GIFTS
The well-known Sauerland chef Oliver Schulz has created a fantastic dish exclusively for Wagyu Sauerland: Wagyu steak glazed with umeboshi, accompanied by oriental pumpkin puree, braised pumpkin wedges, sage potatoes and caramelized onions.
Ingredients (4 people)
| Oriental pumpkin puree | |
| 1 | large Hokkaido pumpkin (deseeded, diced) |
| 2 tsp | Ras el Hanout |
| 1 tsp | chopped fresh ginger |
| 75 grams | butter |
| 1 knife tip | Xanthan |
| Something | Salt, pepper, brown sugar |
| 1 tsp | Honey |
| Pumpkin wedges | |
| 1 |
medium-sized Hokkaido pumpkin (deseeded, cut into wedges) |
| 2 tbsp | butter |
| Something | Salt, pepper, brown sugar |
| Sage potatoes | |
| 2 large | Potatoes (firm-cooking, peeled, diced) |
| Something | Salt, pepper |
| 1 handful | Sage leaves |
| Something | olive oil |
| 1 tsp | butter |
| Caramelized onions | |
| 2 medium-sized | onions |
| Something | Salt, pepper, brown sugar |
| Something | olive oil |
| Wagyu Steak | |
| 600-900 grams | Wagyu steak, e.g., rump steak |
| 2 tsp | Umeboshi puree |
| 4 tsp | Brown sugar |
| Something | Salt flakes |
GOURMET RECIPE FROM THE SAUERLAND CHEF OLIVER SCHULZ
Wagyu steak glazed with umeboshi, served with oriental pumpkin puree, braised pumpkin wedges, sage potatoes and caramelized onions.
preparation
- Oriental Pumpkin Purée : The day before, marinate the pumpkin well with the spices, ginger, honey, and butter. Place it in an ovenproof dish and let it marinate overnight in the refrigerator. Cover the pumpkin and roast it in the oven at 170°C until soft. Blend it in a blender with the xanthan gum until smooth.
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Pumpkin wedges: Marinate the pumpkin wedges with salt, pepper, and brown sugar for about an hour before cooking. Melt the butter in a large pan and sauté the pumpkin wedges, turning them frequently, until they are soft and have taken on some color.
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Sage potatoes : Fry the potato cubes in olive oil in a pan over medium heat until soft. Season with salt and pepper. Add butter and the chopped sage.
- Caramelized onions : Quarter the onions, cut off the root end, and separate the individual layers. Briefly marinate with the remaining ingredients and cook slowly in a coated pot with a lid until caramelized.
- Wagyu Steak: Mix the plum puree with the brown sugar until the sugar has dissolved. Sear the meat on all sides in a cast-iron skillet over very high heat, coat with the puree, and slowly cook in the oven at 100°C until it reaches the desired doneness. Turn the meat occasionally during cooking. It is important to let the meat rest for about 10 minutes after cooking.
- Heat all components to a perfect temperature and arrange attractively on plates. The umeboshi glaze allows the meat to handle a good pinch of salt. Garnish with roasted pumpkin seeds and fried sage leaves.
