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Bring slow-cooked comfort to the table with this Wine Braised Chuck Roast made with premium beef from Hook & Cleaver Ranch Chuck Roast. Deeply seared, gently braised in red wine and beef broth, and served over buttery mashed potatoes, this dish delivers rich flavor, tender texture, and an elevated homestyle finish.

Ingredients:

• 1 Hook & Cleaver Ranch chuck roast, 3 lb
• 2 tbsp avocado oil (olive oil also works)
• 1/2 white onion, chopped
• 2 carrots, chopped
• 3 stems celery, chopped
• 5 cloves garlic, minced
• 1 1/2 cups red wine
• 1 1/2 cups beef broth
• 6 white potatoes
• 1 tbsp butter (about a 1×1 inch piece)
• Milk, to taste
• Microgreens, for garnish
• Salt and pepper, to taste

Instructions:

1. Sear the chuck roast: Season the chuck roast generously with salt and pepper. Heat avocado oil in a large pot or Dutch oven over medium-high heat. Sear the roast on all sides until deeply browned, then remove and set aside.
2. Cook the vegetables: In the same pot, add the chopped white onion, carrots, celery, and garlic. Cook until the vegetables begin to soften and pick up flavor from the fond at the bottom of the pot.
3. Add the braising liquid: Pour in the red wine and beef broth. Stir well, scraping up any browned bits from the bottom of the pot. Let the vegetables continue to cook in the liquid until softened.
4. Boil the potatoes: While the braise cooks, peel and boil the white potatoes in salted water until fork tender.
5. Make the mashed potatoes: Drain the potatoes and mash with the butter and a touch of milk until smooth and creamy. Season to taste with salt if needed.
6. Braise the roast: Return the chuck roast to the pot. Reduce to a low simmer, cover, and cook for about 3 hours, or until the roast is tender and easily pulls apart.
7. Plate and finish: Spoon the mashed potatoes onto a plate, top with the wine-braised chuck roast and vegetables, and garnish with microgreens before serving.

Serving Note: For the best texture, the roast should be fork tender and the braising liquid should be rich and flavorful enough to spoon over the potatoes and beef.

In this blog we will share another bold and flavorful recipe – Irish Mustard Akaushi Wagyu Tri-Tip. This dish combines the rich marbling of Akaushi Wagyu with a savory Irish-style mustard glaze, fresh herbs, and garlic. The result is a beautifully roasted tri-tip with a tangy crust and incredibly juicy interior that’s perfect for a weekend dinner or a festive St. Patrick’s Day meal.

Ingredients:

• 2–3 lbs Akaushi Wagyu tri-tip
• 2 tbsp whole grain Irish mustard
• 1 tbsp Dijon mustard
• 2 tbsp olive oil
• 3 garlic cloves, minced
• 1 tbsp Worcestershire sauce
• 1 tbsp brown sugar
• 1 tsp fresh thyme, chopped
• 1 tsp fresh rosemary, chopped
• 1 tsp kosher salt
• ½ tsp freshly cracked black pepper

Instructions:

Prepare the mustard marinade:

• In a bowl, whisk together whole grain mustard, Dijon mustard, olive oil, minced garlic, Worcestershire sauce, brown sugar, thyme, rosemary, salt, and black pepper.
• This mixture will create a flavorful mustard glaze for the tri-tip.

Season the tri-tip:

• Pat the Akaushi Wagyu tri-tip dry with paper towels.
• Coat the tri-tip evenly with the mustard marinade, making sure all sides are covered.
• Cover and refrigerate for at least 1 hour, or up to 8 hours for deeper flavor.

Preheat the oven or grill:

• Preheat your oven or grill to about 400°F.
• If grilling, prepare a two-zone setup with direct and indirect heat.

Cook the tri-tip:

• Place the tri-tip on a roasting rack or directly on the grill over indirect heat.
• Cook for about 20–30 minutes depending on thickness.
• Finish with a quick sear over direct heat to develop a flavorful crust.
• For medium-rare, aim for an internal temperature of 130–135°F.

