Rich Beef Brisket Ragu Lasagne
with Rocket, Pear & Almond Salad- Milk
- Gluten
- Wheat
- Eggs
- Almond
- Milk
- Soy
- May contain traces of allergens
- Peanuts
- Sesame
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pecan
- Pistachio
- Walnut
Layer upon layer packed with flavour! Our twist on the classic lasagne is full of veggies and tender beef brisket, seasoned with our Aussie spice blend and the sweet tang of Worcestershire sauce. A bechamel sauce with Parmesan ties it all together to create unforgettable mouthfuls of rich deliciousness!
Ingredients
1
carrot
½
brown onion
1 packet
slow-cooked beef brisket
1 sachet
Aussie spice blend
1 packet
passata
1 packet
chicken stock pot
1 packet
light cooking cream
(Contains: Milk;)
1 packet
Parmesan cheese
(Contains: Milk;)
1 packet
fresh lasagne sheets
(Contains: Gluten, Wheat, Eggs; May be present: Milk, Soy.)
1
pear
1 packet
rocket leaves
1 packet
flaked almonds
(Contains: Almond; May be present: Milk, Soy, Peanuts, Sesame, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)
Not included in your delivery
olive oil
¼ cup
water
20 g
butter
(Contains: Milk;)
1 tbs
plain flour
(Contains: Gluten, Wheat;)
⅓ cup
milk
(Contains: Milk;)
drizzle
vinegar (balsamic or white wine)
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Finely chop carrot and brown onion (see ingredients). • Transfer slow-cooked beef brisket including the liquid to a bowl and shred with two forks.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion and carrot, stirring, until tender, 4-5 minutes. • Add Aussie spice blend and cook until fragrant, 1 minute. • Add shredded brisket, passata, chicken stock pot and the water. Reduce heat to medium, and simmer until slightly thickened, 2-4 minutes.
• While the sauce is simmering, in a medium saucepan, melt the butter over medium heat. Add the plain flour and cook, stirring, until a thick paste forms, 1-2 minutes. • Reduce heat to medium-low, then slowly whisk in light cooking cream and the milk until smooth. Simmer, stirring constantly, until slightly thickened, 1-2 minutes. • Remove from heat. Stir in Parmesan cheese. Season to taste.
• Spoon roughly a quarter of the beef filling into a baking dish, then top with a fresh lasagne sheet. • Repeat with remaining filling and lasagne sheets. Finish with a final lasagne sheet, then pour over the white sauce. • Bake lasagne until filling is bubbling and top is golden brown, 20-25 minutes.
• Meanwhile, thinly slice pear into wedges. • In a large bowl, combine rocket leaves, pear and a drizzle of vinegar and olive oil. Season. • Sprinkle with flaked almonds.
• Divide beef brisket lasagne between plates. • Serve with rocket, pear and almond salad. Enjoy!
