Making Lasagna with Thor's hammer Beef
🎥eatlikeanadult I IG
🎥eatlikeanadult I IG
Smoked Beef Shin Ragu
700g smoked beef shin
800g tinned tomatoes
250g passata
250g beef stock
185g tomato Paste
2 medium carrots
3 stalk celery
1 large onion
3/4 bottle Chianti red wine
Extra Virgin Olive Oil
Salt
Corn Starch (Optional)
Rosemary
Bechamel Sauce
1l milk
100g unsalted Butter
100g plain flour
Salt
Fresh Nutmeg
White Pepper
Lasagne Sheets
300g 00 flour
3 eggs
1 yolk
500g 00 flour
5 eggs
700g smoked beef shin
800g tinned tomatoes
250g passata
250g beef stock
185g tomato Paste
2 medium carrots
3 stalk celery
1 large onion
3/4 bottle Chianti red wine
Extra Virgin Olive Oil
Salt
Corn Starch (Optional)
Rosemary
Bechamel Sauce
1l milk
100g unsalted Butter
100g plain flour
Salt
Fresh Nutmeg
White Pepper
Lasagne Sheets
300g 00 flour
3 eggs
1 yolk
500g 00 flour
5 eggs
Preparation
Cut away any excess fat and sinew from the beef, tying up the joint with butcher's twine so it holds its shape.
Render down the fat you just cut off and brush that tallow on to the joint.
Follow that up with a good covering of the rub you're using. I do all this in a baking tray which I'll also smoke the joint in.
Smoke at 225°F (107°C) until it hits 170°F (76°C) internal. This will take around 4 to 5 hours.
Pour the beef stock into the baking tray and cover the whole thing with foil.
Continue to cook in the smoker/grill or transfer to the oven at the same temperature until it hits 205°F (96 °C).
Open up the foil to allow the steam to escape then loosely close and allow to rest for 1 hour.
Cut away any excess fat and sinew from the beef, tying up the joint with butcher's twine so it holds its shape.
Render down the fat you just cut off and brush that tallow on to the joint.
Follow that up with a good covering of the rub you're using. I do all this in a baking tray which I'll also smoke the joint in.
Smoke at 225°F (107°C) until it hits 170°F (76°C) internal. This will take around 4 to 5 hours.
Pour the beef stock into the baking tray and cover the whole thing with foil.
Continue to cook in the smoker/grill or transfer to the oven at the same temperature until it hits 205°F (96 °C).
Open up the foil to allow the steam to escape then loosely close and allow to rest for 1 hour.
Chop or mince your vegetables for the sofrito and put to one side.
Bring a heavy bottom pan to a medium heat and cover the base with olive oil.
Add the sofrito and cook until most of the moisture is sweated off.
Add in the tomato paste and cook until it starts to stick to the bottom of the pan a little.
Go in with the red wine and reduce down by half and add in the meat, crushed tomatoes, passata, beef stock, and a boquet garni of all the fresh herbs.
Cook until it's reduced to a thickness you want for the lasagna.
Personally I like it to be very thick to avoid a watery lasagne.
Assembly
Lasagne Sheets
4 layers
Make sure there's no pasta sheet showing at the top that would otherwise dry up when cooking.
165°C for 40 minutes to allow the pasta to absorb the ragu and bechamel. First 20 mins is covered with tin foil.
Cover with a cloth and let it rest for up to 10 minutes.
Bring a heavy bottom pan to a medium heat and cover the base with olive oil.
Add the sofrito and cook until most of the moisture is sweated off.
Add in the tomato paste and cook until it starts to stick to the bottom of the pan a little.
Go in with the red wine and reduce down by half and add in the meat, crushed tomatoes, passata, beef stock, and a boquet garni of all the fresh herbs.
Cook until it's reduced to a thickness you want for the lasagna.
Personally I like it to be very thick to avoid a watery lasagne.
Assembly
Lasagne Sheets
4 layers
Make sure there's no pasta sheet showing at the top that would otherwise dry up when cooking.
165°C for 40 minutes to allow the pasta to absorb the ragu and bechamel. First 20 mins is covered with tin foil.
Cover with a cloth and let it rest for up to 10 minutes.
• • •
Missing some Tweet in this thread? You can try to
force a refresh
