Braised Beef And Macaroni Gratin Pie

This hearty slow-cooked braised beef cheek macaroni pie is comfort food for all the family.

The ingredient of Braised Beef And Macaroni Gratin Pie

• 5 juniper berries
• 12 black peppercorns
• 3 whole cloves
• 1kg beef cheeks beef blade or chuck steak excess fat trimmed cut into 10cm pieces
• 1 brown onion chopped
• 1 carrot chopped
• 1 celery stick trimmed chopped
• 3 fresh bay leaves
• 6 sprigs fresh thyme
• 1 bottle red wine such as shiraz
• 60ml 1 4 cup olive oil
• 300g dried macaroni
• 300ml pouring cream
• 150g parmesan grated plus 50g extra for topping

The Instruction of braised beef and macaroni gratin pie

• place the juniper berries peppercorns and cloves in a mortar and pound with a pestle until finely crushed transfer to a large bowl add the beef onion carrot celery bay leaves thyme and red wine stir to combine cover with plastic wrap and place in the fridge overnight to marinate
• use a slotted spoon to remove the beef from the marinade pat dry with a paper towel and season strain the marinade through a fine sieve into a large bowl and set aside reserve the vegetable mixture
• preheat oven to 160c 140c fan forced heat the oil in a large flameproof casserole dish over medium high heat cook one third of the beef turning often for 8 10 minutes oru00a0until caramelised transfer to a plate repeat with the remaining beef in 2 more batches reduce heat to low add the reserved vegetable mixture to the dish stirring for 6 minutes or until golden return the beef to the dish increase heat to high pour in the reserved marinade cook stirring occasionally until the mixture comes to the boil cover and cook in the oven for 3u00a0hours or until the beef is very tender set aside tou00a0cool slightly
• cook the macaroni in a largeu00a0saucepan ofu00a0boiling salted water foru00a08u00a0minutes or until almost al dente drain and spread onto au00a0baking tray to cool
• place the cream in a medium saucepan over medium high heat and bring to the boil whisk in the parmesan until melted pour into a heatproof bowl set aside to cool slightly
• use a slotted spoon to transfer beef to au00a0chopping board use 2 forks to coarsely shred divide between four 17cm long ovenproof dishes strain the liquid into a clean saucepan simmer over medium high heat for 10 minutes or until reduced by half pour over just enough sauce to moisten the beef
• increase the oven temperature to 200c 180c fan forced transfer macaroni to bowl with parmesan cream and stir to combine spread over the beef sprinkle withu00a0extra parmesan bake for 25 minutes oru00a0until golden and crisp

Nutritions of Braised Beef And Macaroni Gratin Pie

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