Achental Wagyu von Edip Sigl

Edip Sigl from the restaurant "es:senz" offers a glimpse into top-class cuisine with his Achental Wagyu beef. A masterpiece for amateur cooks who dare to try their hand at something special.

Ingredients · Servings 4

600g Wagyu beef, sirloin or fillet or piece from the neck
2 tbsp vegetable oil
30 g Butter
1 clove of garlic
1 sprig of rosemary
1 onion
Lard with cracklings
50 ml white wine
200g sauerkraut (canned or homemade)
4 Spitz peppers
4 tablespoons of vegetable oil
Salt
Vegetable stock to taste
1/2 clove of garlic
piping bag
1 bunch of parsley
150 ml grapeseed oil
1 large potato (firm-cooking)
1 egg white
Strength
Vegetable oil for deep-frying
Brush, round cookie cutter
2 shallots
3 cloves of garlic
rendered pork fat for frying
1 tsp smoked paprika powder
1/2 tsp caraway seeds
Juice from 3 pointed peppers (put the peppers in a juicer)
500 ml Kalbsjus

Method · 2 h

Preheat the oven to 160°C. Portion the meat and cut it into 3 cm thick slices. Sear the slices in a pan with vegetable oil on both sides. Cook the meat in the oven for 2.5 minutes.
Remove the meat from the oven and let it rest in a warm place.
Before serving, fry the meat in butter and refine it with aromatics such as garlic and rosemary.
Chop the onion finely and sauté it with a little rendered pork fat, pour in the white wine and add the sauerkraut from the can.
Either simmer the mixture in a covered pot over low heat for 45 minutes, or braise it in the oven at 160 °C covered with aluminum foil.
Brush the bell peppers with oil and lightly salt them. Preheat the oven to 220°C.
Place the bell peppers on a baking sheet, cover with aluminum foil, and roast in the oven for 8 minutes. Then let the pointed peppers cool slightly.
Then peel the skin off the pointed peppers and cut a rectangular strip out of each pepper.
Blend the remaining bell pepper pieces (without the core) in a mixing bowl with a splash of vinegar and half a clove of garlic to make a bell pepper cream. Add a little vegetable stock if needed.
Pick over the parsley and blanch it in hot water. Squeeze out the excess water and blend very finely with 150 ml of grapeseed oil.
Then strain through a fine sieve or cheesecloth to allow the oil to drain off.
The best way to slice potatoes is with a slicer or mandoline. Place the slices on a kitchen towel to dry.
Brush the potato slices with egg white using a brush.
3. Place some starch in a fine sieve and dust the potato slices.
Place a second potato slice on top of each potato slice and press down firmly.
Cut out potato circles using a round cookie cutter. Place them on baking paper to dry for 10 minutes.
Then fry the potato circles in hot fat: constantly pour fat over the slices using a slotted spoon until they are golden brown.
Chop the shallots and garlic cloves finely and sauté them in a pot with rendered pork fat.
Sprinkle the mixture with smoked paprika powder and caraway seeds. Deglaze the sauce with the paprika juice and let it simmer gently.
Pour in the sauce with veal jus and reduce by about half.
Strain the sauce and season to taste.
Fill the bell pepper cream into a piping bag and spread it onto the plate using circular motions.
Place 1 tablespoon of sauerkraut compactly in the middle of the plate.
Roll the bell pepper strips around the sauerkraut to cover it.
Fry the meat again, then place a piece of meat on top of the sauerkraut.
Place a pommes soufflée on top of the meat and garnish with pink peppercorns, parsley and cress.
Drizzle parsley oil onto the rim of the plate.
The double crème fraîche should be at room temperature: Use a spoon to swirl it around the meat.
Pour the paprika jus over the dish at the end.

Achental Wagyu

600 g

vegetable oil

30 g

Butter

clove of garlic

Sauerkraut

50 ml

white wine

200 g

Paprika cream

Parsley

150 ml

Puffed apples

large potato (firm-cooking)

Sauce

shallots

1 TL

Ten

500 ml

Recipe for

Wagyu

Preheat the oven to 160°C. Portion the meat and cut it into 3 cm thick slices. Sear the slices in a pan with vegetable oil until golden brown on both sides.

Cook the meat in the oven for 2.5 minutes.

Sauerkraut

Chop the onion finely and sauté it with a little rendered pork fat, then pour in the white wine and add the sauerkraut.

Add from the can.

Either simmer the whole thing in a covered pot over low heat for 45 minutes, or braise it in the oven at 160 °C covered with aluminum foil.

let.

Paprika cream

parsley oil

Sort through the parsley and blanch it in hot water. Squeeze out the excess water and mix well with 150 ml of grapeseed oil.

Blend finely.