Bright. Crisp. Perfect balance.
Slow-pulled Wagyu tucked into warm tortillas and topped with sharp radish and onion. Freshness that cuts through richness.
Yields: 6 servings
Prep time: 20 minutes
Cook time: 3 hours
Ingredients:
2½–3 lb Akaushi Wagyu chuck roast
Salt and black pepper
2 tbsp olive oil
1 onion, sliced
3 cloves garlic, minced
1 cup beef broth
1 tbsp apple cider vinegar
1 tsp cumin
1 tsp smoked paprika
Small tortillas, for serving
For topping:
4–5 radishes, thinly sliced
½ red onion, thinly sliced
1 lime, juiced
Salt
Instructions:
Sear the Wagyu:
Season Wagyu with salt and pepper. Heat olive oil in a heavy pot over medium-high heat.
Sear on all sides until browned. Remove and set aside.
Build flavor:
In the same pot, cook sliced onion until softened. Add garlic, cumin, and smoked paprika.
Braise:
Add beef broth and apple cider vinegar. Return Wagyu to the pot.
Cook:
Cover and braise on low heat or in a 300°F oven for about 3 hours, until fork-tender.
Prepare topping:
Toss radishes and red onion with lime juice and a pinch of salt. Let sit to lightly pickle.
Serve:
Shred Wagyu and load into warm tortillas. Top with radish-onion mixture.
Tip:
The sharp crunch of radish cuts through the richness of Wagyu perfectly.
