Just a little bit more…
Is what you will repeatedly say to yourself after your first bite of this beef brisket lasagne. I guess I won’t deny the fact that I did just that as I scooped yet another spoonful of lasagne onto my empty plate. This lasagne uses tender shredded beef brisket that was braised in red wine, beef stock and tomato puree for 4 hours and a white sauce made from milk, butter, and melted parmesan cheese.
Beef Brisket Lasagne
- 3lb beef brisket, trimmed (can leave a little bit of fat on), and cut into 4 pieces
- salt and pepper
- all purpose flour, for dusting
- 2 tbsp of olive oil
- 1 brown onion, chopped
- 3 garlic cloves, crushed
- 2 cups of dry red wine
- 1 10.5oz can of beef stock
- 1 28-oz tomato puree (I use Muir Glen’s canned tomato puree)
- 3 sprigs of rosemary
- 4 bay leaves
- 1 tbsp of brown sugar
- 12 lasagne sheets (the kind that needs to be boiled)
- 1/2 cup shredded mozzarella cheese
- 1/2 stick of butter (60g)
- 1/4 cup all purpose flour
- 3 cups of 2% or whole milk
- 1 cup of grated parmesan cheese
- Preheat oven to 300F. Heat 1 tbsp of oil in a large dutch oven over high heat. Sprinkle beef pieces with salt and pepper and dust with flour. Add beef to pot (fat side down first) and cook for about 3 minutes on each side until browned. Remove beef and set aside.
- Add onions and garlic and cook for 5 minutes.
- Return beef to pot and add wine, beef stock, tomato puree, rosemary, bay leaves, sugar, salt and pepper. Cover with lid and roast for 4 hours in the oven. When beef is done, shred beef with a fork in pot then mix shredded beef with sauce in pot. Set aside.
- Bring a pot of water to a boil over high heat. Add lasagne sheets and cook based on package instructions. Drain and rinse with cold water to avoid sticking.
- Preheat over to 400F.
- To make the cheese sauce, melt the butter and add flour for 1 minute while whisking. Once paste forms, gradually add in milk and let it thicken. Add parmesan, salt and pepper to combine and set aside.
- Place 4 sheets on the bottom of a 2.8/3 Liter shallow baking dish. Spread half of the brisket over the sheets. Add 1/3 of the sauce over the beef, then add another layer of lasagne sheets. Repeat this one more time then top with remaining cheese sauce.
- Bake, uncovered, for 30 minutes. Remove from oven and devour.