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Braised beef and macaroni gratin pie
Braised beef and macaroni gratin pie
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Prep Time:
360 minutes
Cook Time:
255 minutes
Total Time:
615 minutes
Succulent braised beef cheek macaroni pie - a cozy family favorite!
Ingredients:
  • 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
Instructions:
  • In a mortar and with a pestle, crush juniper berries, peppercorns, and cloves until finely ground. Transfer to a large bowl. Add beef, onion, carrot, celery, bay leaves, thyme, and red wine. Mix well. Cover with plastic wrap and refrigerate overnight to marinate.
  • Remove the beef from the marinade using a slotted spoon, pat dry with a paper towel, and season. Strain the marinade through a fine sieve into a large bowl, reserving the vegetable mixture for later use.
  • Preheat oven to 160C/140C fan forced. Heat oil in a large flameproof casserole dish over medium-high heat. Sear one-third of the beef until caramelised, about 8-10 minutes. Transfer to a plate and repeat with the remaining beef in 2 more batches. Reduce heat to low. Add the reserved vegetable mixture and cook until golden, around 6 minutes. Return beef to the dish and increase heat to high. Pour in the reserved marinade and bring to a boil. Cover and cook in the oven for 3 hours until beef is very tender. Allow to cool slightly before serving.
  • Boil macaroni in a large saucepan of salted water for 8 minutes until almost al dente. Drain and cool on a baking tray.
  • In a medium saucepan over medium-high heat, bring the cream to a boil. Whisk in the Parmesan until melted, then transfer to a heatproof bowl. Allow to cool slightly before using.
  • Transfer the beef to a chopping board using a slotted spoon. Use two forks to shred coarsely. Divide the beef into four 17cm-long ovenproof dishes. Strain the liquid into a clean saucepan and simmer over medium-high heat for 10 minutes or until reduced by half. Pour the reduced liquid over the beef, using just enough sauce to moisten it.
  • Preheat the oven to 200C/180C fan forced. Mix the macaroni with parmesan cream in a bowl until well combined. Spread the mixture over the beef, sprinkle with extra parmesan, and bake for 25 minutes or until golden and crisp.

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