Slow-cooked beef lasagne

donna hay - - Favourite Things Enduring Classics -

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!).”

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