B.C. recipe: Giovane Bacaro's braised and grilled wagyu beef spiedini

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      This recipe from chef de cuisine Scott Korzak of Vancouver’s Giovane Bacaro is based upon spiedini (skewers) from the Italian province of Abruzzo. 

      According to Giovane Bacaro, “traditionally, cooking spiedini only requires a pinch of salt, but a unique characteristic of this recipe is that it is perfectly adaptable to suit your personal preferences.”

      Braised and grilled wagyu beef spiedini

      Yield: 4 servings or 8 spiedini
      Cooking time: 3 hours

      4 lbs wagyu beef, boneless short ribs or other high-quality beef
      pepper, ground
      1 onion, peel and large dice
      2 carrots, peel and large dice
      6 celery stalks
      1 rosemary sprig
      5 thyme sprigs
      3 bay leaves
      red wine, optional
      beef or chicken stock
      1 pack wooden, bamboo or metal skewers  

      24 pieces cipollini onions in balsamic
      3 heads white wine vinegar
      1 lemon
      olive oil
      balsamic vinegar

      Heavily season your beef with salt and pepper.
      Sear the beef in a hot pan using preferably olive oil or canola oil, but whichever oil you have on hand is fine as well. 
      Remove the beef from heat once you get the golden brown color. Then, place the meat in a vessel/container large enough to submerge it.
      Add diced onion, celery, and carrot to the pan. Feel free to get creative and use whatever vegetables you love.
      Cook your vegetables until you start to get some caramelization.
      Add your herbs and red wine (optional) and cook until the wine is more than half way reduced.
      Preheat your oven to 350 F (about 175 C).
      Add beef or chicken stock and bring to a boil. Add the beef into the stock and cover.
      Place in the preheated oven and cook for about 2 hours, or until the beef is almost tender. (Poke it with a small knife and twist, it should start to separate easily, but not fall apart)
      Let the beef cool to room temperature and refrigerate overnight.
      When it is time to feast, remove the beef from the liquid and cut in to cube-size pieces and set aside.
      Drain your onions and set aside.

      Use metal skewers or wooden skewers. If you’re using wooden/bamboo skewers be sure to soak in water for at least one hour so that it doesn’t burn on the grill.
      Alternate beef and onions. But honestly, get creative! (Hint: grilled mushrooms would also be a great addition.) 
      Once you build your skewers start your grill. You can also broil your spiedini in the oven if you don’t have a grill.
      Separate your radicchio into individual leaves, wash and air dry. 
      Over high heat, grill skewers until nicely caramelized and hot. 
      Grab a pinch of maldon salt and sprinkle it on your radicchio leaves along with lemon and olive oil
      You may either use your radicchio as a lettuce wrap or serve on the side like a salad.
      If serving like a salad, place dressed radicchio in your serving vessel and drizzle with as much of your best balsamic.
      If serving as a wrap, place your spiedini in the radicchio cup and finish with olive oil, balsamic, and some maldon salt.

      Giovane Bacaro