Wagyu beef with onions and ox tongue

Ingredients

Fresh Meat

  • 3 sirloin steaks, ideally A5 grade Wagyu or the fattiest, best quality sirloin you can find, weighing 200g each
  • 3 tbsp of beef fat, spiked with a dash of the liquid from a jar of kimchi
  • 1 ox tongue
  • 5kg beef bones, cut into 1 inch pieces
  • 2 ox cheeks
  • beef fat, as needed
  • 2 tbsp of beef fat

Beverages

  • 5l water
  • 750ml of red wine
  • 325ml of red wine

Store Cupboard

  • 100g of table salt
  • 20g of black peppercorns
  • 5l chicken stock
  • 5 black peppercorns
  • 50ml of chicken stock

Fruit & Vegetables

  • 10g of juniper berries
  • 1 large onion, diced
  • 1 large carrot, sliced
  • 1 garlic bulb, halved horizontally
  • 3 tomatoes
  • 2 flat field mushrooms
  • 1 garlic clove, sliced
  • 1 large onion, chopped
  • 2 carrots, sliced
  • 8 Roscoff onions
  • 3 garlic cloves, chopped

Salad & Fresh Herbs

  • 10g of thyme
  • 1/2 head of celery, sliced
  • 2 sprigs of thyme
  • mustard frills
  • thyme leaves, to decorate the onions

Delicatessen

  • 500g of veal stock, reduced by half

Spices & Dried Herbs

  • 1 bay leaf
  • 1 bay leaf
  • fennel pollen
  • wood sorrel

Cheese

  • 100g of Parmesan, finely grated

Dairy

  • 50ml of double cream