Slow-cooked beef lasagne
2kg beef brisket, trimmed and cut into 4 pieces sea salt and cracked black pepper plain (all-purpose) flour, for dusting 2 tablespoons extra virgin olive oil
1 brown onion, chopped
3 cloves garlic, crushed
1½ cups (375ml) dry red wine
1½ cups (375ml) beef stock
4 cups (1 litre) tomato purée (tomato passata) 3 sprigs rosemary
4 bay leaves
1 tablespoon brown (light brown) sugar
6 fresh lasagne sheets
1 cup (100g) grated mozzarella cheese sauce 60g unsalted butter, chopped
¼ cup (35g) plain (all-purpose) flour
3 cups (750ml) milk
1 cup (80g) finely grated parmesan
100g taleggio cheese, rind removed and chopped
Preheat oven to 180°C (350°F). Sprinkle the beef with salt and pepper and dust with flour. Heat 1 tablespoon of the oil in a large, heavy-based saucepan over high heat. Add the beef and cook for 3 minutes each side or until browned. Remove from pan and set aside. Heat the remaining oil in the pan. Add the onion and garlic and cook for 5 minutes or until softened. Return the beef to the pan with the wine, stock, tomato purée, rosemary, bay leaves, sugar, salt and pepper. Cover with a tight-fitting lid and cook for 3–3½ hours or until tender. Remove the beef from the cooking liquid and use 2 forks to shred. Discard any fat. Remove the rosemary and bay leaves and discard. Return the beef to the pan and mix with the cooking liquid. Set aside.
To make the cheese sauce, melt the butter in a small saucepan over medium heat. Add the flour and cook, stirring, for 1 minute or until a smooth paste forms. Gradually whisk in the milk and cook, stirring, for
4–6 minutes or until thickened. Add the parmesan, taleggio, salt and pepper and stir to combine. Set aside to cool to room temperature.
Preheat oven to 200°C (400°F). Place 2 lasagne sheets in the base of a lightly greased 28cm x 40cm (4-litre capacity) ovenproof dish. Spread a third of the beef mixture over the sheets and spoon over a third of the cheese sauce. Repeat with remaining ingredients, finishing with cheese sauce. Sprinkle with the mozzarella, place on a baking tray and bake for 25–30 minutes or until golden and cooked through. SERVES 8–10.
“This dish reminds me that just when you think a recipe can’t get simple twist any better, a can prove you wrong. A great lasagne may seem impossible to improvovovovove on, but my team are always looking for new ways to impress and delight our readers. deliciououououououououous Filled with brisket, this lasagne is so difficult to stop eating – just ask my boys (they love it!).”