Step-by-Step Guide to Prepare Thomas Keller Wagyu Beef Cheek Thai Green Curry with Rice

Hey everyone, it’s me again, Dan, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, wagyu beef cheek thai green curry with rice. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Wagyu Beef Cheek Thai Green Curry with Rice is one of the most favored of recent trending meals in the world. It is enjoyed by millions daily. It is simple, it is quick, it tastes delicious. They are fine and they look fantastic. Wagyu Beef Cheek Thai Green Curry with Rice is something that I have loved my whole life.

To get started with this particular recipe, we have to prepare a few ingredients. You can have wagyu beef cheek thai green curry with rice using 31 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Wagyu Beef Cheek Thai Green Curry with Rice:

1. Get 1 PACKAGE Double 8 Cattle Company Fullblood Wagyu Beef Cheeks (2 cheeks cut into 1 inch cubes)
2. Take 3 TBSP Grapeseed Oil
3. Make ready Kosher Salt & Freshly Ground Black Pepper (to season)
4. Get 1 CUP Beef Stock
5. Make ready 1 Large Yellow Onion (julienned)
6. Get 1 CUP Water (optional/if needed to thin out curry)
7. Make ready 4 CUP Coconut Milk
8. Prepare 2 Large Carrots (peeled and cut into thin strips - 1/4 inch thick)
9. Take 1 Large Red Bell Pepper (thin slices)
10. Get Fish Sauce (to season, optional ingredient)
11. Make ready Green Curry Paste
12. Get 1/2 TSP Coriander Seeds (roasted)
13. Get 1/2 TSP Cumin Seeds (roasted)
14. Prepare 5 Black Peppercorns (whole)
15. Get PINCH Nutmeg (if using whole nutmeg, use a few grates on a microplane zester)
16. Prepare 3-4 Thai Chiles (stems removed)
17. Take 2 PINCH Kosher Salt
18. Get 2 Whole Shallot (chopped)
19. Make ready 2-3 Garlic Cloves (chopped)
20. Get 1 STALK Lemongrass (beaten with the back of a knife, then chopped)
21. Get 1 Lime (zested)
22. Make ready 1 BUNCH Cilantro (leaves and stems)
23. Prepare 2 INCH Galangal Root (chopped)
24. Prepare 1 INCH Turmeric (chopped)
25. Make ready 1 BUNCH Thai Basil (leaves only)
26. Make ready 3-4 Kaffir Lime Leaves (torn)
27. Get 1 CUP Water
28. Take Jasmine Rice
29. Get 3 CUP Water
30. Get 2 TSP Kosher Salt
31. Get 1 1/2 CUP Jasmine Rice

Steps to make Wagyu Beef Cheek Thai Green Curry with Rice:

1. PREPARING THE GREEN CURRY PASTE - Place the roasted coriander seeds, roasted cumin seeds, whole black peppercorns, pinch of nutmeg, Thai chiles (stems removed), pinches of kosher salt, chopped shallot, chopped garlic cloves, beaten and chopped lemongrass, lime zest, cilantro, chopped galangal root, chopped turmeric, Thai basil leaves, torn kaffir lime leaves, and water in a blender. Blend until smooth, and reserve
2. PREPARING THE FULLBLOOD WAGYU BEEF CHEEKS - Heat a Dutch oven over medium-high heat. Add in the grapeseed oil. Season the pieces of Fullblood Wagyu beef cheeks with kosher salt and freshly ground black pepper.Once the oil is hot, add in the pieces of Wagyu beef, and sear. Sear the beef for 2 minutes on each side to get a nice, deep caramelization. Deglaze the pan with the beef stock, while using a wooden spoon to scrape the bottom of the pan (releasing anything stuck to the bottom).
3. Add in the julienned yellow onions, and sauté. Once the beef stock is reduced by half, mix in half of the green curry paste (reserve the other half).Cook for 5 minutes on medium heat. Once the pot is up to a simmer, reduce the heat to low. Cover the Dutch oven with a lid. Let the Wagyu beef cheeks braise for 4 hours, while stirring occasionally.NOTE: The Dutch oven contents should not be boiling at all.
4. PREPARING THE JASMINE RICE - When the beef is almost done braising, start preparing the rice. In a medium size pot, bring the water and kosher salt to a boil over medium-high heat. Add in the jasmine rice, and stir well. Once the pot is up to a simmer, cover the pot with a lid, and reduce the heat to low. Cook the rice for 15 minutes or until there is no water remaining in the pot. Remove the pot from the heat, but keep the lid on until ready to serve.
5. FINAL STEPS - Once the Fullblood Wagyu beef cheek green curry has braised for 4 hours, add in the carrot strips and the coconut milk. Cook for 15 minutes on low heat. Then, add the red bell pepper slices 5 minutes before serving. Season to taste with Fish sauce (or kosher salt).Serve the Fullblood Wagyu beef cheek Thai green curry over jasmine rice, and enjoy! NOTE: The remaining curry paste (the other half) can be cooled and frozen for up to 6 months.

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