For the holidays, we offer you this recipe for wagyu beef ribs with smoked lapsang souchong sauce . It's a tribute to the slow days of winter, the crackling fireplaces, the warm kitchens where we meet. A place to compose with Stacey Kent in the background. “They All Laughed.” Prefer to play for small groups between Christmas and New Year. Tip: start cooking in the early afternoon after a lie-in. You will have all afternoon to braise these wagyu beef ribs without rushing anything.

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Tea sauce

A little chic and smoky touch, a lapsang souchong tea infused the day before to envelop the meat and match the sauce. Open a bottle of wine, help yourself (in moderation) while saving at least three glasses for cooking with it. If you prefer a sauce without wine, we recommend red miso broth.

Improving spices

Cella's French wagyu beef comes from Jacky Bernet's breeding stock. With his name as a jazz pianist, the Vosges breeder offers us here an exceptional wagyu. Limited edition. As for this recipe where we highlight the wagyu beef rib dish , it lends itself well to improvisation. Now move on to Tony Bennett and George Benson. Cheek to cheek. Spice as you wish, keeping measure. Share with your table by placing a few candles at the table. A cozy atmosphere, you play on velvet. Umami guaranteed.

Ingredients

For 4 people

• 2kg of wagyu beef ribs or wagyu beef rib dish
• 4 tablespoons of flour
• 1 tablespoon of neutral oil (grapeseed)
• 2 carrots
• 2 yellow onions
• 2 stalks of celery
• 440g double tomato paste
• 3 glasses of red wine or 37cl of red miso broth
• 2L of lapsang souchong tea
• 1 teaspoon of ginger
• 1 pinch of cayenne
• 1 pinch of smoked paprika
• 8 cloves of garlic
• 1 bunch of fresh thyme
• 2 bay leaves
• Salt
• Pepper

Preparation

1. Cut your vegetables into mirepoix. Reserve.
2. Brew a smoked tea, a lapsang souchong , to obtain 2 liters of tea. Reserve.
3. Salt all sides of the ribs and then coat the meat. Don't make a face, by singing, we simply mean flouring the meat before cooking.
4. Heat a casserole dish with a neutral oil such as grapeseed oil over high heat.
5. Brown the pieces of wagyu beef ribs until a crust forms on the meat. Remove the meat and set aside.
6. Add the mirepoix carrots to the casserole and brown them. Then add the onions and once they have browned, the celery. Add the double tomato paste and stir the sauce. Tiling: obtain a brick red color from the tomato paste.
7. Crush your garlic cloves with the flat side of the knife and add them to the whole.
8. Add the wine and reduce by half, the spoonful of powdered ginger, a pinch of cayenne, a pinch of smoked paprika. If you want to make this recipe without wine, you can substitute it with miso broth. Give it a good spin.
9. Add the meat, herbs and pour in the smoked tea to cover the meat 3/4. Give a turn of the spoon. Wrap the casserole dish in aluminum and bake at 135°C for at least 4 hours .
10. Once you have been able to obtain the desired cooking, perfectly tender, carefully remove the meat, wrap it in aluminum foil and keep it warm. Pass the sauce through a strainer and reduce it over medium heat. Taste and adjust the seasoning. Use a pretty sauce boat and deliciously cover the pieces of wagyu beef ribs on your guests' plates.

Question: What accompaniment for this dish?

We offer you a crunchy coleslaw with roasted peanuts with chopped Thai spring onions sprinkled on top.