With the strength of the Australian dollar and the marginal discounts being on offer (really just to pass on the massive savings that the retailers save on the exchange rate), some people are willing to pay the massive 40-60 dollars postage fee and still save heaps of money.
Discount websites? Daily offers with huge discounts on food, products, holidays and etc provided a certain number of people purchase it.
It has almost been like a daily ritual to log on to Spreets, GrabOne, Catchoftheday and the lists goes on.
One Friday though, there was one that caught the eye. A 50 dollar voucher for 25 dollars for all Wagyu Beef products at Kobe's Butchery (effectively a 50% discount). Limited to 2 vouchers per person. Now at AUD100 worth of beef, i would have thought i get more than enough but not till i saw the prices that i regret not buying another 2 vouchers under the Wife's name.
This piece of pure bred Wagyu, not sure of the grade but from the marbling, this should be no less than a Grade 7-8 (Australian Standard) was AUD 35 (retail price) but effectively only AUD 17 after using the voucher, a bargain i say!
This piece of Grade 5 or 6 T Bone was AUD 10 after discount!
The more affordable range which was a cross bred of Angus and Wagyu Ribeye was AUD 25 per kg after discount! I was literally at heaven and cursing that i didn't buy enough vouchers.
For step by step instructions on how to cook a steak, refer here.
So after buying our supplies of steak with another friend, i set out to host the Wagyu Lunch.
Starting off with a simple salad of bocconcini, basil (from my herb pot) and tomato drizzled with some olive oil and seasoned with salt and pepper. A simple recipe that needs almost no preparation!
The main plate had a piece of Wagyu Ribeye and Roasted Tomatoes and a Wagyu Beef Cheek on top of a bed of mash potatoes.
Feeling lazy? Just grill the steak with some roasted asparagus and voila!
Rest assured after all that bovine, we were definitely in a moment of Wagyu Heaven!
As for the recipe for the Beef Cheeks, good luck with it!
1. Marinate the Cheeks (the original recipe calls for 16 beef cheeks but i reckon cook at least 6-8 pieces to make it worthwhile) in Red Wine (1 bottle), a sliced onion, 2 sliced carrots, 200 grams of chopped bacon, a celery stalk, 1/2 tsp peppercorns, thyme sprigs, parsley stalks, a bay leave and 4 cloves of garlic (bruised). Leave overnight in the fridge. FYI, I used an AUD 5 bottle of clearskin shiraz. Don't go buying expensive wines for this purpose.
2. Sear the meat on one pan and reduce the wine marinade (strained) on an another pan.
3. Transfer to a casserole dish. If you want some vegetables, put in some carrots, turnips or potatoes into the dish as well. If the marinade does not cover all the meat, pour in some stock as well.
4. Put it in the oven at 140 C with the lid on till the meat is tender and tears apart with a nudge of the fork. The original recipe called for 3 hours of cooking but all in i had to cook it for 5 hours before the meat started to give way.
5. Reduce the strained liquid further with some cornflour or cream as your sauce.
Although the beef cheeks are one of the cheapest cuts, you can get probably get a beef cheek for AUD4-5, the amount of time and effort makes this a worthwhile dish to order at a restaurant and pay the premium.
Probably my most time consuming experiment this far but well worth the effort. A pity i didn't even take a close up picture!