Grilled Akaushi Wagyu
Shishito Peppers, Smoked Black Bean Purée, Guajillo Purée
Chef Jakub Czyszczon of The Garrison at Fairmont Austin | Austin, TX
Adapted by StarChefs | november 2023
INGREDIENTS
Smoked Black Bean Purée:
500 grams black beans, soaked overnight
150 grams chipotle chiles in adobo sauce
50 grams beef tallow
10 grams kosher salt
Guajillo Purée:
100 grams white vinegar
100 grams sugar
20 grams kosher salt
150 grams dried guajillo chiles, seeded, stems removed, and toasted
To Assemble and Serve:
200 grams Akaushi wagyu striploin
Salt
Ground black pepper
40 grams shishito peppers
Olive oil
METHOD
For the Smoked Black Bean Purée:
Prepare and heat a smoker with post oak wood. Once hot, smoke beans 2 hours. Transfer smoked beans to a stockpot over medium heat and submerge in water. Bring to a simmer and cook until the beans are softened. Strain and transfer beans to a Vitamix blender with chiles, tallow, and salt. Purée on high speed until smooth, adding water if needed to thin. Transfer to an airtight container and refrigerate.
For the Guajillo Purée:
In a small saucepan over medium-high heat, bring vinegar, sugar, salt, and 100 grams water to a boil. Once boiling, reduce heat and add chiles. Simmer mixture until chiles have softened and the liquid has reduced by half. Transfer mixture to a Vitamix blender and purée until smooth. Transfer to an airtight container and refrigerate.
To Assemble and Serve:
Prepare and heat a charcoal grill. On a work surface, season meat liberally with salt and pepper. Set aside. In a mixing bowl, toss shishito peppers with oil and salt. Grill meat and peppers until desired doneness is achieved and until the peppers have evenly charred. Let meat rest. Transfer wagyu and peppers to a serving plate. Place small pools of Smoked Black Bean Purée and Guajillo Purée alongside the grilled wagyu.