Rest the meat:

• Remove the tri-tip from heat and let it rest for 10 minutes to allow the juices to redistribute.

Slice and serve:

• Slice the tri-tip against the grain into thin slices.
• Serve with roasted potatoes, cabbage, or grilled vegetables.

Optional Variations:

• Guinness Glaze: Add 2 tbsp Guinness stout to the mustard marinade for a deeper Irish-inspired flavor.
• Herb Crust: Add chopped parsley and extra rosemary to create a thicker herb crust.
• Oven Finish: After searing, finish the tri-tip in a 375°F oven for perfectly even cooking.

In this blog we will share a rich and comforting recipe – Wagyu Cottage Pie. This hearty dish combines savory Akaushi Wagyu beef, tender vegetables, and a deeply flavorful gravy, all topped with creamy mashed potatoes baked until golden. It is the perfect comfort food for family dinners, meal prep, or a cozy weekend meal.

Ingredients:

• 2 lbs Akaushi Wagyu ground beef
• 2 tbsp olive oil
• 1 yellow onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 cup beef stock
• 1 cup frozen peas
• 1 tsp fresh thyme, chopped
• 1 tsp fresh rosemary, chopped
• 1 tsp kosher salt
• ½ tsp freshly cracked black pepper

For the mashed potato topping:

• 2 lbs Yukon Gold potatoes, peeled and cut into chunks
• 4 tbsp butter
• ½ cup heavy cream or whole milk
• 1 tsp kosher salt
• ¼ tsp black pepper
• ½ cup shredded cheddar cheese (optional)

Instructions:

Prepare the potatoes:

• Place the potatoes in a large pot and cover with cold salted water.
• Bring to a boil and cook for 15–20 minutes, or until fork-tender.
• Drain well, then mash with butter, heavy cream, salt, and black pepper until smooth and creamy.
• Set aside while you prepare the filling.

Cook the vegetables:

• Heat olive oil in a large skillet or Dutch oven over medium heat.
• Add diced onion, carrots, and celery, and cook for 5–7 minutes until softened.
• Add garlic and cook for 1 minute more, stirring frequently.

Brown the Wagyu beef:

• Add the Akaushi Wagyu ground beef to the pan and cook until browned, breaking it apart with a spoon as it cooks.
• Season with salt and black pepper.
• Stir in tomato paste, Worcestershire sauce, thyme, and rosemary.

Build the filling:

• Pour in the beef stock and stir well to combine.
• Let the mixture simmer for 8–10 minutes until slightly thickened.
• Stir in the frozen peas and cook for another 2 minutes.
• Remove from the heat and transfer the filling to a baking dish if needed.

Assemble the cottage pie:

• Spoon the mashed potatoes evenly over the Wagyu filling.
• Spread gently to cover the entire surface.
• Use a fork to create texture on top for a more golden finish.
• Sprinkle shredded cheddar cheese on top if desired.

Bake the pie:

• Preheat your oven to 400°F.
• Bake for 20–25 minutes until the top is lightly golden and the filling is bubbling around the edges.
• For extra browning, broil for 2–3 minutes at the end.

Rest and serve:

• Let the cottage pie rest for 5–10 minutes before serving.
• Serve warm and enjoy this rich, comforting Wagyu classic.

Optional Variations:

• Guinness Version: Replace part of the beef stock with Guinness stout for a deeper, richer flavor.
• Cheesy Potato Topping: Mix shredded cheddar or parmesan into the mashed potatoes before baking.
• Extra Vegetables: Add mushrooms or corn to the filling for added texture and flavor.

This Spanish -Style Chuck Roast recipe is rich in flavor with the warmth of Spanish spices and hearty vegetables.

