Fullblood Wagyu Beef Cheek Ragu. PREPARING THE FULLBLOOD WAGYU BEEF CHEEK RAGU. Season the Fullblood Wagyu beef cheeks with kosher salt and freshly ground black pepper. Place an oven-proof Dutch oven over medium-high heat.
Once oil is hot and shimmering, add Fullblood Wagyu Ground beef and pork.
Once meat is nice and browned, add chopped onion in the pot, and turn the heat to medium.
Remove them from the oil/pan, and place them on a tray lined with a paper towel.
You can cook Fullblood Wagyu Beef Cheek Ragu using 15 ingredients and 6 steps. Here is how you cook that.
Ingredients of Fullblood Wagyu Beef Cheek Ragu
- Prepare 2 of Double 8 Cattle Company Fullblood Wagyu Beef Cheeks (cut in 2-inch cubes).
- You need of Kosher Salt (to season).
- Prepare of Freshly Ground Black Pepper (to season).
- It's 1 TBSP of Extra Virgin Olive Oil.
- You need 2 Sprigs of Rosemary.
- It's 1 TBSP of Rosemary Leaves (finely chopped for garnish).
- You need 2 Sprigs of Sage.
- It's 1 of Small Yellow Onion (peeled and cut in chunks).
- You need 4 of Garlic Cloves (finely chopped).
- You need 2 of Carrots (peeled and medium diced).
- Prepare 2 of Celery Stalks (medium diced).
- It's 2 CUPS of Chianti.
- Prepare 1 (28 OZ) of Can of Peeled and Crushed San Marzano Cherry Tomatoes or Roasted Fresh Tomatoes (see instructions below).
- Prepare 1 TBSP of Orange Zest (finely grated).
- It's 1 Package of Penne Pasta.
Season the fried Fullblood Wagyu steaks with kosher salt. Drizzle katsu sauce on top of the steaks. Cut open the dried ancho and guajillo chiles, and remove the seeds. Place the ancho chiles, guajillo chiles, and chile de arbol in a large saute pan.
Fullblood Wagyu Beef Cheek Ragu instructions
- PREPARING THE ROASTED TOMATOES Lightly coat 2 lbs. of garden fresh tomatoes in olive oil. Season with kosher salt and freshly ground black pepper. Cook tomatoes in the oven at 500°F until tomatoes are soft and have caramelization on them. Once cooled, run the tomatoes through a food mill to catch the skins and seeds.
- PREPARING THE FULLBLOOD WAGYU BEEF CHEEK RAGU Season the Fullblood Wagyu beef cheeks with kosher salt and freshly ground black pepper. Preheat your oven to 300°F.Place an oven-proof Dutch oven over medium-high heat. Add olive oil. When the oil is hot, add the beef cheeks that have been cut into 2-inch cubes. Stir for about 5 minutes until the Fullblood Wagyu beef is well browned on all sides.Add the rosemary sprigs, sage sprigs, onion, garlic, carrots, and celery..
- Reduce heat to medium-low and sauté until vegetables are softened (this takes about 5 minutes).Add chianti, and continue to simmer until liquid has reduced by half (this takes about 15 minutes). Add the tomatoes (either canned or fresh roasted) and their juices. Cover with foil. Transfer to an oven set at 300°F, and bake for 3 hours. Remove dish from the oven.Using two forks, finely shred the meat and vegetables..
- Discard the herb stems. Season with kosher salt, freshly ground black pepper, and orange zest. Loosely cover the pan and return it to low heat in order to keep warm.
- PREPARING THE PENNE PASTA Prepare your penne pasta by bringing 5 quarts of water to a boil. Add kosher salt to taste.Add the contents of package (pasta) to the boiling water, and stir gently.Return it to a boil. Stir occasionally while cooking the pasta for around 11 minutes or until done.Remove pasta from the heat, and drain the water.
- FINAL STEPS Place noodles in a serving dish and top with the Fullblood Wagyu beef cheek ragu.Add some freshly grated parmesan cheese on top, and garnish with finely chopped rosemary leaves.Serve, and enjoy!.
Top the toasted chiles with hot water. Yakitori Fullblood Wagyu Beef Heart Skewers. Fullblood Wagyu Beef Flat Iron Steak Tartare. Perhaps one of the best cuts for a slow cook. Done right - a whole slew of delightful texture and flavours awaits.