Yesterday I went to David Jones food court in the city for my usual look around.
I spotted the Wagyu beef roast in the meat area (around $25/kilo) and I have often thought that it would make a fine roast. The fine white fat marbling veins through the red meat beuatifully. A roast like that would be so moist and juicy.
So I took it home and had a bit of a think as to how to cook it. This being the first Wagyu roast I would cook , I thought that it should be cooked simply without much interference in order for me to get an idea of what the meat would taste like. That would help me in the future to decide on different recipes for it.
I sliced the roast and it had retained its moisture very well . a fair bit of juice came out, but it was apparent that it had plenty of juice left.
I tasted the endy bit to start off with (its my favourite since it has a lot of seasoning on it).
I can’t really describe the taste and texture and give it justice. It was so rich and moist. Flavours exploded onto my palate. There was a mild sweetness and earthiness that made my head spin. The texture was firm yet yielding. It was certainly the best roast I had ever had. It was actually better than any steak I have every had.
This recipe is a keeper. I don’t think I will play around with the meat much. I’ll just mess around with the side dishes