Ingredients:

• 3-4 lbs chuck roast
• 2 tbsp olive oil
• 1 large onion, chopped
• 4 garlic cloves, minced
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 cup dry red wine (optional)
• 1 cup beef broth
• 1 can (14.5 oz) diced tomatoes
• 2 tbsp tomato paste
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 bay leaf
• Salt and black pepper, to taste
• 1 tsp red pepper flakes (optional for heat)
• 2 medium potatoes, peeled and chopped
• 2 medium carrots, peeled and chopped
• Fresh parsley for garnish

Instructions:

1. Season the roast: Pat the chuck roast dry with paper towels. Season generously with salt, pepper, smoked paprika, and ground cumin on all sides.
2. Sear the meat: Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the chuck roast on all sides until browned, about 3-4 minutes per side. Remove the roast from the pot and set aside.
3. Sauté the vegetables: In the same pot, add chopped onion, garlic, red and green bell peppers, and sauté for 5-7 minutes until softened and aromatic.
4. Deglaze: Pour in the red wine (if using) to deglaze the pot, scraping up any browned bits from the bottom. Let the wine reduce by half, about 3 minutes.
5. Add the liquids: Stir in the beef broth, diced tomatoes, tomato paste, oregano, and bay leaf. If you like a bit of heat, add red pepper flakes at this stage. Bring the mixture to a simmer.
6. Cook the roast: Place the chuck roast back into the pot, nestling it into the liquid and vegetables. Cover the pot and reduce the heat to low. Let it cook for 2.5 to 3 hours, or until the roast is tender and easily pulls apart with a fork.
7. Add potatoes and carrots: About 1.5 hours into the cooking time, add the chopped potatoes and carrots to the pot. Stir them into the sauce, cover, and continue to cook until both the vegetables and the roast are tender.
8. Shred and serve: Once the roast is done, remove the bay leaf. Shred the meat using two forks, or slice it if you prefer. Serve the roast with the vegetables and spoon the sauce over the top.
9. Garnish: Sprinkle fresh parsley or cilantro over the dish before serving.

Pairings:

• Serve with Spanish rice.
• Pair with a full-bodied Spanish red wine, like Rioja or Tempranillo.

Add a burst of vibrant flavor to your Hook and Cleaver Teres Major with this Pumpkin Seed Chimichurri Pesto. Made with fresh cilantro, basil, pumpkin seeds, and a zesty hint of lemon, this versatile sauce pairs perfectly with grilled Teres Major, Skirt, or Flank steak. Whether you’re grilling or reverse-searing, this recipe brings out the best in every bite.

Make the chimichurri and set aside. Pumpkin Seed Chimichurri Pesto pairs perfectly with grilled Teres Major or Skirt steak.

Gather:

• 1 bunch cilantro
• ½ cup loosely packed basil
• 2 garlic cloves
• ½ cup raw pumpkin seeds
• ½ cup Pumpkin Seed Oil (or olive oil)
• Juice of 1 lemon
• 1 tsp lemon zest
• 1 tsp salt or to taste
• ½ -1 cup filtered water 

Optional:

• ½ teaspoon red pepper flakes (or Aleppo pepper flakes) for a little heat
• ¼ teaspoon salt (add more to taste)
• ⅛ teaspoon black pepper

In a food processor add pumpkin seeds and garlic and mince well. Next add lemon juice, lemon zest, cilantro and basil. Lastly, slowly drizzle in oil and salt to taste. Thin to desired consistency by slowly adding olive oil (I like to use garlic infused olive oil). Serve with Teres Major, Skirt or Flank Steak. Makes 6-8 (2 tablespoon) servings.

Note: We suggest to chop the cilantro and basil by hand instead of using a food processor for a more traditional less creamy texture.

Heat your gas grill or get the charcoal going. Generously season the steaks with salt and pepper on all sides. I prefer Celtic salt. Place the steaks on the cool side of the grill and let them cook until they are close to the desired doneness. Using a thermometer cook to around 100 degrees for rare and 20 degrees for medium. Move the steaks to the hot side and cook for 30-45 seconds on each side. Searing the steaks on the hot side will gain 15 to 20 degrees giving you a tender evenly cooked steak with a perfectly seared outside.

