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Cabernet Braised Snake River Farms Kobe Zabuton
Jonathan R. Mortimer is an authority on Idaho cuisine and the acclaimed chef of Mortimer's and B.B. Strand's restaurants in Boise, Idaho.After growing up in Idaho, graduating from University of Arizona and the Horst Mager Culinary Academy, then traveling the world in search of new techniques, Mortimer returned to his home state in the early 1990's to apply the cooking styles of the world to the foods indigenous to Idaho. Jonathan and his wife Shara are the owners of Mortimer's Restaurant in Boise. Mortimer's boasts a 5 star rating by the Restaurant Ratings and Standards Commission and is the recipient of many awards including Wine Spectators Award of Excellence. He also hosts his own radio show called "Radio Café" which broadcasts on 670 KBOI. Zabuton is better known as "chuck plate". This cut from the Wugyu cattle Snake River Farms uses in it's Kobe program are on a "different planet" then those yielded from standard cattle. 4 lbs Zabuton of Snake River Farms Kobe Beef (Trimmed of all exterior fat) Salt to taste Ground black pepper to taste 1-cup canola oil 2 carrots peeled and diced 3 stalks celery Diced 1 yellow onion diced fine 1 bottle cabernet sauvignon 2 qt. Brown stock (from lamb, beef and/or pork bones) 6-8 sprigs fresh mint 6-8 sprigs fresh rosemary 8 small red potatoes (cooked) ¼ cup tomato paste Method: Preheat oven to 350 degrees. In a thick-bottomed braising pan heat the oil until almost smoking. Season the Zabuton liberally with salt and pepper and brown them on all sides in the oil. Remove the meat from the pan and pour off the oil and return the pan to the heat. Add ½ of the carrot, celery and all of the onion to the pot and allow to cook for two minutes. Return the Zabuton back to the pot and deglaze the pan with the wine then add the stock, and herbs. Place the pan in the oven to cook for three hours. Every ½ hour rotate the meat 180 degrees. This will allow the caramelized top that is poking up out of its broth to share its color and flavor with the broth. When the meat is all but falling apart remove it to another pan and strain the broth through a chinoix (fine sauce strainer). Carefully skim all the fat off the broth and return the broth to the pan. Add the remaining carrot and celery to the broth with the tomato paste and potatoes and bring to a boil. Reduce the broth by ½ or until the constancy of warm maple syrup. Cut the meat into 6 ounce cubes (about 2.5 inches by 2.5 inches)Reheat the cubes of meat in the pan and serve in warm bowls with the broth, vegetables and potatoes. |
