Easiest Way to Make Award-winning Caribbean Wagyu Beef Lettuce Wraps
Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, Simple Way to Prepare Homemade Caribbean Wagyu Beef Lettuce Wraps. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Caribbean Wagyu Beef Lettuce Wraps, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Caribbean Wagyu Beef Lettuce Wraps delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook Caribbean Wagyu Beef Lettuce Wraps using 23 ingredients and 5 steps. Here is how you can achieve that.
Ingredients and spices that need to be Prepare to make Caribbean Wagyu Beef Lettuce Wraps:
- 1 PACKAGE Double 8 Cattle Company Fullblood Wagyu Boneless Short Ribs (cut into 2 inch pieces)
- 3 TBSP Grapeseed Oil
- Kosher Salt (to season)
- Freshly Ground Black Pepper (to season)
- 1/2 CUP Rum
- 3 CUP Beef Stock
- 3 CUP Pineapple Juice
- 2/3 CUP Soy Sauce or Tamari
- 2 Navel Oranges (cut in half)
- 1 Poblano Pepper (seeded and large diced)
- 1 Yellow Onion (large diced)
- 4 Garlic Cloves (minced)
- 1 HEAD Green Leaf Lettuce (washed, ends trimmed, leaves separated)
- Mango-Pineapple Salad
- 1 Large Mango (peeled and medium diced)
- 1 Small Pineapple (peeled and medium diced)
- 1 Poblano Pepper (seeded and medium diced)
- 1 Red Bell Pepper (seeded and medium diced)
- 2 Garlic Cloves (minced)
- 1 BUNCH Green Onion (minced)
- 1 Lime (juiced)
- 1 Orange (juiced)
- 1 TSP Kosher Salt
Instructions to make Caribbean Wagyu Beef Lettuce Wraps
- PREPARING THE SHREDDED WAGYU BEEF
Heat a large Dutch oven over medium-high heat with the grapeseed oil.Season the Fullblood Wagyu boneless short ribs with kosher salt and freshly ground black pepper. Make sure your short ribs are cut into 2 inch pieces.Once the oil is hot, sear the beef for 2 minutes on each side (or until a deep caramelization is achieved on all sides).Add in the rum, and deglaze the pan while scraping up the bits of cooked beef. - Once the rum has reduced by half, add in the pineapple juice, beef stock, diced onion, seeded and diced poblano pepper, minced garlic, orange halves, and soy sauce.Bring the liquid up to a boil. Then, reduce the heat, so it’s a slow simmer.Place the lid on the Dutch oven so that a little steam can escape.Cook over low heat for 4 hours or until the beef is soft and easy to shred.Make the mango-pineapple salad during this time.
- PREPARING THE MANGO-PINEAPPLE SALAD
Mix all salad ingredients (peeled and diced mango, peeled and diced pineapple, seeded and diced poblano pepper, seeded and diced red bell pepper, minced garlic, minced green onion, lime juice, orange juice, and kosher salt) together in a medium size bowl.Season the salad to taste with kosher salt and freshly ground black pepper.Reserve. - FINAL STEPS
Pull the beef from the Dutch oven, and place it in a bowl.Turn the liquid (remaining in the Dutch oven) up to high heat. Let the liquid reduce down to 2 cups.Strain the braising liquid through a fine mesh strainer.Using 2 forks, shred the braised Wagyu beef in the bowl.Then, fold in the strained braising liquid (so that the liquid and the shredded beef are combined).Lay the lettuce leaves on a large platter. - Top each piece of lettuce with 2 tablespoons of shredded Wagyu beef.Then, add some mango-pineapple salad to each lettuce leaf.Serve immediately, and enjoy!
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