Recipes

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!

Elevate your weekend with this Coffee Crusted Wagyu Prime Rib recipe! The smoky flavor from the coffee rub pairs nicely with the natural, buttery flavor of Wagyu, creating a delicious cut of meat to share with all your friends and family. Ingredients 1 Booth Creek Wagyu Prime Rib Roast (Bone-in or Boneless) Binder: 2 tbsp Brown Mustard 1 tbsp Beef Base (like B-V or Better than Bouillon)  Rub: Cattleman’s Grill Smoky Chipotle Coffee Rub Braising Wrap: 1/4 cup Booth Creek Honey 2 tbsp Booth Creek Wagyu Tallow Directions Preheat cooker (indirect) to 300ºF Prep Instructions Trim excess fat from roast, set aside. Mix binder in small bowl. Rub mustard binder into the meat. Rub meat with coffee chipotle rub. Cooking Place in cooker and cook over indirect heat until internal temperature reaches 115ºF. (2.5hrs) Wrap roast with braising liquid, and cook until internal temp is 120ºF. Increase pit temp to 400ºF. Unwrap roast, and roll, searing over high heat until the internal temperature reaches 125ºF. Finishing Rest on cutting board for 30 min., tented Slice and dredge through juices that have formed on the cutting board on way to plate

Bring high-end, restaurant quality meals to your home with this Wagyu Beef Bourguignon recipe! This dish is sure to impress all that you cook it for. Ingredients 3 lb. Wagyu chuck roast (cut into 2 inch cubes and patted dry) Salt & pepper 1/4 lb. Wagyu Beef Bacon (chopped into lardons) 1 sweet onion (finely chopped) 1 large carrot (sliced) 4 garlic cloves (smashed/chopped) 2 tsp concentrated tomato paste (tube, not can) 2 tbsp all-purpose flour 1 bottle of red wine (dry/med red blend) 2 bay leaves 1 large sprig of thyme 12 pearl onions 1/2 lb. box cremini mushrooms (sliced) 1 tbsp extra-virgin olive oil 1/2 cup beef stock Sugar (just a pinch) Parsley (chopped) Instructions Season beef with salt and pepper. Rest for 30 minutes at room temperature. Preheat oven or smoker to 350º F. In a large Dutch oven, cook Wagyu Beef Bacon until rendered and lardons are crispy. Remove from Dutch, leaving fat in pan. Heat remaining fat and brown beef cubes in batches on all sides. Remove between batches to plate. Reduce heat, stir in onion, carrot, salt, and pepper to taste. Cook until translucent, about 10 minutes, stirring as needed. Stir in garlic and tomato paste, cook for 1 minute. Stir in flour, cook for 1 minute, then add wine, bay leaf, and thyme, deglazing bottom of pan with wine. Add browned beef and ½ the beef bacon lardons back to pot, cover, and transfer to oven or smoker. Let cook until beef is very tender, about 1½ hours, turning meat halfway through. While beef is braising, in a large skillet set over high heat, combine pearl onions, mushrooms, ¼ cup beef stock, the olive oil, and a pinch each of salt, pepper, and sugar. Bring to a simmer, then cover and reduce heat to medium, cooking for 15 minutes. Uncover, raise heat, and cook until vegetables are caramelized. Place onions, mushrooms, and remaining beef bacon lardons over braise, then top with parsley. Serve!

Elevate your basic casserole dish with Wagyu! This Wild Rice & Wagyu Beef Casserole recipe is a surefire way to ensure there will be no leftovers sitting in the fridge. Your family will be requesting this dish for all their home-cooked meals.   Ingredients: 1 cup wild rice 1 can cream of mushroom soup 1 can cream of chicken soup 8 oz mixed mushrooms, chopped 1 tablespoon Beef Base paste 1/8 teaspoon celery powder 3-4 cloves garlic, crushed or minced 1/4 teaspoon pepper 1/4 teaspoon onion salt 1/4 teaspoon smoked paprika 1-2 ribs chopped celery 1 small sweet onion, chopped 1 medium sweet onion, thinly sliced & caramelized 2 tablespoons butter 1 1/2 pounds Wagyu Ground Beef 1/2 cup chopped pecans Directions: Pour 4 cups boiling water over uncooked wild rice and let stand 15 minutes. Drain rice and add cream of mushroom soup, cream of chicken soup, mushrooms, beef base dissolved in one cup boiling water, pepper, onion salt and paprika. Sauté chopped celery and onion in butter, when translucent, add garlic. Add to the above mixture. Brown ground beef. Drain and add to rice mixture. Put in casserole dish and sprinkle with chopped pecans. Bake covered for 1 1/2 hours at 350º F. Top with caramelized onions and enjoy.

This is a great weeknight warmer! Hearty and full of flavor, the sautéed mushrooms and Wagyu beef bring the best of French and Russian flavors together in a rich mustard cream sauce. We sub in Greek yogurt for sour cream for a little healthier kick! Served over egg noodles; it is sure to become a family favorite! Ingredients 7 tbsp Booth Creek Wagyu Tallow 1 lb mixed mushrooms of your choice, chopped/torn into large pieces 1 tbsp finely chopped fresh thyme Kosher salt, freshly ground pepper 1 lb Booth Creek Wagyu Steak Tips 1 medium sweet onion, finely chopped 4 garlic cloves, finely chopped 4 cups low-sodium beef or vegetable stock 1 cup heavy cream ½ cup Greek yogurt 2 tbsp Worcestershire sauce 1 tbsp Dijon mustard 12 oz egg noodles 3 tbsp unsalted butter, cut into small pieces Chopped fresh parsley and fresh chives (for serving) Directions Heat 3 tbsp tallow in a large cast iron skillet over medium-high. Add mushrooms and thyme, season with salt and pepper, and cook until mushrooms are golden and tender. Rest in a large bowl. (10 minutes) Increase heat to high and heat 2 tbsp tallow in same skillet. Cook steak tips, turning them until browned nicely on all sides. Rest in bowl with mushroom mixture. (8 minutes) Reduce heat to medium-high, add remaining 2 tbsp tallow to skillet, and cook onion and garlic, stirring occasionally, until lightly caramelized. (5 minutes) Add broth and cream, bring to a simmer, and cook until reduced by half (20 minutes). Whisk in Greek yogurt, Worcestershire sauce, and mustard; season with salt and pepper. Simmer until sauce is thick and creamy. (10 minutes)  Add mushrooms and beef with any juices from the bowl and cook, stirring occasionally, until just heated through. While reducing sauce, cook egg noodles in a large pot of boiling salted water, stirring occasionally, until al dente. Drain and transfer to a large bowl. Add butter and a large pinch of parsley and a large pinch of chives; toss until butter is melted. Place noodles on a large bowl or platter and spoon stroganoff over top. Garnish with additional chives.