles (from same can in adobo) 2 tbsp Flour .5 tsp cumin 1 Cup Beef stock 16-24 oz Favorite Enchilada Sauce (505 brand for me) 1lb Co-Jack Cheese or Mild Cheddar, shredded.  Directions: Blend Taco Seasoning with Chile peppers and salt/pepper in a small bowl Sprinkle seasoning blend all over the beef, using hands to ensure it adheres well. Set aside for 15 minutes. Reserve unused rub. Heat 1 ½ tablespoons of tallow in a Dutch oven. Add the meat (in batches if necessary) and sear until browned on all sides, about 8 minutes total. (If browning meat in batches, add more tallow as needed.) Remove to a plate. Reduce the heat to medium, and add 1 TBS of tallow. Add the onions and sauté, stirring occasionally, until softened, about 4 minutes. Season with S&P while cooking.  Add the garlic and remaining seasoning blend. Cook, stirring constantly until fragrant, about 30 seconds. Add the tomato paste and chopped chipotles. Cook, stirring constantly, until paste is caramelized, about 2 minutes. Add the lime juice the pan. Scraping up any browned bits from the bottom of the pan. Stir in the adobo sauce, stock, picante sauce and bay leaf. Mix well to combine. Add the seared beef, and any juices from its rest on the plate, to the pot. Bring the contents to a simmer. Cover the dutch oven and reduce heat to low, or move to 300º oven. Cook covered for 3 – 3 ½ hours, or until the meat is tender and begins to fall apart. Check occasionally and stir. Remove Bay leaf and shred beef in dutch oven with sauce. Keep warm. For Enchiladas Make enchilada sauce: In pan over med/high heat, Melt 2 TBS tallow, and add flour, cumin, and whisk until well incorporated (1-2 min). Whisk in beef stock until well incorporated. Add the enchilada sauce and bring to simmer. Keep warm.  Prep tortillas: Add 2-3 TBS tallow to a skillet and fry each tortilla just until lightly browned on each side. As each tortilla comes out of the skillet, dip it into the enchilada sauce and coat entirely. Then set aside on sheet tray. Repeat this until all tortillas are fried and coated completely. Using a large Casserole dish or Aluminum 1/2 tray; coat bottom of pan with enchilada sauce, and layer in 4 of the tortillas. Add 1/3 of the beef mixture, and top with 1/3 of the cheese. Repeat this, stacking until all ingredients have been used up.   Bake at 400º for 30-40 min, until top is lightly browned. 

A hearty winter staple with the added richness and flavor of our Wagyu Steak Tips. This recipe is perfect for all your cozy, weeknight dinners! Ingredients 2 lbs Booth Creek Wagyu Steak Tips Coarse sea salt and freshly ground black pepper 1 tbsp avocado oil 3 large carrots, diced 1 large sweet onion, diced 3 stalks celery, diced 6 cloves garlic, roughly chopped 3 quarts beef or chicken stock 2 sprigs fresh thyme, 2 bay leaves 1 cup pearled barley  Maggi seasoning (3 big dashes) Directions Season Wagyu beef with salt and pepper. In a Dutch oven, heat oil over high heat until shimmering. Working in batches if necessary, add beef and cook, turning occasionally, until well browned on all sides, about 8 minutes per batch. Set aside. Add carrot, onion and celery to the Dutch oven and cook, stirring and scraping up any brown bits from the bottom, until lightly browned, about 6 minutes. Add garlic and cook for 2 more minutes. Scrape vegetables into a bowl. Set aside. Add stock to pot, return to heat, and deglaze any browned bits from bottom of pot. Next, add steak tips and herbs. Bring to a simmer, then reduce heat to maintain a low simmer and cook until beef is tender, 1 hour. Add barley, reserved vegetables, and Maggi seasoning, and simmer until barley and vegetables are tender, about 30 minutes. Season with salt and pepper. If soup needs additional liquid at this point, top off with stock to achieve desired consistency.  Serve hot, and garnish with parsley (optional). Enjoy with a crusty baguette!