Beef brisket lasagne recipe
Hosting this Christmas? Impress you guests with this showstopping lasagne. Make a slow-cooked beef brisket ragu and layer it between lasagne sheets with cheese sauce - wow! See method
- 2 tbsp olive oil
- 800g beef brisket
- 1 large onion, finely chopped
- 1 medium carrot, finely chopped
- 2 stalks celery, finely chopped
- 3 garlic cloves, chopped
- 1 tsp dried oregano
- 2 sprigs fresh thyme
- 2 bay leaves
- 1 red wine stock pot, made up to 400ml, or 400ml dry red wine
- 2 x 400g tins chopped tomatoes
- 2 tbsp flat-leaf parsley, chopped
- 250g pack fresh lasagne sheets
For the cheese sauce
- 50g unsalted butter
- 50g plain flour
- 600ml whole milk
- pinch of ground nutmeg
- 200g mature cheddar, grated
- 50g Parmesan, grated
- fresh thyme leaves
If you don't have chopped tomatoes, chop up a tin of plum tomatoes instead
Each serving contains
of the reference intake
- Heat the oil in a lidded heavy-bottomed pan such as a cast iron pot. Season the brisket with salt and black pepper and brown over a high heat on all sides. Lift the meat out of the pan and set aside on a plate.
- Reduce the heat to medium and add the onion, carrot and celery. Cook for 4-5 mins until beginning to soften. Add the garlic, dried oregano, fresh thyme and bay leaves, then pour in the stock or wine. Stir well, scraping the bottom of the pan. Season with salt and black pepper.
- Add the tinned tomatoes, stir and return the beef joint to the pan. The liquid should almost cover the beef. Bring to a low simmer, cover and cook on the hob for 3-4 hrs, turning the beef every hour, until falling apart when pressed.
- Meanwhile, make the cheese sauce. Melt the butter in a small saucepan and add the flour. Cook for 2-3 mins until golden, then slowly add the milk, stirring, until you have a smooth sauce. Season with salt, black pepper and nutmeg. Bring to a simmer and cook until beginning to thicken. Reduce the heat and add the grated cheddar and about half the parmesan. Cook until the cheese has melted, then remove from the heat and allow to cool.
- When the beef is cooked, carefully lift it out of the sauce on to a board, remove the string, halve across the grain of the meat and shred using 2 forks. Remove the thyme sprigs and bay leaves from the ragu, return the beef to the pan and stir well.
- Preheat the oven to gas 6, 200°C, fan 180°C. Spread a little of the ragu over the base of a deep 26cm x 32cm baking dish. Lay 2-3 sheets of lasagne on top, then top with about half of the ragu and a thin layer of cheese sauce. Repeat with more pasta, ragu and sauce.
- Finish with the final 2-3 sheets of pasta and the rest of the cheese sauce. Sprinkle over the rest of the parmesan and scatter with thyme leaves. Bake for 40 mins, or until bubbling and golden brown. Leave to rest for 10 mins to firm up before serving.
Tip: This lasagne is a labour of love, but to reduce the hands-on time you can cook the ragu in a slow cooker. After browning the beef, put it in the slow cooker along with the rest of the ragu ingredients and cook on low for 8-10 hrs or overnight, then continue with the recipe as written. The lasagne can also be fully assembled, then frozen; simply defrost for 3hrs at room temperature and cook as stated.
See more Recipes to feed a crowd
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.