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Grilled Zabuton of Kobe Beef
Recipe courtesy of Snake River Farms
6 servings

30 oz. Zabuton of Kobe Beef
Salt and ground black pepper to taste
3 russet potatoes (cooked through and cooled)
2 Tbs. canola oil
2 cups spinach leaves
2 tsp. butter
1 tsp. chopped shallots
1/2 cup fine julienne roasted peppers
1 Tbs. Fine basil chiffenaude
3 Tbs. Beef Glace

Grilled Kobe Beef ZabutonPreheat grill to medium high heat and season the grill with an oil rag. Cut the zabuton into 5 ounce squares about 1 1/2 inch deep removing any excess pockets of fat. Season the Meat liberally with salt and pepper and grill the squares on all sides crossing the meat to make "diamonds" on each and every side.

Preheat the oil on medium high heat in a non-stick skillet. Cut 2 cubes out of each potato and brown them on each side in the oil. When cooked blot any excess oil off the potatoes and season them with salt and pepper.

In a small sauté pan warm the butter and blanch the shallots. Turn the heat off and add the spinach leaves and season with salt to taste. Push the spinach to one side of the pan and warm the roasted peppers and basil in the other side of the pan.

To serve: In the center of six warm plates place the potato "cubes". As accurately as possibly place a layer of the spinach, a layer of the peppers and then carefully top with the grilled zabuton. Drizzle 2 tsp. of the beef glace (warmed) around the plate.

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