Executive Chef Ed Bolus of Mill’s Tavern joined us in The Rhode Show kitchen, presented by CVS Health Charity Classic Crave RI, to show us how to make their Wagyu Beef Tartar.
Wagyu is an Australian breed of cattle with high marbling and a rich deep beef flavor. It is typically fed beer for the last few months of its life, similar to Kobi, which is the Japanese version and fed saki instead of beer.
- 1/4 tsp. Cumin
- 1 tsp Mint
- 1 tbs Shallots
- 1/2 tbs Garlic
- 1/2 tbs Smoked Paprika
- 1 tbs. Olive Oil
- Salt to taste
- 12oz. Diced Wagyu
No cooking required, combine all ingredients and chill till served.
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