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Beef Cheek Lasagne


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Ingredients

8 portion(s)

Beef Cheek Lasagne

  • 6 Beef Cheeks, about 1.8kg
  • 1 cup plain flour seasoned with salt & pepper
  • 2 brown onion, cut in half
  • 4 cloves garlic
  • 3 celery stalks, cut into pieces
  • 1 carrot, cut into pieces
  • 2 stalks fresh rosemary, leaves only
  • 40 grams olive oil, plus extra for frying beef cheeks
  • 2 cans canned diced tomatoes
  • 200 grams red wine
  • 80 grams tomato paste
  • 1 tbsp Vegetable stock paste
  • 450 grams water
  • 1 tsp sugar
  • 20 grams red wine vinegar

CHEESE SAUCE

  • 150 grams cheese, cut into chunks
  • 100 grams parmesan, cut into chunks
  • 125 grams Mozzarella Cheese, cut into chunks
  • 1000 grams Milk
  • 80 grams Butter
  • 80 grams flour
  • 1 tsp salt
  • 3 pinches black pepper, freshly ground
  • 3 pinches Nutmeg

ASSEMBLY

  • 500 grams ricotta cheese
  • 8 sheets fresh lasagne sheets
  • 6
    6h 30min
    Preparation 30min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 6 image
      Recipe is created for
      TM 6
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
    • Appliance TM 31 image
      Recipe is created for
      TM 31
  • 9
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Recipe's preparation

  1. 1. Preheat oven to 160 degrees. Toss beef cheeks in seasoned flour, covering each side and tossing off excess flour. Heat extra oil in a frying pan and brown each side. Remove and set aside in roasting/casserole dish.

    2. Add garlic to and chop 3 seconds / speed 8

    3. Add onion, celery, carrot and rosemary leaves to and chop 3 second / speed 5

    4. Add olive oil and cook 2 mins / 100degrees / speed 1

    5. Add tomato paste and cook 2 mins / 100 degrees / speed 1, MC off

    6. Add red wine and cook 2 mins / 100 degrees / speed 0.5, MC off

    7. Add canned tomatoes, stock paste, water, red wine vinegar, sugar and cook 10 minutes / 100 degrees / speed 2, MC on.

    8. Pour mixture over the beef cheeks, cover with a lid or alfoil and bake in oven for 3 hours. After 3 hours remove lid/alfoil and cook for a further 45 - 60 minutes until reduced slightly.

    9. Allow to cool slightly and shred beef cheeks in the sauce with 2 forks

    10. Meanwhile, add all cheeses to a clean and grate 5 second / speed 8. Set aside in a seperate bowl.

    11. Add back 150 grams of the grated cheese to , reserving the rest for the topping. Add the butter, milk, flour, salt, pepper and nutmeg to . Start (thicken mode) 100 degrees
    (For TM31/TM5 users 9 minutes / 90 degrees / speed 4)

    12. Increase oven to 200 degrees. Spoon 1/4 of shredded beef cheeks into bottom of lasagne dish. Top and cover with layer of fresh lasgane (my dish needs 2 sheets), spread 1/3 of ricotta over and another 1/4 of shredded beef cheeks and dizzle with some of the cheese sauce, making sure you leave at least half to pour over at the end. Top with more lasagne sheets, and repeat above process. Finish with a layer of lasagne and pour over remaining cheese sauce and scatter with reserved cheese

    13. Bake for 30 minutes, then reduce oven to 160 degrees and cook for a further 1 hour, until golden brown and bubbling. Allow to sit for at least 15 minutes before serving.
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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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