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Slow Cooked Beef Brisket Lasagne Recipe By Donna Hay
Ingredients
- Ingredients:
- For the brisket
- – 2 tbsp extra virgin olive oil
- – 1.5kg beef brisket, trimmed and cut into 4 pieces+
- – 1 onion, finely chopped
- – 3 cloves garlic, thinly sliced
- – 1 cup (250ml) red wine
- – 2 cups (500ml) beef stock
- – 2 cups (500ml) water
- – 3 cups (750ml) tomato puree (passata)
- – 6 bay leaves
- – sea salt and cracked black pepper
- For the lasagne
- – 3½ cups (350g) grated mozzarella
- – 1¼ cups (100g) finely grated parmesan
- – 4 cups (960g) fresh ricotta
- – ¾ cup (180ml) milk
- – 450g fresh lasagne sheets
- – 1 x quantity slow-cooked beef brisket, heated through
- – 2 tbsp extra virgin olive oil
- – baby basil leaves, to serve
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