13 May Easy Wagyu Beef Recipes: A South African Guide

When it comes to quality meats, one can’t argue that Wagyu stands in a league of its own. What makes this meat so special is its intense intramuscular fat (marbling), which lends it its well-known buttery, melt-in-your-mouth texture and rich umami flavour.

This unique flavour profile is celebrated for its depth, richness, and complexity, which sets it apart from any other beef. Want to know more? Here are some interesting facts about Wagyu meat.

At Blake’s Fine Foods, it is our goal to supply our customers with only the best when it comes to quality and flavour. It is for this reason that our Wagyu is exclusively sourced from Purdon Wagyu. A trusted South African producer that’s located on Glenfinlas Farm in the Eastern Cape.

The Purdon family is renowned for their commitment to quality, genetics, and ethical farming practices, offering some of the most delicious and tender Wagyu meat available on the South African market.

Slow-Roasted Wagyu Goulash Potjie

Ingredients:

• 80ml vegetable oil
• 4 carrots (peeled and sliced)
• 2 onions (sliced)
• 2 leeks (washed and sliced)
• 4 celery sticks (washed and sliced)
• 2 cloves garlic (crushed)
• 1 bunch fresh thyme (chopped)
• 1 bunch fresh rosemary (chopped)
• 1 tsp ground cumin
• 1 tsp ground coriander
• 2 whole star anise
• 1kg Wagyu goulash
• 2 cups vegetable stock
• 2 cups beef stock
• 4 tbsp rooibos honey
• 6 potatoes (peeled and cubed)
• 100g dried apricots (sliced)

Dukkah Spice:

• 30g toasted hazelnuts
• 30g unsalted pistachio nuts
• 4 tbsp toasted sesame seeds
• 2 tbsp coriander seeds
• 2 tbsp cumin seeds
• 1 tsp fennel seeds
• 1 tsp freshly ground black pepper
• 1 tsp fine salt

Instructions:

1. In a small blender, grind the ingredients for the dukkah spice together and store in a sealed jar. It is generally recommended to prepare the spice ahead of time.
2. Prepare a wood fire and clean your potjie (we suggest a No. 3 size potjie).
3. Heat the oil in the potjie and fry 4 tablespoons of the dukkah spice. Next, add in the carrots, onions, leeks, celery, and garlic, and sauté for 10 minutes. Afterwards, stir in the thyme, rosemary, cumin, coriander, and star anise.
4. Add in your Wagyu goulash and deglaze the pot with the beef stock and honey. Allow it to simmer for 2 hours.
5. Add in your potatoes and apricots and let the pot simmer for another 30 minutes, adding more cooking liquid if needed. The meat will become tender and start to fall apart. Serve hot with askoek, or crunchie bread.

The Wagyu Sirloin Steak Braai

Ingredients:

• 4 Wagyu sirloin steaks
• 2 tbsp sesame oil
• 2 tbsp soy sauce
• 1 tbsp honey
• 2 cloves garlic (minced)
• 1 tsp fresh ginger (grated)
• Sea salt and freshly ground black pepper (to taste)
• 1 tbsp fresh parsley (chopped)

Instructions:

1. Combine the sesame oil, soy sauce, honey, minced garlic, grated ginger, sea salt, and black pepper in a small bowl. Pat your Wagyu sirloin steaks dry and rub them with your freshly made marinade. Let the meat marinade for at least 30 minutes at room temperature or for up to 2 hours in the fridge.
2. Place the Wagyu sirloin steaks on the braai at medium-high heat. Sear each side for about 2-3 minutes.
3. After searing the meat, move the steaks to a cooler part of the braai or reduce the heat slightly. Cook for an additional 3-5 minutes on each side to cook your steak until medium-rare (recommended) or adjust to your preferred doneness.
4. Once cooked to your liking, remove the steaks and let them rest for 5 minutes, allowing the juices to redistribute, ensuring a tender, juicy steak.
5. Garnish the steak with chopped parsley and serve with a side dish of your choice.

Whether you want to try something new with a slow-roasted Wagyu goulash potjie or stick with the ever-reliable Wagyu sirloin steak braai, with our Purdon Wagyu, you are sure to impress! Choose Blake’s Fine Foods and taste the difference that goes into quality and responsible farming.

CONTACT US to try our range of delicious Purdon Wagyu at your next dinner party!