Ultimate Supper Club: Boozy Beef Brisket Lasagne

Ultimate Supper Club: Boozy Beef Brisket Lasagne

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Chef: Kelly Stretton Make a boozy beef brisket lasagne that will elevate your dinner parties with Chef Kelly Stretton. Chef Kelly recommends serving with dressed leaf and garlic bread. About Chef Kelly Stretton: Chef Kelly was classically trained at the Leith’s School of Food and Wine in London. Since qualifying as a chef, she has worked in the private sector in the South of France making the most of local markets and the artisanal way of cooking, slowing it down and appreciating the food and how its prepared. She successfully run a Pop Up Restaurant: Farm to City Kitchen, based in Manchester’s most luxurious co-working space, TheBeehive Lofts. Creating daily changing menus which provided one dish, two different ways, one for the carnivores and one for herbivores. She now takes both flavour and nutrient content as paramount to inspire her in the kitchen, creating recipes with performance and wellbeing in mind, delving into dietary requirements and alternatives to create recipes and menu plans that both nourish our minds and bodies to enable us to perform at our best, everyday, whilst tasting absolutely delicious.

Boozy Beef Brisket Lasagne

Ingredients

  • 1kg beef brisket (cut into 2 inch chunks)
  • 1 bottle of red wine
  • 1 litre of beef stock
  • 2 white onions
  • 4 cloves of garlic, crushed
  • 2 tbsp of oregano
  • 2 tbsp basil
  • 2 red chillies
  • 40g flour
  • 40g butter
  • 600ml milk
  • 100g smoked applewood, grated
  • 200g mature chedar cheese, grated
  • Pasta sheets

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