You can also reverse-sear indoors using your oven and cast-iron pan on the stove top. The best way to achieve this method on a grill is to have one side very hot and one side at a much lower temperature, around 200 degrees. If using gas, just turn one side way up and keep one side as low as possible. If using charcoal, stoke one side until you have blazing hot coals and build a much smaller fire on the other side or just drag a few
of the hot coals to the other side.

Best served in a warm sourdough bread bowl

Ingredients:

• 5 lbs Akaushi Wagyu chuck roast, cut into chunks
• 1 onion, chopped
• 3 carrots, chopped
• 3 stalks of celery, chopped
• 3 potatoes, chopped
• 1 box of mushrooms (about 8 oz), sliced
• 1 cup red wine
• 8 cups beef broth
• 4 bay leaves
• 2 tbsp tomato paste
• Salt & pepper to taste
• Olive oil for searing

Instructions:

1. Prep the Ingredients Chop the onion, carrots, celery, and potatoes. Cut the chuck roast into your desired chunk size. Lightly salt the beef chunks.
2. Sear the Beef Heat a large pot or Dutch oven over medium-high heat with a bit of oil. Sear the beef chunks in batches until all sides are browned (about 2 minutes per side). Remove from the pot and set aside.
3. Sauté the Veggies In the same pot, add the onion, carrots, and celery. Sauté for 5–7 minutes until softened and fragrant.
4. Deglaze and Build Flavor Stir in the tomato paste and cook for 1 minute. Add the red wine to deglaze the pot, scraping up all the flavorful bits from the bottom. Let it simmer for another 2–3 minutes.
5. Combine Everything Add the seared beef back into the pot. Pour in the beef broth, then add the mushrooms, potatoes, and bay leaves. Season with salt and pepper to taste.
6. Simmer Low and Slow Cover and simmer on low for 2.5 to 3 hours, or until the beef is fork-tender and the flavors have fully developed.
7. Serve Ladle generously into hollowed-out sourdough bread bowls for the ultimate comfort meal.

In this blog we will share one of our personal favorite recipes – Grilled Top Sirloin Tips! The perfect recipe for an evening grilling with friends and family!

Ingredients:

• 1.5 to 2 lbs. Grilled Top Sirloin Tips (cubed into 1-2 inch pieces)
• 2 tbsp olive oil
• 3 garlic cloves, minced
• 2 tbsp soy sauce
• 1 tbsp Worcestershire sauce
• 1 tbsp balsamic vinegar (optional for a tangy flavor)
• 1 tsp Dijon mustard
• 1 tsp fresh rosemary, chopped (or ½ tsp dried rosemary)
• 1 tsp fresh thyme, chopped (or ½ tsp dried thyme)
• ½ tsp black pepper
• Salt, to taste
• Wooden or metal skewers (if making kabobs)

Instructions:

Marinate the tenderloin tips:

• In a large bowl, whisk together olive oil, garlic, soy sauce, Worcestershire sauce, balsamic vinegar (optional), Dijon mustard, rosemary, thyme, black pepper, and a pinch of salt.
• Add the beef tenderloin tips to the marinade, tossing to coat the meat evenly. Cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.

Preheat the grill:

• Preheat your grill to medium-high heat (around 400-450°F).
• If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.

Prepare the beef:

• If desired, thread the grilled top sirloin tips onto skewers, making sure not to overcrowd them.
• Alternatively, you can grill the tips without skewers directly on the grill.

Grill the tips:

• Lightly oil the grill grates to prevent sticking.
• Place the grilled top sirloin tips (or skewers) on the grill and cook for 3-4 minutes per side for medium-rare, depending on the size of the tips and your desired doneness.
• For medium-rare, aim for an internal temperature of 130-135°F.

Rest and serve:

• Once grilled, remove the tips from the heat and let them rest for 5 minutes to retain the juices.
• Serve the tenderloin tips with your favorite side dishes, such as grilled vegetables, roasted potatoes, or a fresh salad.

