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Home Ground Beef Recipes / Beef Mince Recipes

Appetizing Australia Beef Cheek Lasagne

Australia Beef Cheek Lasagne
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This Australia Beef Cheek Lasagne is a recent discovery of mine. I find that using beef cheek makes dishes even more flavorful than they already are. Check out how I use dit in this delicious recipe.

Australia Beef Cheek Lasagne

Appetizing Australia Beef Cheek Lasagne

Gretel ShawGretel Shaw
If you love exploring new dishes, this beef cheek lasagne is for you. You'll be amazed with the goodness of this lasagna dish.
5 from 1 vote
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Prep Time 20 mins
Cook Time 2 hrs
Total Time 2 hrs 20 mins
Course Main Course
Cuisine Australian
Servings 6 people
Calories 221 kcal

Ingredients
 
 

  • cooking oil20 ml cooking oil
  • Ripe yellow onion on a white background30 grams onion - chopped
  • garlic10 grams garlic - chopped
  • Raw meat mince150 grams ground beef (minced beef) - cheek
  • Oregano (Origanum vulgare) leaves8 grams oregano
  • thyme herb5 grams thyme
  • Red wine50 grams red wine
  • ketchup100 grams ketchup (tomato sauce Australia and UK)
  •  
    250 grams veal jus
  • fresh butter pieces5 grams butter
  • Pile of flour isolated on white background5 grams flour
  • decanter of milk100 ml milk
  • parmesan cheese20 grams parmesan cheese
  • Mozzarella cheese isolated on white background20 grams mozzarella cheese
  • Heap of ground nutmeg and whole nutmeg seeds2 grams nutmeg
  • wooden bowl of salt1 dash salt
  • bowl of fresh chicken broth80 ml chicken stock (chicken broth or chicken bouillon) - to blanch carrot and mushroom
  • fresh butter pieces50 grams butter
  •  
    20 grams baby carrots - trimmed
  • Glass bowl of olive oil isolated on white background5 grams olive oil
  • Ripe yellow onion on a white background8 grams onion - chopped
  •  
    8 grams blue foot mushroom
  •  
    10 grams chanterelle mushroom
  •  
    8 grams morel mushroom
  • Oregano (Origanum vulgare) leaves3 grams oregano
  • wooden bowl of salt1 dash salt
  • Ground black pepper pile, paths, top1 dash ground black pepper

Instructions
 

  • Heat oil in a pan and sauté onion garlic until fragrant. Add beef and herbs to the pan and fry until lightly browned. Deglazed pan with red wine, stir in Buitoni tomato coulis and cook until juice is slightly thickened.
  • Stir in veal jus and braised slowly for 1 1/2 hours.
  • For the béchamel sauce, melt butter in a pan, stir in flour and cook the roux until smooth and thick. Gradually whisk in milk and nutmeg, and simmer until béchamel thickens. Stir both kinds of cheese until smooth. Season with salt.
  • Set a pan over high heat for the garnish, add olive oil and onion, and sweat until softened. Add all mushrooms, then deglaze with 30 ml of chicken stock.
  • Reduce the heat to low; once mushrooms have absorbed the stock, season and keep warm.
  • Cut lasagna into 10 pieces, each 2 centimetres by 10 centimetres. Blanch in boiling water for 8 minutes until cooked. Arrange beef cheek mushroom and pasta in a cocotte pot. Top with béchamel and gratinate till brown.
  • Garnish with glazed baby carrot and fresh oregano. Serve hot.

Nutrition

Calories: 221kcalCarbohydrates: 10gProtein: 8gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.5gCholesterol: 43mgSodium: 374mgPotassium: 242mgFiber: 1gSugar: 5gVitamin A: 923IUVitamin C: 3mgCalcium: 126mgIron: 2mg
Have you tried this recipe?Please leave a rating and comment.
Tags: Australian
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