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.
Appetizing Australia Beef Cheek Lasagne
If you love exploring new dishes, this beef cheek lasagne is for you. You'll be amazed with the goodness of this lasagna dish.
Ingredients
20 ml cooking oil
30 grams onion - chopped
10 grams garlic - chopped
150 grams ground beef (minced beef) - cheek
8 grams oregano
5 grams thyme
50 grams red wine
100 grams ketchup (tomato sauce Australia and UK)- 250 grams veal jus
5 grams butter
5 grams flour
100 ml milk
20 grams parmesan cheese
20 grams mozzarella cheese
2 grams nutmeg
1 dash salt
80 ml chicken stock (chicken broth or chicken bouillon) - to blanch carrot and mushroom- 50 grams butter
- 20 grams baby carrots - trimmed
5 grams olive oil- 8 grams onion - chopped
- 8 grams blue foot mushroom
- 10 grams chanterelle mushroom
- 8 grams morel mushroom
- 3 grams oregano
- 1 dash salt
1 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
How did this recipe turn out for you?We’re eager to hear your thoughts!