Optional Variations:

• Vegetable Skewers: Alternate tenderloin tips with cherry tomatoes, mushrooms, or bell peppers on the skewers.
• Garlic Butter Finish: Melt some butter with garlic and fresh herbs, then drizzle over the grilled tips for extra flavor.

A rich and flavorful red wine reduction salt crust is the perfect way to elevate your prime rib, especially with our American Akaushi Wagyu Prime Rib. Crafted with a dry red wine, fresh herbs, and buttery smoothness, this salt crust adds depth and sophistication to every bite. Follow our step-by-step guide to create a restaurant-worthy American Akaushi Wagyu Prime Rib in your own kitchen.

Red Wine Reduction Sauce

First choose a dry red wine you would drink on its own. Red wines like merlot, cabernet sauvignon, and pinot noir work well for a red wine reduction sauce because they are woody, slightly sweet, full-bodied, and on the drier side.

Ingredients:

• 1 tablespoon olive oil
• 1 small shallot, grated or minced
• 1 garlic clove, minced
• 1 cup dry red wine
• 1 cup beef bone broth
• 1 sprig fresh thyme
• 1 sprig fresh rosemary
• 2 tablespoons unsalted butter, room temperature

Instructions:

1. Heat the olive oil in a saucepan over medium heat. Add the grated shallot and cook until light golden brown, about 2-3 minutes. Add the garlic and cook for an additional 1-2 minutes.
2. Add the wine and turn the heat up to medium-high heat stirring constantly. Boil the mixture until it reduces in volume by half, about 4-5 minutes.
3. Stir in the beef bone broth, sprigs of thyme, and rosemary and reduce heat to medium-low and simmer until slightly reduced and the sauce begins to thicken, about 5-7 minutes.
4. Whisk 2 tablespoons of room temperature butter into the sauce. (Note: cold butter could cause the hot sauce to separate.)
5. Optional: Strain the sauce to remove the bits of garlic, shallot, and herbs.

A red wine reduction sauce should be slightly thick and almost syrupy, similar to the consistency of aged balsamic vinegar.

Marinated American Akaushi Wagyu Prime Rib in Red Wine Reduction Salt Crust

Ingredients:

• 1/3 C Olive Oil
• 1/4 C Shallot – Grated
• 1 Tsp Garlic Powder
• 1 Tsp Basil – Dried
• 1/2 Tsp Marjoram – Dried
• 1/2 Tsp Thyme – Dried
• 1/4 Tsp Pepper
• 5-7 LB Prime Rib Roast
• 3 LB Coarse Ground Kosher Salt – Do not use any other type of salt
• 1 1/4 C Red Wine Reduction

Instructions:

Combine oil, onion, garlic salt, basil, marjoram, thyme and pepper in heavy plastic bag. Mix well. Add roast; coat well with marinade. Marinate in refrigerator 2 hours or overnight.

You can line your roasting pan with aluminum foil or parchment paper for easier cleanup. Combine coarse kosher salt and red wine reduction to form a thick paste. Pat 1 cup paste into a 1/4- to 1/2-inch-thick rectangle in pan. Pat prime rib roast dry with paper towels. Insert meat thermometer. Place roast on salt layer. Pack remaining salt paste around meat until well covered.

Place roast in a 350-degree oven and roast 16-18 minutes per pound for rare (120 degrees), 19-20 minutes per pound for medium-rare (130 degrees), or 21-22 minutes per pound for medium (140 degrees). Remove roast when thermometer registers 5 degrees below desired doneness as the roast will continue to cook in the salt crust after removal from the oven.

Let Prime Rib roast stand 10-20 minutes in salt crust before removing from the crust and carving. A hammer may be necessary to remove the Prime Rib from the salt crust.

Notes:

You may use any beef roast that is at least 4 pounds. We prefer prime rib. A meat thermometer is essential. Once the roast gets within 20% of your desired doneness check the thermometer often.