Recipe of Award-winning Bierocks with Wagyu Beef and Cabbage
Hello everybody, I hope you are having an incredible day today. Today, I'm gonna show you how to prepare a special dish, Recipe of Award-winning Bierocks with Wagyu Beef and Cabbage. One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Bierocks with Wagyu Beef and Cabbage, 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 Bierocks with Wagyu Beef and Cabbage delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Bierocks with Wagyu Beef and Cabbage is 16 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Bierocks with Wagyu Beef and Cabbage estimated approx 2 hours, 45 minutes.
To get started with this recipe, we must first prepare a few ingredients. You can have Bierocks with Wagyu Beef and Cabbage using 18 ingredients and 6 steps. Here is how you can achieve it.
Ingredients and spices that need to be Make ready to make Bierocks with Wagyu Beef and Cabbage:
- Filling
- 1 LB Fullblood Wagyu Ground Beef
- 2 TBSP Grapeseed Oil
- 1 Large Sweet Onion (julienned)
- 4 CUP Green Cabbage (shredded)
- 2 TSP Kosher Salt
- 8 OZ Sharp Cheddar Cheese (shredded)
- Dough
- 2 CUP Milk (80°)
- 1 Egg
- 1 TBSP Sugar
- 2 1/2 TSP Instant Yeast
- 6 3/4 CUP Bread Flour
- 1 TBSP Salt
- 2/3 CUP Soft Butter
- Egg Wash
- 1 Egg (beaten)
- 1 TSP Water
Steps to make Bierocks with Wagyu Beef and Cabbage
- PREPARING THE DOUGH
Place the warmed milk (80°F), egg, and sugar in the stand mixer bowl.In a separate bowl, mix together the instant yeast and bread flower. Then, add it to the bowl containing the milk. Add the salt and soft butter to the stand mixer bowl as well. Knead the mixture for 8-10 minutes on first speed until smooth dough forms.Cover the bowl of dough, and let it sit on the kitchen counter (at 75°F) to ferment for 45 minutes. - PREPARING THE FILLING
Heat a large skillet over medium-high heat. Add in the grapeseed oil and butter. Allow the butter to melt. Once the butter is melted, add in the julienned sweet onion, and allow the onions to caramelize. Once the onions caramelize, add in the minced garlic. Cook for 3 minutes. Push the onions off to one side of the pan, and add in the Fullblood Wagyu ground beef to the other side. Allow the beef to brown while breaking up the meat with your spoon. - Add in the shredded green cabbage and kosher salt. Once the cabbage is wilted down, turn off the heat. Place the contents of the pan in a large bowl, and fold in the shredded cheddar cheese. This is your filling. Place the bowl with the filling in the refrigerator, and let it cool for 30 minutes.
- PREPARING THE BIEROCKS
Divide the dough into 4 ounce portions. Roll each piece of dough into a 1/4-inch-thick circle. Place a 1/2 cup of the filling in the center of each dough circle.Bring the corners of the dough to the center, and pinch to seal like a purse. Place the filled bierocks seam-side-down on a baking sheet line with parchment paper.Using a pastry brush, brush the egg wash (1 egg beaten with 1 teaspoon of water) on the top of each bierock. - Then, sprin-kle a pinch of kosher salt on each bierock. Let the bierocks proof for 25 minutes. Preheat the oven to 375°F, and cook the bierocks for 20-25 minutes until golden brown.
- FINAL STEPS
Put the bierocks on a large platter, and serve warm.Enjoy!
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