SMOKY STOUT-BRAISED WAGYU WHOLE SHANK WITH CREAMY POLENTA

Smoky Stout-Braised Wagyu Whole Shank with Creamy Polenta image

Number Of Ingredients 28

Ingredients

1 Double 8 Cattle Company Fullblood Wagyu Whole Boneless Shank
2 Shallots (peeled and large diced)
3 Large Carrots (peeled and large diced)
2 heads Garlic (tops trimmed off and left whole)
1 1/2 cup 11.5 OZ CAN Fire Roasted Diced Tomatoes
4 cups Beef Stock
4 cups Stout Beer
2 Leeks (green parts discarded, white parts cut into half-inch-thick coins)
3 sprigs Thyme (whole)
3 tablespoons Slurry: Cornstarch
1/4 cup Water
1/4 cup Rub: Ancho Chile Powder
1/4 cup Smoked Paprika
1/4 cup Kosher Salt
3 tablespoons Granulated Garlic
3 tablespoons Ground Cumin
3 tablespoons Ground Coriander
2 tablespoons Aleppo Pepper
2 tablespoons Oregano
3 tablespoons Dark Brown Sugar
4 cups Polenta: Milk
1 Yellow Onion (minced)
2 tablespoons Butter
1 1/2 cup Polenta
3 tablespoons Garlic (minced)
1 cup Shredded Parmesan Cheese
2 teaspoons Kosher Salt
3/4 cup Heavy Cream

Steps:

PREPARING THE RUB: Mix all of the rub ingredients (ancho chile powder, smoked paprika, kosher salt, granulated garlic, ground cumin, ground coriander, Aleppo pepper, oregano, and dark brown sugar) together in a small bowl. This is your rub. Spread the rub onto a baking sheet. Place the Fullblood Wagyu boneless whole shank (unfolded) on top of the rub, and cover the meat with the rub. Once the shank is completely coated in the rub, cover it and refrigerate for 24-48 hours.Pull the shank from the refrigerator, and cut it into 3-inch pieces.NOTE: You can leave the shank whole but it will take much longer to cook (approximately 10 hours). Chef suggests cut-ting it into smaller pieces.
PREPARING THE BRAISED FULLBLOOD WAGYU SHANK: Preheat the oven to 280°F. In a large roasting pan, add the peeled and diced shallots, peeled and diced carrots, whole garlic heads (tops trimmed off), fire roasted diced tomatoes, beef stock, stout beer, leeks (white parts cut into half-inch-thick coins), and sprigs of thyme. Place the pieces of Fullblood Wagyu shank into the liquid. Cover the roasting pan with aluminum foil. Place the roasting pan in the oven, and braise the shank for 6 hours. Pull the roasting pan carefully from the oven, and pull out the pieces of shank. Place the braising liquid in a large stainless steel saucepan, and reduce on high heat until you have 3 cups of liquid left. This will take 20-25 minutes. While the liquid is reducing, make the polenta.
PREPARING THE POLENTA: In a medium size saucepan, melt the butter and add in the minced yellow onion. Cook until the onion is translucent, and fold in the minced garlic. Add in the milk, and bring to a simmer. Once the milk is at a simmer, whisk in the polenta (corn grits). Stir constantly with a wooden spoon for 15 minutes or until the polenta is soft and creamy. Add in the heavy cream and shredded parmesan cheese. Season to taste with kosher salt.
FINAL STEPS: Once the braising liquid is reduced to 3 cups, strain the liquid through a mesh strainer into a saucepan. Mix together the cornstarch and water for the slurry. Then, whisk the slurry into the pot. Heat on medium heat until the sauce has thickened. Then, turn off the heat, and season the sauce to taste with kosher salt and freshly ground black pepper.Shred the braised shank into bite-size pieces, and mix the beef into the sauce. Place the creamy polenta on a large platter.Top with the sauce-covered pieces of Wagyu shank. Serve warm, and enjoy!