Washugyu Zabuton Recipe

Preheat a grill pan or outdoor grill to medium-high (about 200–220°C / 400–430°F). Rinse baby gem lettuce, pat dry, and halve each head lengthwise keeping root intact so the halves hold together.

Brush cut sides and outer leaves lightly with 3 tbs extra-virgin olive oil. Season cut faces with 1 tsp kosher salt and 1 tsp freshly ground black pepper.

Place lettuce cut-side down on the hot grill. Cook undisturbed 2–3 minutes until nicely charred, then turn and grill the outer leaves for another 1–2 minutes just to warm through. Remove from heat and keep warm while assembling.

If desired, squeeze a little lemon over cut faces just before plating.

Browning the Meat

Cut beef cheeks into roughly 3–4 cm pieces. Pat dry and season with 1 tsp salt and 1 tsp pepper. Heat 2 tbs olive oil in a heavy, oven-safe pot or Dutch oven over medium-high heat. Brown meat in batches until deeply caramelized on all sides (3–4 minutes per side). Remove browned pieces and set aside.

Sweating the Mirepoix

Reduce heat to medium, add diced onion, carrot and celery to the pot with a pinch of salt. Cook, stirring occasionally, until softened and beginning to color, about 8–10 minutes. Add minced garlic and 2 tbs tomato paste and cook 1–2 minutes until fragrant; tomato paste should darken.

Deglazing and Braising

Pour in 200 ml red wine to deglaze, scraping up browned bits. Simmer 3–4 minutes to reduce slightly. Return browned beef cheeks to pot, add 600 ml beef stock, 2 tbs brown sugar, 1 tbs soy sauce, 4 sprigs thyme and 1 bay leaf. Bring to a gentle simmer, cover, reduce heat to low and braise gently for 2.5–3 hours until beef is fork-tender and collapsing.

Reducing and Marmalade Finish

Transfer the cooked beef pieces to a bowl and strain the braising liquid into a clean saucepan, pressing on solids to extract flavor. Simmer the liquid until reduced by half and slightly syrupy (10–15 minutes). Meanwhile, shred the beef into fine strands or small pieces, discarding any excess fat or connective tissue.

Return shredded beef to the reduced liquid in the saucepan, add 30 g butter and adjust seasoning with salt and pepper. Cook over low heat, stirring, until mixture becomes glossy and spreadable like a marmalade (5–8 minutes). Remove thyme stems and bay leaf. Keep warm.

Make the Bagna Cauda

In a small, heavy saucepan over low heat, combine 120 ml extra-virgin olive oil and 30 g unsalted butter. Add 3 peeled garlic cloves and 6 anchovy fillets. Cook gently, mashing anchovies and garlic with a spoon, until anchovies dissolve and garlic softens but does not brown, about 5 minutes.

Remove from heat. Let cool slightly (2 minutes), then transfer mixture to a blender or use an immersion blender. Add 2 tbs lemon juice, 1 tsp Dijon mustard, 1 tsp Worcestershire sauce, 30 g finely grated Parmesan, 1 tsp black pepper and 0.5 tsp salt. Blend briefly to emulsify into a velvety sauce. Taste and adjust acidity or salt as needed.

Warm gently before service; do not overheat or sauce may separate. Keep in a warm spot while plating.

Warm plates. Place a grilled baby gem half on each plate (for 4 servings, use one half per person or two halves for larger portion).

Spoon 2–3 tbs of beef cheek marmalade onto the cut face of each grilled gem, spreading slightly but leaving some char visible. Reserve any extra marmalade for service.

Drizzle 1–2 tbs Caesar Bagna Cauda around and lightly over the lettuce and marmalade — aim for balance so the dressing complements but does not overwhelm.

Scatter toasted breadcrumbs (about 3 tbs total) and micro herbs or chopped parsley over each plate. Finish with a light drizzle (1 tbs) of extra-virgin olive oil and a grind of fresh black pepper. Serve immediately.