Wagyu Beef Cheek Thai Green Curry with Rice.

Wagyu Beef Cheek Thai Green Curry with Rice is one of the most popular of current trending foods in the world. It is appreciated by millions every day. It’s simple, it’s fast, it tastes delicious. Wagyu Beef Cheek Thai Green Curry with Rice is something that I have loved my entire life. They are nice and they look wonderful.

To get started with this recipe, we have to prepare a few ingredients. You can cook wagyu beef cheek thai green curry with rice using 31 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Wagyu Beef Cheek Thai Green Curry with Rice:

1. Make ready 1 PACKAGE of Double 8 Cattle Company Fullblood Wagyu Beef Cheeks (2 cheeks cut into 1 inch cubes).
2. Take 3 TBSP of Grapeseed Oil.
3. Get of Kosher Salt & Freshly Ground Black Pepper (to season).
4. You need 1 CUP of Beef Stock.
5. You need 1 of Large Yellow Onion (julienned).
6. You need 1 CUP of Water (optional/if needed to thin out curry).
7. Get 4 CUP of Coconut Milk.
8. Get 2 of Large Carrots (peeled and cut into thin strips – 1/4 inch thick).
9. Get 1 of Large Red Bell Pepper (thin slices).
10. You need of Fish Sauce (to season, optional ingredient).
11. Get of Green Curry Paste.
12. Prepare 1/2 TSP of Coriander Seeds (roasted).
13. It’s 1/2 TSP of Cumin Seeds (roasted).
14. Prepare 5 of Black Peppercorns (whole).
15. Make ready PINCH of Nutmeg (if using whole nutmeg, use a few grates on a microplane zester).
16. Prepare 3-4 of Thai Chiles (stems removed).
17. Prepare 2 PINCH of Kosher Salt.
18. Make ready 2 of Whole Shallot (chopped).
19. Make ready 2-3 of Garlic Cloves (chopped).
20. Make ready 1 STALK of Lemongrass (beaten with the back of a knife, then chopped).
21. Make ready 1 of Lime (zested).
22. Get 1 BUNCH of Cilantro (leaves and stems).
23. You need 2 INCH of Galangal Root (chopped).
24. It’s 1 INCH of Turmeric (chopped).
25. You need 1 BUNCH of Thai Basil (leaves only).
26. You need 3-4 of Kaffir Lime Leaves (torn).
27. You need 1 CUP of Water.
28. It’s of Jasmine Rice.
29. It’s 3 CUP of Water.
30. It’s 2 TSP of Kosher Salt.
31. It’s 1 1/2 CUP of Jasmine Rice.

Steps to make Wagyu Beef Cheek Thai Green Curry with Rice:

1. PREPARING THE GREEN CURRY PASTE Place the roasted coriander seeds, roasted cumin seeds, whole black peppercorns, pinch of nutmeg, Thai chiles (stems removed), pinches of kosher salt, chopped shallot, chopped garlic cloves, beaten and chopped lemongrass, lime zest, cilantro, chopped galangal root, chopped turmeric, Thai basil leaves, torn kaffir lime leaves, and water in a blender. Blend until smooth, and reserve.
2. PREPARING THE FULLBLOOD WAGYU BEEF CHEEKS Heat a Dutch oven over medium-high heat. Add in the grapeseed oil. Season the pieces of Fullblood Wagyu beef cheeks with kosher salt and freshly ground black pepper.Once the oil is hot, add in the pieces of Wagyu beef, and sear. Sear the beef for 2 minutes on each side to get a nice, deep caramelization. Deglaze the pan with the beef stock, while using a wooden spoon to scrape the bottom of the pan (releasing anything stuck to the bottom)..
3. Add in the julienned yellow onions, and sauté. Once the beef stock is reduced by half, mix in half of the green curry paste (reserve the other half).Cook for 5 minutes on medium heat. Once the pot is up to a simmer, reduce the heat to low. Cover the Dutch oven with a lid. Let the Wagyu beef cheeks braise for 4 hours, while stirring occasionally.NOTE: The Dutch oven contents should not be boiling at all..
4. PREPARING THE JASMINE RICE When the beef is almost done braising, start preparing the rice. In a medium size pot, bring the water and kosher salt to a boil over medium-high heat. Add in the jasmine rice, and stir well. Once the pot is up to a simmer, cover the pot with a lid, and reduce the heat to low. Cook the rice for 15 minutes or until there is no water remaining in the pot. Remove the pot from the heat, but keep the lid on until ready to serve..
5. FINAL STEPS Once the Fullblood Wagyu beef cheek green curry has braised for 4 hours, add in the carrot strips and the coconut milk. Cook for 15 minutes on low heat. Then, add the red bell pepper slices 5 minutes before serving. Season to taste with Fish sauce (or kosher salt).Serve the Fullblood Wagyu beef cheek Thai green curry over jasmine rice, and enjoy! NOTE: The remaining curry paste (the other half) can be cooled and frozen for up to 6 months..

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