Prepare one bouquet garni with parsley, thyme and bay leaves.
2 lbs Flat iron
Trim the braised flat iron and season with salt and pepper.
1 tablespoon olive oil
In a heavy duty casserole pan add olive oil. Sear the meat, and give a nice brown color on both sides. Take the meat out, and degrease.
1 tablespoons olive oil
1 tablespoon butter
1 small carrot
1 small yellow onion
1 celery stalks
2 garlic whole cloves
½ cup red wine vinegar
Slice carrot, onion and celery stock. Peel garlic. Add 1 tablespoon olive oil and butter to pan. Add the carrot, onion, celery and garlic. Sauté the vegetables until lightly caramelized. Add the seared meat back in the sauté pan and deglaze with the red wine vinegar.
3 tablespoons brown sugar
½ cup Pale malt
3 cups Budweiser
3 cups Chicken broth
3 cups Beef broth
water (if necessary)
Once reduced by half add brown sugar, pale malt and beer. Add the chicken, beef broth and bouquet garni. If necessary add water to barely cover the Flat Iron. Bring to a boil, lower the heat and let simmer slowly for about 3 ½ to 4 hours. Once tender, remove the meat carefully and display it on a sheet pan. Cover with plastic film and let cool down.
freshly ground black pepper
Strain the braising liquid through a fine sieve into a clean sauce pan. Reduce until the liquid become syrupy. Check the seasoning and reserve.
When the meat is cold, cut 4 squares (about 3 ozs each) and transfer them into the reduced beer sauce.
2 cups Shallots
1 ½ teaspoon Fresh thyme
For the caramelized shallot jam: Finely chop shallots and fresh thyme.
2 tablespoons Olive oil
Salt and pepper
½ cup Budweiser
In a skillet over medium heat, add olive oil and heat until hot. Add the shallots, stir, and season with a pinch of salt and pepper. Cook, stirring occasionally, until the shallots are light gold and have thoroughly melted. Deglaze with the beer and add the thyme. Stir often towards the end of cooking to make sure the shallots do not stick and all the beer is reduced to almost dry. Set aside.
¼ cup sugar 2 tablespoons
1 tablespoon water
While the shallots are cooking, in a small saucepan, melt the sugar with about 1 tablespoon water over medium-high heat. Stir until sugar is dissolved. Cook at a boil, uncovered and without stirring, until the sugar caramelizes to a medium amber color, about 5 minutes.
Aged balsamic vinegar
Remove the pan from the heat and add the vinegar. The mixture will foam and spit, so stand back to avoid being spattered. Return the pan to low heat, and stir until the caramel has melted. Scrape the shallots into the caramel and stir well. Remove to a bowl, cover, and set aside to cool.
Freshly ground pepper
Taste for seasoning, and adjust with salt and pepper. Refrigerate the jam in a covered container for several days or longer. It may also be frozen. Bring to room temperature before using.
¼ cup Yellow mustard seeds
2 tablespoons Brown mustard seeds
¾ cup Dry white wine
2 tablespoons White wine vinegar
Pinch of salt
For the old fashioned mustard: Combine the yellow and brown mustard seeds in a medium saucepan with the white wine, vinegar, and salt. Bring to a boil over medium-high heat, and immediately pour the mixture into a medium bowl. Cover and set aside overnight.
Drain the seeds through a fine mesh sieve. Discard the liquid. In a medium bowl, fold the seeds into the prepared mustard until evenly mixed throughout. Pack the mustard into clean jars, close, and refrigerate for several days to let the flavors develop. Keeps, refrigerated for up to a month.
1 ½ lb Coarsely ground Black Angus chuck, chilled
Grilling and assembling the burgers: For the burgers, shape the meat into 4 evenly-sized patties about ¾ inch thick. Handle lightly to keep the texture light and juicy. The burgers can be shaped and refrigerated, covered, for several hours.
1 tablespoon Olive oil
When ready to cook, heat one tablespoon olive oil in a large skillet or grill pan over medium-high heat until very hot or build a medium-hot fire in a barbecue. Generously season the meat on both sides with salt and pepper. Cook the burgers in the skillet, turning once or twice, 6 to 8 minutes for medium-rare. Do not press down on the patties. With a large spoon, baste the burgers several times with the fat in the pan. (You can also preheat the oven to 450° F and cook the burgers on top of the stove until they are brown on both sides, and then finish them in the oven.) To grill the burgers, oil the grate, arrange the patties on it, and cover. Cook as above.
4 x 3 ozs Braised American Wagyu flat iron
Meanwhile heat up the flat iron in the beer sauce.
Warm up the shallot jam.
Toast the buns in a toaster oven or on the outer perimeter of the grill rack until golden brown.
4 Budweiser burger bun
4 tablespoons Old fashioned mustard
4 Leaves of butter lettuce
4 tablespoons Caramelized shallot jam
1 Large ripe Heirloom tomato, cut into 4 thick slices
Fleur de sel and freshly ground black pepper
To assemble the burgers, spread the bottom buns with mustard, and cover them with the lettuce leafs. In the center of the lettuce, spread out the shallot jam. On top display the burger. Cover the burger with a slice of tomato. Top the tomato with the flat iron and spoon some beer sauce over it. Cover with the bun tops. Serve immediately with remaining shallot jam, old fashioned mustard and the beer sauce on the side.
3 cups Sliced white onion
Thinly slice the onion.
1 cup Budweiser
In a sauté pan melt the butter add the slice onion. Caramelized slowly and deglaze with the beer at the end.
In a sauté pan or grill cook the burger seasoned with salt and pepper. Both sides cook for about 5-7mn for Medium Rare.
Ciabatta Bun: Toast lightly.
Building the burger: On the bottom Ciabatta bun place a few green leaves, patty, Braised Wagyu, caramelized onion and finally the top bun.
1 ¼ cup Prepared Dijon mustard
On the side: Sauce from the braised flat iron, old-fashioned mustard, micro greens and extra caramelized onion.