We are happy to report that the Brasas Food and Wine Society has just sent off the first shipments of our 100% grass-fed wagyu beef raised on the ranch. The first 131 customers will be receiving their shipments over the next few days.
In honor of these first few packages, I am pleased to share some of Brasas’ favorite beef recipes featuring a few of the cuts being shipped out.
Coffee-Crusted Roast Beef Roulade with Arugula and Crispy Caper Salad
This is a new addition to our tasting menu that the winery loves to serve with their Palmaz Cabernet Sauvignon. The earthy coffee crusted beef highlights the wine and the crispy capers give it an enticing savory crunch. This can also be served as an entree salad as shown above.
For the Coffee Crusted Beef | Makes approx 32 EA
2 tbs Ground Espresso coffee
5 tbs brown sugar
1 tbs smoked paprika powder
2 tsp Kosher Salt
1 1/2 tsp chili powder
1 1/2 tsp finely ground black pepper
1 1/2 tsp coriander, ground
1 1/2 tsp mustard powder
1 tsp ginger, ground
1 tsp oregano
Whole Beef Eye of Round approx 2 lbs.
Combine the coffee, sugar, salt, and spices together. This recipe will yield enough for three roasts. Use 1/3 of the mixture for the eye of round. Left over spice mixture can be saved in an airtight container.
Generously coat the eye of round with the spice mixture.
Vacuum package the crusted roast in a plastic pouch.
Preheat a water bath to 138 F.
Once the water bath has reached the desired temperature, place the beef package into the water bath and cook for 2 hours.
Transfer the beef directly into the refrigerator to chill.
When ready to serve slice the beef thin.
For the Roulades
3 tbs cup capers
3 tbs olive oil, plus additional olive oil for dressing
1 cup baby arugula greens
2 tbs parmesan cheese shavings
2 tsp White Balsamic vinegar
Kosher Salt and Pepper to taste
16 oz thinly sliced coffee crusted beef, approx. 1 oz each
Heat 3 tbs of olive oil in a sauté pan on high heat.
Fry the drained capers in the olive oil until crispy. Transfer the capers from the pan with a slotted spoon onto a paper towel lined dish to cool to room temperature.
In a separate bowl combine the arugula, parmesan cheese shavings, and the capers. Dress with Olive oil and white balsamic vinegar. Season with salt and pepper.
Arrange the beef slices on a cutting board. Place a small dollop of dressed arugula salad on the center of the slice and roll into a high cigar.
Slice the cigar in half and arrange cut side down on a serving platter. Repeat until all the beef is used.
Refrigerate covered until ready to serve. Serve chilled.
Chocolate Chili Cones with Mexican Cream and Pickled Jalapeño topping
Florencia wanted to come up with a fun appetizer to serve at a winter cocktail party. She served them on a barrel stave with holes drilled out for the cones and they were a big hit. This chili is a spin off of her favorite Texas style chili with a little chocolate added and served in a savory miniature waffle cone. The waffle cones can be found here. They last quite a while in a cool dry spot in the pantry and are versatile carriers for all sorts of fun hors d’ oeuvres.
Alternatively this chili is equally delicious served in a bowl with shredded cheese, sour cream and onions as garnish.
For the Chocolate Stout Beef Chili | Serves 4-6 as an entree
4 tbs Olive Oil
2 lbs Chili Ground Beef
2 medium sized Yellow onions, Peeled and small diced
4 cloves garlic, peeled and minced
3 carrots, peeled and small diced
1 12 oz bottle Guinness Beer
1 cup crushed tomato sauce
2 cups beef broth
1 oz bittersweet chocolate baking wafer
2 tsp salt
2 tsp oregano dried
2 tsp Cumin powder
1 tsp cayenne pepper power
1 tsp ancho chili powder
Heat the olive oil in the pot. Sauté the beef and seasoning in batches till browned.
Add the onions, carrots, and garlic and sauté until onions are softened.
Add the beef, broth, and chocolate and simmer for 1 hour covered. Stir occasionally.
Adjust the volume with additional beef broth if needed, season with salt, and additional chili powder to taste.
To assemble cones | Makes 24 EA
24 miniature savory cones
1 cup shredded cheddar cheese
3 cups Chocolate Stout Chili
1/2 cup Mexican Cream or Sour Cream
1/4 cup pickled Jalapeño slices
Just before serving place a small amount of shredded cheese in the base of the cone.
Fill the rest of the cone with the warm chili.
Garnish with a dollop of sour cream and jalapeños.