Braised beef with Comté macaroni

1. 1

   To make the beef, heat a large casserole dish over high heat, add the olive oil and brown off the beef all over. Once browned, remove from the pan and set aside.

2. 2

   Add the onion, carrot, garlic, and celery to the pan and fry until well browned. Add the tomato purée and red wine, then reduce by half.

3. 3

   Add the beef back to the pan along with the herbs and star anise, and pour in enough stock to almost cover. Cook slowly for around 2 hours or until the meat is very tender.

   120 min

4. 4

   Remove the meat from the casserole. Continue to cook the sauce to reduce and then strain. Pull the meat apart into a gratin dish and spoon over the reduced stock. Set aside.

5. 5

   To make the cheese macaroni, preheat the oven to 200°C/180°C Fan. Melt the butter in a large saucepan, whisk in the flour, and then whisk in the warm milk. Cook for a few minutes before adding the Comté cheese. Season with salt, pepper, and nutmeg, then stir in the cooked pasta.

   200°C

6. 6

   Spoon the pasta mixture over the beef in the gratin dish. Sprinkle over the Parmesan and breadcrumbs, then bake for 25-30 minutes until golden and bubbling.

   30 min

   200°C

1 serving ≈ 400 g

Nutrition values are estimates. - means data is unavailable.