Fullblood Wagyu Beef Adobo With Coconut Rice

Hello everybody, I hope you are having an incredible day today. Today, we're going to make a distinctive dish, Fullblood Wagyu Beef Adobo with Coconut Rice. One of my favorites. This time, I will make it a bit unique. This will be really delicious.

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As for the number of servings that can be served to make Fullblood Wagyu Beef Adobo with Coconut Rice is 5 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Fullblood Wagyu Beef Adobo with Coconut Rice estimated approx 2 1/2 hours.

To get started with this recipe, we must prepare a few ingredients. You can have Fullblood Wagyu Beef Adobo with Coconut Rice using 18 ingredients and 6 steps. Here is how you can achieve it.

Ingredients and spices that need to be Get to make Fullblood Wagyu Beef Adobo with Coconut Rice:

1. 1 Double 8 Cattle Company Fullblood Wagyu Beef Chuck Underblade Roast (cut into 2 inch cubes)
2. Kosher Salt
3. Freshly Ground Black Pepper
4. 4 Grapeseed Oil (divided)
5. 1 CUP Beef Stock (divided)
6. 1 CUP Full Fat Coconut Milk
7. 3/4 CUP Apple Cider Vinegar
8. 1/4 CUP Rice Vinegar
9. 3/4 CUP Soy Sauce
10. 12 Large Garlic Cloves (minced)
11. 2 Bay Leaves
12. Coconut Rice
13. 3 CUP Warm Water
14. 1 1/2 CUP Coconut Milk
15. 1 TSP Kosher Salt
16. 2 CUP Jasmine Rice
17. Optional Garnish
18. 2 Fresh Serrano Peppers (sliced)

Instructions to make to make Fullblood Wagyu Beef Adobo with Coconut Rice

1. PREPARING THE FULLBLOOD WAGYU BEEF CHUCK UNDERBLADE ROAST
   Heat oven to 250°F. Cut the Fullblood Wagyu beef chuck underblade roast into cubes.Lightly season the beef cubes with kosher salt and freshly ground black pepper. Heat a large Dutch oven with 2 tablespoons of grapeseed oil on medium-high heat. Once the oil is slightly smoking, add in half of the beef cubes. Sear the beef for 2 minutes on each side to get a nice caramelization.
2. Once the beef is seared, remove it from the Dutch oven, and place it in a bowl. Drain off the fat. Deglaze the Dutch oven with 1/2 cup of beef stock, while scraping the bottom of the pan to pull up any bits stuck to the bottom. Pour the beef stock and any bits over the seared beef cubes that are sitting in the bowl.Heat the dutch oven over medium-high heat. Add in 2 tablespoons of grapeseed oil, and repeat the process with the remaining beef cubes.
3. Once all of the beef is seared, add the remaining 1/2 cup of beef stock to the Dutch oven. Put the seared Wagyu beef cubes that were in the bowl back into the Dutch oven. Add the coconut milk, apple cider vingegar, rice vinegar, soy sauce, minced garlic, and bay leaves to the Dutch oven. Bring to a simmer over medium-high heat. Then, turn off the heat, and cover with a lid.Put the Dutch oven into the preheated (250°F) oven for 2 hours.
4. PREPARING THE BRAISING LIQUID
   
   Once the Fullblood Wagyu beef has braised for 2 hours, pull the Dutch oven from the oven. Use a slotted spoon to remove the beef cubes from the braising liquid. Reserve the beef cubes.Discard the bay leaves. Place the Dutch oven on medium heat (on the stove). Start to reduce the braising liquid, while stirring occasionally. You want the braising liquid to thicken. This will take about 15-20 minutes.Make the rice while your braising liquid is thickening.
5. PREPARING THE RICE
   In a small saucepan over medium heat, bring the water and coconut milk to a simmer. Once the liquid has come to a simmer, stir in the jasmine rice and salt. Bring the pot back up to a simmer, and cover with a lid. Reduce the heat to low, and cook for 15-20 minutes or until the liquid is absorbed and the rice is fully cooked
6. FINAL STEPS
   Coat the braised Fullblood Wagyu beef in the reduced sauce (thickened braising liquid), and season to taste with kosher salt and freshly ground black pepper. Divide the coconut rice between 5 plates. Add the coated beef cubes on top.Serve warm, and garnish with sliced serrano peppers (garnish is optional).Enjoy!

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