Wagyu Carpaccio
Basturma-Marinated Wagyu, Pickled Strawberries, Pecans, Aged Goat's Milk Gouda, Puffed Buckwheat, Red Watercress
Chef Christian Hernandez of Barbacana | Houston, TX
Adapted by StarChefs | September 2025 | Photo: Alexander Zeren
INGREDIENTS
Pickled Strawberries:
Yield: 35 servings
450 grams strawberries
500 grams red wine vinegar
150 grams honey
5 grams kosher salt
Basturma-Marinated Wagyu:
Yield: 35 servings
425 grams garlic
70 grams dried red chile, toasted
35 grams dried pasilla chile, toasted
70 grams ground cumin, toasted
8 grams ground fennel seeds, toasted
253 grams onions
760 grams kosher salt
3.5 kilograms wagyu
To Assemble and Serve:
Grated pecans
Puffed buckwheat
Grated aged goat’s milk gouda
Red watercress
METHOD
For the Pickled Strawberries:
Place strawberries in a nonreactive container and set aside. In a pot over medium heat, add vinegar, honey, salt, and 350 grams water. Bring to a simmer, then remove from heat. Let cool, then pour brine over strawberries to fully submerge. Cover and refrigerate 3 days. Transfer to a work surface and slice strawberries into bite-sized pieces. Transfer to an airtight container and refrigerate.
For the Basturma-Marinated Wagyu:
In a food processor, combine garlic, chiles, spices, onions, and salt. Set aside. On a work surface, portion wagyu into 450-gram pieces. Generously coat with garlic marinade. Transfer to a wire rack and refrigerate, uncovered, 2 days. On a work surface, place marinated wagyu and remove excess marinade. Transfer to an airtight container and refrigerate overnight. Then next day, return beef to a work surface and thinly slice. Set aside
To Assemble and Serve:
Shingle Basturma-Marinated Wagyu on a serving plate. Garnish with desired amount Pickled Strawberries, pecans, buckwheat, gouda, and watercress.
