US Wagyu Beef & Carrot (Holger Bodendorf)

Wagyu shoulder

1. Parry the shoulder free of fat, vacuum seal and cook in a water bath at 59 degrees for 8 hours. Fry briefly in olive oil. Add the rosemary and thyme. Season with sea salt and pepper.

Flamed Wagyu boiled beef

1. Cut the boiled beef into 4 equal-sized slices of 30g each against the fibers. Plate lightly, spread thinly with Kikkoman soy sauce. Flame with a Bunsen burner until a crust is formed, but the meat on the other side remains medium. Spice up.

Carrot puree

1. Peel the carrots, shallots, ginger and apples and cut into small cubes. Juice 200g of the carrots. Sweat the remaining carrots together with the ginger, shallots and apples with sunflower oil until colorless. Add carrot juice and poultry stock and cook until soft over medium heat. Reduce the stock by half and puree it finely. Add the mascarpone, season.

raw marinated fennel

1. Cut in half and remove the stalk. Slice very thinly with a slicer and marinate.

marinade

1. Mix all the ingredients together and soak the fennel in it for 1 day.

Purple curry jus

1. Caramelize the brown sugar in the olive oil, sweat the shallots and cook. Deglaze with red wine. Pour the port wine and veal stock on top. Add the rosemary, thyme and the crushed garlic clove, reduce to a third and then strain. Assemble the jus with the cold butter cubes, season.

Carrots

1. Peel the carrots and cook them in salted water. Lightly brown the butter, add the poultry stock and mix in the mustard with a hand blender. Glaze the cooked carrots in the stock over low heat. To taste.

Salsiccia Tortellini: pasta dough

1. Knead all ingredients into a smooth dough.

Salsiccia filling

1. Cut the salsiccia into small pieces and roast in olive oil. Add half of the wine and reduce. Then repeat with the rest of the wine and let it boil down completely. Turn the mixture through the meat grinder and fill the pasta dough with it.