L'Univers FOODHUB · Recette · Wagyu
Wagyu, Gaudes Fries and Oxtail Jus
Oxtail jus is the best sauce for Wagyu: gelatinous and deep, it coats without excess butter. Served with gaudes fries.
Romuald Fassenet serves his Wagyu with gaudes fries. Gaudes is toasted cornmeal from the Jura, the flour of the porridges of yesteryear. Cooked, cooled, cut into sticks and fried, it becomes a dense fry with a crisp shell. Alongside: fava beans and an oxtail jus.
The original dish, by Romuald Fassenet, Château du Mont Joly.
The key idea
Oxtail jus is the best sauce for Wagyu: gelatinous and deep, it coats without cream or excess butter, and it's made the day before.
Gaudes fries, without gaudes flour
If you can't find it, the method works with polenta: cooked thick in milk or stock, spread 2 cm deep, chilled overnight, cut into sticks, then fried at 180 °C. You lose the toasted flavor but gain the texture.
The FOODHUB version, serves 4
- The jus, the day before. Brown pieces of oxtail, add aromatic vegetables and red wine, add liquid to cover, and leave for four hours over low heat. Strain, skim the fat once cold, reduce.
- The fries. Gaudes or polenta cooked thick, chilled, cut, fried at 180 °C until golden.
- The fava beans. Shelled, blanched, peeled, warmed in butter at the last moment.
- The beef. Striploin seared in a dry pan, one minute per side, rested as long as it cooked.
- Plate the slices, the fries standing upright, the fava beans, and the jus on the side, in a sauceboat.
Mistakes to avoid
- An unskimmed jus. With the fat of the Wagyu, the dish turns heavy. Skim it cold, it's easier.
- Polenta that's too soft. It must be firm under the knife, otherwise it bursts in the fryer.
- Unpeeled fava beans. The inner skin is bitter and tough.
The cuts that work
Further reading
- Wagyu through the eyes of twenty French Michelin-starred chefs
- Rib cap braised in red wine
- Beef stewed in a cocotte
Original dish and photography: Romuald Fassenet, Château du Mont Joly, for the J-LEC “Japanese Wagyu” menu booklet. Home adaptation written by FOODHUB.
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