Wagyu Beef Cheek Ragu with Sarah Grueneberg

“Wagyu cheeks need to be slowly braised to unlock their deep beefy flavour and tender, unctuous deliciousness,” says chef Sarah Grueneberg, owner of Chicago’s Monteverde. “Classically, the cheeks would be braised in red wine but here I use a light, fresh vegetable-forward sauce as the braising medium, showing off their beauty and highlighting their rich stickiness.”

This dish also highlights one of Sarah’s favourite elements of pasta cooking. “The ‘marriage ceremony’ is when the pasta is lovingly mixed with the braise so every strand is coated and the starches in the pasta absorb some of the richness of the meat,” she says.

Head to our site for the recipe and to learn more about our Australian Wagyu.

Westholme Wagyu could only come from the vast rangelands of northern Australia. We craft contemporary Australian Wagyu for professional kitchens. Chefs love the fine, even marbling that creates deep, rounded flavours and delicate mouthfeel: the Westholme signature.

#​westholme #australianwagyu #wagyu #beefcheeks #ragu

[appsbroadhurst]

Narcissist cook.
Would be better to be less about her and more about the cooking.

Not famous enough to care about the fact she likes pasta.