Wagyu beef roast with roasted vegetables

Wagyu is the collective name for the four principal Japanese breeds of beef cattle. All wagyū cattle derive from cross-breeding in the early twentieth century of native Japanese cattle with imported stock, mostly from Europe. Wagyu beef is one of the most expensive meats in the world. It features marbling, meaning that streaks of fat exist within the red meat that make it tender and moist, while adding flavor.

Wagyu beef is often known by different names depending on its place of origin. In several Japanese prefectures, Wagyu beef is shipped with an area name; examples include Matsusaka beef, Kobe beef, Yonezawa beef and Ōmi beef. In recent years, Wagyu beef has increased in fat percentage due to a decrease in grazing and an increase in the use of feed, resulting in larger, fattier cattle.

Celebrate your dinner with a luxurious and mouthwatering Wagyu beef roast paired with a medley of perfectly roasted vegetables. This recipe combines the rich, marbled tenderness of Wagyu beef with the earthy flavours of seasonal vegetables, creating a memorable dinner centrepiece. Using Japanese Wagyu beef, you can enjoy tender, juicy roast beef like you’ve never had it before.

Ingredients

1. 1.5 kg of Wagyu beef roast (Ribeye or Sirloin).
2. 3-4 cloves of garlic, minced.
3. 4 tablespoons of olive oil.
4. Salt, to taste.
5. Freshly ground black pepper.
6. 4 springs of fresh rosemary.
7. 2 springs of fresh thyme.
8. 800 grams of mixed root vegetables (carrots, potatoes, parsnips, and brussels sprouts), peeled and chooped into even-sized pieces.

Instructions

Here are the instructions to prepare Wagyu beef roast with roasted vegetables.

1. Prepare the Wagyu beef roast

1. Preheat your oven to 200°C (400°F).
2. Place the Wagyu beef roast on a cutting board and pat it dry with paper towels.
3. Rub the minced garlic evenly over the surface of the roast.
4. Drizzle the olive oil over the roast, and season it generously with salt and black pepper. Make sure to rub the seasonings evenly onto the meat.
5. Place the fresh rosemary and thyme sprigs on top of the roast.

2. Sear the Wagyu beef

1. Heat an oven-safe skillet or roasting pan over high heat.
2. Once it’s hot, sear the Wagyu beef roast on all sides until it develops a nice brown crust.
3. This should take about 2-3 minutes per side.

3. Roast the beef

1. Transfer the skillet or roasting pan with the beef to the preheated oven.
2. Roast the beef for about 20-25 minutes for medium-rare (internal temperature of 55-57°C or 130-135°F). Adjust the cooking time if you prefer your roast cooked to a different level of doneness.
3. Remove the beef from the oven and let it rest for 10-15 minutes before slicing. This allows the juices to redistribute and keeps the meat juicy.

4. Prepare the roasted vegetables

1. While the beef is resting, prepare the roasted vegetables.
2. In a large mixing bowl, toss the chopped root vegetables with olive oil, minced garlic, salt, black pepper, and fresh rosemary.
3. Spread the seasoned vegetables evenly on a baking sheet.

5. Roast the vegetables

1. Place the baking sheet with the vegetables in the oven at the same temperature used for the beef roast.
2. Roast the vegetables for about 20-25 minutes, or until they are tender and have developed a golden-brown colour.

6. Serve

1. Slice the rested Wagyu beef roast into thin slices.
2. Serve the sliced beef alongside the roasted vegetables.