Ancho-rubbed Wagyu french dip, horsey sauce, gruyère, au jus

Adapted by
April 2017
Yield: 48 servings


Au Jus
5 pounds chicken carcasses
1 pound carrots
1 pound celery
2 pounds onions
One 28-ounce can San Marzano tomatoes
1 quart red wine
3 gallons chicken stock
Ancho-rubbed Wagyu
One 14.4 ounce tub Minor's ancho chile paste
½ cup Red miso
1 cup honey
1 tablespoon black pepper
1 tablespoon cumin
1 tablespoon rosemary
3 tablespoons yuzu juice
½ cup water
1 cup Blended oil
One 18-pound Long Mountain wagyu flat outside round
Horsey Sauce
3 pounds sour cream
Juice of 2 lemons
1 cup horseradish
2 tablespoons salt
2 cups Dijon mustard
To Assemble and Serve
48 Grateful Bread ciabatta rolls, halved
144 slices Gruyere
3 pounds arugula


For the Au Jus

Heat oven to 350˚F. Place chicken carcasses, carrots, celery, and onions on sheet trays and roast until dark. In a large stock pot, combine tomatoes and wine and reduce by half. Add roasted carcasses and vegetables, bring to a boil, and lower heat to a simmer; cook overnight. The next day, strain and reduce by half. Season with salt and chill.

For the Ancho-rubbed Wagyu

Heat oven to 275°F. To a blender, add chile paste, miso, honey, spices, yuzu juice, and water. While blending, slowly drizzle in oil to emulsify. Rub beef liberally with paste and place on a sheet tray. Roast in the oven to an internal temperature of 110°F. Cool completely.

For the Horsey Sauce

To a mixing bowl, add sour cream, whisking to ensure there are no lumps. Add the remaining ingredients, whisking to combine.

To Assemble and Serve

Heat a griddle. Warm 4 ounces of Au Jus. To order, thinly slice 4 ounces Ancho-rubbed Wagyu. Spread 2 ounces Horsey Sauce on a ciabatta roll and place Wagyu on the roll. Top with Gruyère and arugula. Griddle sandwich until cheese is melted. Slice sandwich in half and serve with a ramekin of Au Jus.