L'Univers FOODHUB · Recette · Wagyu
Mexican flag Wagyu rib cap
A5 Wagyu rib cap seared for 1 minute per side, on a trio of green, white and red rice. 45 minutes, serves 2.
Wagyu rib cap, in three colors
Mekishikan wagyūGreen, white, red: a tribute to Mexico on the plate.
Wagyu rib cap on a trio of green, white and red rice
Ingredients
- 200 gA5 Wagyu rib cap
- 150 gLong-grain rice
- 450 mlChicken stock
- 1 small bunchCilantro
- 1Jalapeño pepper, seeded
- 1Garlic clove
- 2 tbspTomato paste
- ½ tspSmoked paprika
- 1Lime
- to tasteFleur de sel, pepper
Method
-
01
Take the meat out of the refrigerator 30 minutes before cooking.
-
02
Cook the rice in the stock, covered, for 15 to 18 minutes, then divide it into three portions.
-
03
Green rice: blend the cilantro, chile and garlic with 2 tbsp of stock, then stir into one third of the rice.
-
04
Red rice: mix the second third with the tomato paste and paprika.
-
05
White rice: keep the last third plain, with the zest and juice of half a lime.
-
06
Salt the meat and sear it in a very hot pan, with no added fat, 1 minute per side: the Wagyu's own fat is enough.
-
07
Let rest for 3 minutes, then slice against the grain.
-
08
Plate the three rices in green, white and red stripes, and lay the slices in the center.
Frequently asked questions
How much A5 Wagyu should I plan per person?
100 g per person is enough: A5 Wagyu is very rich.
Do I need oil to cook Wagyu rib cap?
No. The Wagyu fat melts in the very hot pan and is enough to cook it.
How long should I cook Wagyu rib cap?
1 minute per side in a very hot pan, then 3 minutes of resting before slicing.
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