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Wood Roasted Washugyu Tomahawk

Wood Roasted Tomahawk with Montreal Spice, Fingerling Potato, Frisee and Black Garlic BBQ

by Chef Andrew Kedziora of Stake Chophouse & Bar


This recipe was made in partnership with Washugyu.



Montreal Spice:

INGREDIENTS

  • 1 tbsp. Garlic Powder
  • 1 tbsp. Onion Powder
  • ½ tbsp. Chile Flake
  • ½ tbsp. Coriander Seed
  • ½ tbsp. Fennel Seed
  • ½ tbsp. Mustard Powder
  • ¼ tsp. Dill Seed
  • ¼ tsp. Celery Seed

Black Garlic BBQ

INGREDIENTS

  • 1 cup Black Garlic
  • 3 ea. Shallots, sliced
  • ½ cup Beef Stock
  • ¼ cup Brown Sugar
  • 2 cups Tomatoes in juice
  • ½ cup Red Wine Vinegar

METHOD

  1. Sweat onions and black garlic, add remaining ingredients.
  2. Simmer on low for 30 minutes.
  3. Blend and strain. Salt to taste.

Fingerling Potatoes

METHOD

  1. Place in pot with cold salted water.
  2. Add 1 garlic clove and a bunch of thyme.
  3. Bring to a simmer and cook until soft.