Slow Cooked Beef Lasagne with 3 cheese Bechamel
Now this will probably be the most extra, but most delicious lasagne you will ever try!
This is one of those dishes you make on special occasions, or when you’re up for some slow cooking on the weekend.
It is truly something special, the beef is cooked until it falls apart, and then layered with lasagne sheets and that 3 cheese bechamel… Yep you read that right - 3 cheeses! Mozzrella, parmesan and brie - do I need to say anymore?!
This is a must try, and will work well with any slow cooking beef you can get - brisket, chuck or gravy!
Prep Time: 20min
Cooking Time: 4 hrs
Serves: 6-8
Ingredients:
1.5-2kg slow cooking beef (brisket, chuck or gravy)
Flour, salt & pepper for dusting
1 tBS Olive oil
1 brown onion, chopped fine
4 garlic cloves, crushed
Italian herbs
1.5 cups dry red wine
1.5 cups beef stock
2 x 700ml passata
1 TBS tomato paste
1 TBS brown sugar
1-2 sprigs rosemary
4 bay leaves
3 Cheese Bechamel:
60g butter
1/4 cup flour
3 cups full cream milk
1 cup finely grated parmesan
2-3 handfuls mozzarella
100g brie (rind removed)
Salt & pepper to taste
Lasagne:
100g mozzarella
Fresh lasagne sheets - around 6-8
Lasagne dish - I use 32cm x 25cm
Method:
Start preparing the brisket 4 hours before serving time
Remove all fat from the meat, leave a little but remove most and cut into smaller chunks
Dust on all sides with flour, salt & pepper
Heat the olive oil in the pot you are going to slow cook in over a high heat. Fry the beef in batches until browned on all sides. Set aside
Add a little bit more oil and add in the onion, garlic and Italian herbs - fry for about 5 mins until softened.
Add in the liquids - beef stock, red wine & passata
Add the tomato paste, brown sugar, bay leaves, rosemary, salt & pepper to taste.
Bring to a boil and return the meat to the pan. Reduce the heat to low and cook for 3 hours covered
Once cooked, shred the meat and then return to the sauce and set aside.
3 Cheese Bechamel:
When there is about 30 mins left until the brisket is finished, start the cheese sauce.
Melt butter in a saucepan over a medium heat
Add flour and whisk until a paste forms
Slowly whisk in the milk, stirring for about 8-10 mins until it thickens
Add in the cheeses and stir until it is melted and thickened.
Add salt & pepper to taste
Assembling:
Preheat oven to 200c
Spray the base of your dish with oil
Lay lasagne sheets on the base
Spread about 1/3 of the meat onto the sheet
Spread about 1/3 of the cheese sauce over the meat and top with another lasagne sheet
Continue until the dish is full leaving room for 1 more layer.
Cover with a lasagne sheet, then the remaining cheese sauce and cover in shredded mozzarella.
Bake for 25-30 mins until golden. Let it sit for 30 mins before serving - not completely necessary but it will allow the lasagne to settle so it won’t be a sloppy mess!
Serve and enjoy!
