Wagyu 'stifado' Recipe

Season and Dust

Pat the Wagyu beef cubes dry with paper towels. Season evenly with 1 1/2 tablespoons kosher salt and 1 teaspoon black pepper. Lightly dust the cubes in the 3 tablespoons of flour, shaking off excess.

Sear

Heat a large Dutch oven over medium-high heat. Add 3 tablespoons olive oil and let shimmer. Work in batches to avoid crowding and sear the beef cubes on all sides until deeply browned, about 2–3 minutes per side. Transfer seared beef to a bowl and set aside. Do not fully clean the pot; leave browned bits.

Sweat Onions

Reduce heat to medium. Add 2 tablespoons olive oil to the same pot. Add the halved shallots, sliced onions and a pinch of salt. Cook, stirring occasionally, until the onions are soft and turning golden, about 20–25 minutes. If the pan dries, add a tablespoon of water to deglaze and prevent burning.

Add Aromatics

Stir in the smashed garlic and cook 1 minute until fragrant. Add 3 tablespoons tomato paste and cook, stirring, 2–3 minutes until the paste deepens in color.

Deglaze & Spice

Pour in 375 ml red wine to deglaze, scraping up browned bits from the bottom. Let the wine reduce by about half, 4–6 minutes. Add the bay leaves, cinnamon stick, whole cloves, allspice, 1 tablespoon brown sugar and 2 tablespoons red wine vinegar and stir to combine.

Braise with Beef

Return the seared Wagyu to the pot along with any accumulated juices. Pour in 750 ml beef stock so that the meat is mostly submerged. Bring to a gentle simmer, then cover, reduce heat to low and braise gently until the beef is fork-tender, about 2 to 2 1/2 hours. Check every 30 minutes: skim excess fat if necessary and ensure a low simmer.

Finish the Braise

When the beef is tender, remove the lid and increase heat to medium-high to thicken the sauce slightly, cooking uncovered for 10–15 minutes. Taste and adjust seasoning with salt and pepper. Remove and discard bay leaves, cinnamon stick and whole cloves before serving.

Cook Potatoes

Place the cubed Yukon Gold potatoes in a medium pot and cover with cold salted water. Bring to a boil and cook until potatoes are very tender, 12–15 minutes. Drain well and return to the pot to steam-dry for 1–2 minutes.

Mash and Emulsify

While still hot, mash the potatoes with 120 ml milk and 30 g butter until very smooth. Stir in 1 teaspoon ground cumin and 1 teaspoon kosher salt and 1/2 teaspoon black pepper. With a hand blender or using a whisk, slowly stream in 60 ml neutral oil while vigorously mixing to create a glossy, emulsified texture. Adjust thickness with additional milk (1 tablespoon at a time) if needed to reach a silky, pipeable consistency.

Adjust Seasoning

Taste and add more salt, pepper, or a touch of lemon juice (optional) to brighten if desired.

Rewarm braised beef gently if necessary. Spoon a pool of cumin potato emulsion onto each plate (about 80–100 g per serving). Arrange several pieces of braised Wagyu and a generous helping of the braised onions and sauce on top or beside the puree.

Finish with 2 tablespoons chopped parsley scattered across the plates, drizzle 1 tablespoon extra virgin olive oil and 1 teaspoon fresh lemon juice over the dish. Sprinkle with optional 1/2 teaspoon Aleppo pepper or smoked paprika for color and mild heat.

Serve immediately while hot.