The Mouthful
Posts
Is "wagyu" ground beef worth it?

Is "wagyu" ground beef worth it?

Bone marrow tacos, regional burgers, grated fruit desserts, and hydration hacks.

Ethan Chlebowski & Keith McBrayer
December 31, 2023

Happy New Year…Bone marrow, or tuetano, is an underrated and indulgent taco filling. Restaurants are starting to catch onto the tradition:

Austin, TX-based restaurant Comedor serves a stack of roasted bones with freshly-made heirloom blue corn tortillas, limes, and leafy toppings like kale & radishes. Today’s recipe is inspired by their take.

Today’s newsletter theme is recipes & ingredients that are suited for special occasions.

TRY SOMETHING NEW 🤯

Tuetano tacos

Ask your butcher for beef femur bones, and if they can cut them lengthwise (canoe cut) for easy roasting.

Taco Components

Beef marrow bones, split lengthwise
Tortillas, warmed or freshly made
Toppings of choice: salsa, lime wedges, fresh herbs or leafy greens, sliced radish, & pickled onions.

Instructions

1) Roast the bone marrow: Set the split bones (cut side up) on a sheet pan. Roast at 450°F (232ºC) until the bones and their marrow are browned and fully softened.

2) Serve & enjoy: Warm tortillas and set all toppings out for service. Instruct diners to scrape out the hot bone marrow right into their tortillas, and garnish as desired.

Pro-Move: In celebratory fashion, use the clean bones as sipping funnels for pours of mezcal.

THROWBACK TIME 🍳

Bougie burger beef?

Is buying expensive wagyu ground beef worth it? The short answer — at least for use in burgers — is no.

For great flavor and texture, just buy ground beef with 20-30% fat content.

The full answer is nuanced, however. If you haven’t seen the video, it’s worth sitting down to learn how to buy wagyu products.

It’s a masterclass in navigating the complicated “wagyu” market.

If you pick up some different ground beef options…here are some great ways to test them out…

THE LEFTOVER SHELF 🥡

Regional burger variations

If you’re looking to make more burgers in 2024, you gotta check out George Motz’s videos — he’s a burger historian who covers the endless variations of America’s favorite food.

Here are 2 variations worth trying to celebrate the new year (and use up that leftover ground beef).

The Patty Melt

Traditional versions might use rye and Swiss cheese, but regional variations, like “The Chester” from Long Island or Whataburger’s Texas Toast version strip it down to the basics.

As long as you end up with a grilled cheese with a burger patty in the middle, you’ve got a patty melt.

Square sandwich bread — like rye or white bread
Butter for toasting
American and/or Swiss cheese (2 slices)
1/3-1/2 lb fatty ground beef
Salt & pepper
Optional: caramelized onions

To assemble:

Smash, season, and sear the patty on a griddle. Optionally caramelize some onions.
Meanwhile, toast bread slices in some butter, and add a slice of cheese to each piece.
Slip the patty (and onions) between the cheesy bread slices. Press & toast the assembled patty melt on the griddle until crispy on the outside and melty on the inside. Cut diagonally and enjoy.

The Oklahoma Onion Burger

The OK onion burger has become world famous in the past few years — and for good reason. Charred, crispy bits of onions provide sweetness and texture, which elevate a simple smash burger. Traditionally, no cheese on this one — but we won’t stop you.

Soft potato bun
1/3 onion (per patty), THINLY sliced (paper thin - ideally on a mandoline)
1/3 lb fatty ground beef per patty (make it a double if you want)
Salt & pepper
Pickles
Mustard

To assemble:

Preheat a griddle to high. Place a ball of ground beef with a pile of sliced onions on top, and smash them flat, together. Season with salt & pepper.
Cook until the bottom of the beef is nicely browned, then flip to caramelize and char the onion side. While that side cooks, add the buns on top of the patty to steam.
Slide the charred onion patty into the bun and add pickles and mustard. Enjoy warm.

FOOD TRENDS EXPLAINED 🚀

Grated Fruit Desserts

Q: What was the deal with grated fruit desserts?

Grated fruit as a granita-style dessert has been one of this year’s top food sensations on social media.

In this trend, people grate their favorite frozen fruit and enjoy it alone, topped with condensed milk, or mix it with yogurt to create a light, refreshing dessert.

It’s like an adult shaved ice: you can treat yourself to a balanced dessert that is bright and acidic but not overly sweet.

Why did this trend catch on?

Temperature & texture: The cold fruit melts in your mouth, which is an exciting tactile experience.
Visually appealing: When used as a garnish, grated fruits add a burst of color and freshness to desserts.
It works with almost any fruits, which are easier to shave into a snow-like texture than pure ice with a microplane or zester.

Because of these reasons, you can find almost any combo of grated dessert flavor combinations, from classic to complex.

READER Q&A 🧠

Hydration hacks

Question: “How do I make my water taste better so I drink more of it without using artificial sweeteners or flavors?” - Kenton L

Answer: Water, just like food, can be made more appealing in various ways. There’s a reason why restaurants serve water with lemon slices, for example.

Here are some ideas to stay hydrated:

1) Adjust the temperature of your water. Ice water is often more palatable and refreshing than lukewarm water.

Alternatively, try a warm tea instead or sip on hot water with a slice of lemon to stay hydrated on cold days.

2) Use a straw when drinking. This can help you naturally drink more as you take bigger sips without realizing it.

3) Experiment with different flavor infusions. Take a page from the spa or that wedding cocktail hour: Add slices of citrus, cucumber, or herbs like basil and mint to add appetizing aromas.

READER PHOTO SUBMISSION OF THE WEEK 🏆

Top tier tomatoes

This week’s dinner winner is Matt S., who made a simple open-face tomato and mayo sandwich. A Southern classic.

Reply with a picture of the best meal you made this week for a chance to be featured in a future email.