BRAISED BEEF CHEEK AND BAY LASAGNE

What's better than lasagne? Three hour slow-cooked beef cheek lasagne, that's what.

INGREDIENTS

• 4 x 300g beef cheeks (order from butchers), trimmed
• 1 cup (150g) plain flour, seasoned
• 1/4 cup (60ml) olive oil
• 2 red onions, chopped
• 4 garlic cloves, crushed
• 4 thyme sprigs, leaves picked
• 1 cup (250ml) red wine
• 1/3 cup (95g) tomato paste
• 400g can Ardmona Rich & Thick Classic Tomatoes
• 1/2 tsp red wine vinegar
• 3 cups (300g) grated mozzarella
• 4 (200g) fresh lasagne sheets

Bay leaf bechamel

• 1L (4 cups) milk
• 1 onion, quartered
• 4 bay leaves
• 50g unsalted butter
• 1/3 cup (50g) plain flour

• METHOD

  • 1
    Preheat the oven to 150°C.
  • 2
    Toss beef in seasoned flour, shaking off excess. Heat half the oil in a large flameproof casserole with a lid over medium-high heat. Add beef, in batches if necessary, and cook for 2 minutes each side or until browned. Remove from casserole and set aside.
  • 3
    In the same casserole, heat remaining 11/2 tbs oil over medium-high heat. Add onion, garlic, thyme and 1 tbs wine. Cook, scraping base of casserole, for 1 minute, then reduce heat to medium and cover with a lid. Cook, stirring occasionally, for 5 minutes or until onion is soft.
  • 4
    Return beef to casserole. Increase heat to high and add tomato paste. Cook, stirring, for 3 minutes or until paste has darkened. Add tomato, vinegar and remaining 230ml wine. Bring to the boil, then transfer to oven.
  • 5
    Roast, covered, for 3 hours or until beef is very tender, then increase oven temperature to 200°C and remove lid. Roast for a further 35 minutes or until liquid has reduced slightly. Remove beef and shred using 2 forks. Place in a bowl with 1 cup (250ml) braising liquid. Cover and refrigerate until needed. (Beef can be prepared up to 3 days in advance.)
  • 6
    Meanwhile, for bechamel, place milk, onion and bay in a pan over medium-high heat and bring to just below boiling. Remove from heat and set aside for 15 minutes to infuse. Melt butter in a separate pan over medium-low heat. Add flour and cook, stirring, for 2 minutes or until thickened. Strain milk through a sieve into a jug, discarding solids. Gradually whisk into butter mixture until smooth. Reduce heat to low and cook, stirring, for 3-4 minutes or until thickened.
  • 7
    Reduce oven temperature to 180°C. Grease a 2.5L (10-cup-capacity) baking dish.
  • 8
    Spoon half the beef mixture into the prepared dish. Spread with one-third bechamel, then top with one-third mozzarella. Cover with half the pasta. Repeat layering, finishing with a layer of bechamel and mozzarella.
  • 9
    Grease a piece of baking paper and use to cover dish. Cover tightly with foil and bake for 45 minutes. Uncover and bake for a further 10 minutes or until bubbling.
  • 10
    Preheat oven grill to high. Grill lasagne for 2 minutes or until golden. Serve warm.