Wagyu summer stew

Unlike supermarket beef

• Unlike supermarket beef, blanch the cubes first so the broth stays clear.

Before you start

• Thaw the roast in the fridge, about 24 hours for every 5 lb.
• Cut it into cubes while it is still cold.

Tools: Pot, Instant-read thermometer.

What you need

• 2 lb chuck roast
• 1 butternut squash
• 1 head garlic
• 2 teaspoons miso paste
• Salt
• 2 cups water

Steps

1. 1

   Cut the beef and the squash into 1 to 1 1/2 inch cubes.

2. 2

   Cover the beef with water, boil it, then drain it and rinse the cubes.

   Pour that first grey water off and rinse the pot.

3. 3

   Put the beef, squash, garlic cloves, salt, and fresh water in the pot.

4. 4

   Boil on high, stir in the miso, then turn the heat down to medium.

5. 5

   Simmer about 15 minutes, until the beef hits 145°F.

6. 6

   Turn the heat off and let the pot rest 10 minutes before serving.

In Japan / at home

In Japan, Miso: fermented soybean paste is stirred into a hot liquid at the end of cooking, and the pot is kept just below a boil after that.

At home in America: Our cattle are AWA-registered fullblood raised in Florida. Cook the same way, and use the USDA temperature on this page. Miso and butternut squash replace dashi and potato, and the garlic cloves go in whole.