adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Braised beef with semolina gnocchi
Braised beef with semolina gnocchi
0 Likes
Prep Time:
30 minutes
Cook Time:
195 minutes
Total Time:
225 minutes
Create homemade semolina gnocchi for a delicious and satisfying Italian meal the whole family will enjoy.
Ingredients:
  • 100ml olive oil
  • 2 onions, finely chopped
  • 3 small carrots, finely chopped
  • 2 stalks celery, finely chopped
  • 25g butter
  • 2kg beef oyster blade steak or beef chuck steak, cut into 6cm pieces
  • 40.00 ml plain flour
  • 250ml (1 cup) red wine
  • 700g btl Mutti Tomato Passata
  • 62.50 ml sage leaves
  • 62.50 ml fresh thyme sprigs
  • 500g cherry truss tomatoes
  • 200g grated parmesan
  • 750ml (3 cups) milk
  • 2 cloves garlic, bruised
  • 225g fine semolina
  • 100g butter, melted
Instructions:
  • 1. Preheat your oven to 160C. 2. In a casserole, heat 1 tablespoon oil over medium heat. Add onions, carrots, and celery. Cook for 5 minutes until softened. Remove and set aside. 3. Pat the meat dry with a paper towel. In the same casserole, heat 2 tablespoons oil and butter over high heat. 4. Sear the meat in 2 batches for about 7 minutes until browned on all sides. Remove from casserole. 5. Add flour to the casserole, then stir in wine until smooth. Return the meat and vegetables to the casserole. 6. Bring to a boil, cover with a lid, then transfer to the preheated oven. 7. Braise for 2 1/2 hours until the meat is tender.
  • In a bowl, combine eggs with three-quarters of the parmesan. In a saucepan, heat milk and garlic until almost boiling. Remove garlic. Stir in semolina until thickened. Add egg mixture and half of the butter. Season with salt and pepper. Pour mixture into a lined slice pan, level with a spoon, and refrigerate until firm, about 2 hours.
  • Take out the meat from the oven, then raise the temperature to 200C fan-forced. Line a large oven tray with baking paper. Transfer gnocchi to a chopping board. Cut into 8 squares, then halve each square to create triangles. Arrange triangles on the tray, brush with the leftover melted butter, sprinkle with the remaining parmesan, and bake for 15 minutes or until golden.
  • Heat 1 1/2 tablespoons of oil in a large frying pan over medium heat. Cook herbs for 1 minute until crisp, then remove with a slotted spoon. Add tomatoes to the pan and cook for 5 minutes until skins burst. Snip into clusters, return herbs to the pan, and gently toss to combine.
  • To serve, distribute the gnocchi among bowls, spoon the beef over them, and top with the tomato mixture.

Similar Recipes