Beef Cheek Lasagna

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SERVES FOUR
PREP TIME: 3.5 HOURS 
COOK TIME: 45 MINS

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Ingredients

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BEEF CHEEK SAUCE

800G BEEF CHEEKS (FROM BUTCHER)

2 TBSP PLAIN FLOUR FLOUR

1/3 CUP EXTRA VIRGIN OLIVE OIL

1 BROWN ONION, DICED

4 GARLIC CLOVES, MINCED

2 MEDIUM CARROTS, DICED

3 CELERY STALKS, DICED

800G DICED TOMATOES

1/4 CUP RED WINE VINEGAR

1 CUP RED WINE (250ML)

8 SPRIGS FRESH THYME, LEAVES PICKED

1 TBSP DRIED OREGANO

SALT AND PEPPER

BECHAMEL SAUCE

75G BUTTER

1/2 CUP PLAIN FLOUR

2 CUPS MILK

1 TSP NUTMEG

CRACKED PEPPER

LASAGNA

1 PACKET FRESH LASAGNA SHEETS

2 CUPS GRATED MOZZARELLA CHEESE

3 TBSP FINELY CHOPPED FRESH BASIL AND PARSLEY

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Utensils

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CAST IRON POT
GARLIC MINCER
GRATER
PEELER
SHARP KNIVES
DEEP BAKING DISH X2
MEDIUM SAUCEPAN

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Method

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1. PREHEAT OVEN TO 150 FAN FORCED. TOSS BEEF IN THE FLOUR. ADD 2 TBSP OLIVE OIL INTO CAST IRON POT OVER MEDIUM HEAT. COOK ON EACH SIDE FOR A FEW MINUTES OR UNTIL BROWNED. REMOVE FROM HEAT.
   

2. ADD ANOTHER TABLESPOON OF OLIVE OIL. ADD ONION AND GARLIC, COOKING OFF UNTIL TRANSLUCENT. ADD CELERY, CARROT, THYME, OREGANO AND 2 TBSP OF RED WINE. FINISH OFF WITH A CRACK OF SALT AND PEPPER.
   

3. COOK SCRAPING THE BASE OF THE POT UNTIL THE VEG BEGINS TO SOFTEN, 5 OR SO MINUTES. ADD THE DICED TOMATOES, RED WINE VINEGAR, STIRRING TO COMBINE. RETURN THE BEEF CHEEK TO THE POT, MAKING SURE IT IS MOSTLY COVERED (ADD SOME WATER OR STOCK IF ADDITIONAL LIQUID IS REQUIRED).
   

4. COVER WITH LID AND PLACE INTO OVEN. CHECK AT THE 1 HOUR MARK, ADDING 1 OR SO CUPS OF STOCK TO ENSURE THE MEAT DOES NOT DRY UP (IF LIQUID HAS SIGNIFICANTLY REDUCED).
   

5. AT AROUND 2.25 HOURS, REMOVE LID. TURN OVEN UP TO 200 AND PLACE BACK INTO OVEN FOR ANOTHER 35 TO 40 MINUTES. AT THIS POINT YOUR MEAT SHOULD BE SUPER TENDER AND ABLE TO BE SHREDDED.
   

6. REDUCE OVEN HEAT TO 180. REMOVE MEAT FROM SAUCE, SHRED WITH TWO FORKS BEFORE RETURNING TO THE SAUCE. STIR TO COMBINE.
   

7. IN A SAUCEPAN, MELT THE BUTTER OVER MEDIUM HEAT. ADD THE FLOUR, MIXING TOGETHER. BEGIN POURING THE MILK IN BATCHES, CONTINUOUSLY MIXING AS YOU DO. ADD THE NUTMEG AND PEPPER, STIRRING UNTIL YOU HAVE A CREAMY SPREADABLE CONSISTENCY.
   

8. PREPARE THE LASAGNA SHEETS REMOVING FROM PACKAGING. IN THE BAKING DISH, ADD SPOONFULS OF SAUCE, SPREAD THE BÉCHAMEL, LAYER THE SHEETS, SPRINKLE FRESH HERBS, PARMESAN AND REPEAT TO FORM AN ADDITIONAL LAYER.
   

9. ONCE COMPLETED ACROSS BOTH BAKING DISHES, TOP WITH FRESH HERBS, SALT & PEPPER AND THE GRATED MOZZARELLA.
   

10. BAKE IN THE OVEN FOR A FURTHER 25 MINS OR UNTIL GOLDEN AND MELTED ON TOP.
    

11. SERVE WITH A LEAFY GREEN SALAD AND HOMEMADE GARLIC BREAD, ENJOY!

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