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Boiled beef with green sauce

Boiled beef with green sauce


Sources: Japanese Beef Product Guide Book by MAFF  


The Shank and Neck are recommended for stewed dishes. Because of the delicious taste of Wagyu, first taste the beef with no flavorings. Then, enjoy variations on the taste with sauces. 


600g whole cut of beef
(Shank, Gooseneck Round) 
1 carrot
1 onion
1 stalk of celery
1 bay leaf
5-6 black peppercorns

Green sauce
4-5 anchovies, 80g oil packed
   tuna, 5-6 cloves garlic, about 15 stalks of Italian parsley,   100ml olive oil, 1 1/2 tablespoons red wine vinegar, pinch of salt and pepper

Recommended Cuts: 

Shoulder Clod 

Neck Shank Gooseneck Round


Step 1   Make the green sauce. Combine and finely mince Italian parsley and garlic. Combine anchovies and parsley until they are of a mined consistency. Mix all ingredients. 

Step 2   Tie the whole cut of beef to hold it together. Put beef in a pot with enough water to cover with the carrot, onion, thinly sliced celery, bay leaf, pepper and aalt. Skim the scum while simmering on low heat for 2-4 hours.