Comforting Italian

Beef cheek lasagne

Name: Beef cheek lasagne recipe
Yield: 6
Cuisine: /italian
Ingredients: 6 beef cheeks (1.8kg); 1 cup (150g) plain flour, seasoned; 1/4 cup (60ml) extra virgin olive oil; 2 onions, finely chopped; 2 celery stalks, finely chopped; 4 garlic cloves, thinly sliced; 2 rosemary sprigs; 1/3 cup (95g) tomato paste; 1 cup (250ml) red wine; 2 x 400g cans whole peeled tomatoes; 2 cups (500ml) beef stock; 2 tbs red wine vinegar; 6 fresh lasagne sheets; 2 cups (480g) fresh ricotta; 800ml milk; 1 onion, quartered; 1 parmesan rind; 50g unsalted butter; 1/3 cup (50g) plain flour; 1/4 tsp finely grated nutmeg; 1 1/4 cups (125g) grated mozzarella; 1 1/4 cups (140g) grated aged cheddar

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by Colin Fassnidge

Chef and My Kitchen Rules judge

Jul 12, 2021

Colin Fassnidge is up to his usual cheek, with a recipe for a luscious lasagne layered in for good measure. You'll need to start this recipe at least 4 hours ahead.

6 beef cheeks (1.8kg)
1 cup (150g) plain flour, seasoned
1/4 cup (60ml) extra virgin olive oil
2 onions, finely chopped
2 celery stalks, finely chopped
4 garlic cloves, thinly sliced
2 rosemary sprigs
1/3 cup (95g) tomato paste
1 cup (250ml) red wine
2 x 400g cans whole peeled tomatoes
2 cups (500ml) beef stock
2 tbs red wine vinegar
6 fresh lasagne sheets
2 cups (480g) fresh ricotta

Bechamel

800ml milk
1 onion, quartered
1 parmesan rind
50g unsalted butter
1/3 cup (50g) plain flour
1/4 tsp finely grated nutmeg
1 1/4 cups (125g) grated mozzarella
1 1/4 cups (140g) grated aged cheddar

Method

1.

Preheat oven to 160°C/140°C fan-forced. Toss beef cheeks in flour, shaking off excess. Heat half the oil in a large heavy-based saucepan over medium-high heat. Add beef, in batches, and cook for 6-8 minutes, turning halfway, until browned. Remove and set aside.
2.

Wipe pan clean and heat remaining oil over medium-high heat. Add onion, celery, garlic and rosemary, and cook for 4-5 minutes until softened. Add tomato paste and cook for 2 minutes or until caramelised. Add red wine, and cook for 30 seconds to reduce slightly. Add tomatoes, stock and vinegar, and return beef cheeks to the pan. Bring to just below the boil, cover with a lid and bake for 3 hours. Remove the lid and cook for 45-60 minutes until reduced slightly.
3.

Remove beef and when cool enough to handle, roughly shred. Place sauce over medium heat and simmer for 12-15 minutes, until reduced by a quarter. Return beef to the sauce and stir to combine. Set aside.
4.

Increase oven to 200°C/180°C fan-forced. For the bechamel, place milk, onion and parmesan rind in a small saucepan over medium-high heat and bring to just below the boil. Strain and keep warm. Melt butter in a separate saucepan over medium heat. Add flour and cook, stirring, for 2 minutes. Gradually add milk, whisking, and cook, stirring, for 3-4 minutes until thickened. Add nutmeg, 1 cup mozzarella and 1 cup cheddar and whisk to combine. Season to taste.
5.

Spoon one third beef mixture into a 3L capacity baking dish. Top with 2 lasagne sheets. Spoon over half the ricotta. Top with another third of the beef mixture, and top with 2 lasagne sheets followed by the remaining ricotta. Add remaining beef mixture and top with remaining lasagne sheets. Pour over bechamel and sprinkle with remaining 1/4 cup each of mozzarella and cheddar. Bake for 30 minutes, then reduce oven to 160°C/140°C fan-forced and cook for a further 1 hour to 1 hour 15 minutes, until golden brown. Set aside for 15 minutes, then serve.