Beef cannelloni rolls
The beef filling is absolutely delicious but its a long cooking process, so these ingredients will make enough beef filling to freeze at least half the filling so that when you cook it a second (and even maybe a third) time, you won’t need to repeat that process. The lasagne sheet and other quantities listed below are enough for 4.
- 375g fresh lasagna sheets
- 2kg beef chuck or similar
- 120g onion, chopped
- 20g garlic, chopped
- 1 tbsp mustard seeds, ground
- 1 tbsp cinnamon, ground
- ½ tbsp cardamom
- 1 cup dry red wine (cabernet sauvignon,
merlot, GSM, pinot noir)
- 80ml Char Siu sauce
- 1 tbsp Harissa paste (optional)
- 4 bay leaves
- 2–3 cups beef stock
- 25g parsley, chopped
- 50g butter
- 1 tbsp brown sugar
- 1 tbsp lemon juice (some zest is nice too!)
- Plenty “Heart Smart” Safflower Oil
- Salt & pepper to taste
Garlic cream sauce
- 2 tbsp butter
- 20g garlic, finely grated
- 5g marjoram, freshly picked
- ¼ cup dry white wine
- 300ml cream
- 2 tbsp parmesan, finely grated
- 1 tsp sea salt (or to taste)
- 1 tsp black pepper, ground (or to taste)
- 1 egg
- 2 tbsp milk
- 2 tbsp toasted hazelnuts, roughly chopped
- 4 tbsp parmesan, finely grated
- Plenty Truffle Oil
- Preheat oven to 130° In a heavy based Dutch oven or stock pot, heat two tablespoons of Plenty Heart Smart Safflower Oil and sear beef on all sides over a medium heat. Remove and set aside.
- Still on medium heat, sauté onion, garlic, mustard seeds, cinnamon, and cardamom until fragrant.
- Add wine and allow to simmer until it’s reduced by half. Add char siu sauce, harissa paste, bay leaves, and beef stock – simmer. Add beef back into the pot. Cover and slow cook for four hours on 130°C, turning beef at least twice to make sure all sides stay moist.
- Once cooked and beef is tender enough to shred apart with forks, remove, cover, and refrigerate. Simmer the remaining liquid left in the pot until it’s reduced by about a third. Add butter, sugar, lemon and season with salt and pepper to taste. Dissolve all ingredients well and remove from heat. Once cool, strain sauce, add parsley, mix, and set aside.
- In a saucepan over a medium heat, prepare the garlic cream sauce. Add butter and garlic, allow butter to foam and the garlic and butter to caramelise. Add marjoram and sauté until aromatic. Add wine and simmer until it reduces by about a third to a half. Add cream, parmesan, salt and pepper. Allow to simmer for about five minutes so the herb infuses into the cream.
- Preheat oven to 180° Mix egg wash by whisking milk and egg in a bowl, then set aside. Shred beef and mix in some of the sauce so that it makes the perfect consistency to stuff cannelloni. Roll out each lasagne sheet and cut in half to make 16 cannelloni. Make a sausage shape amount of beef, rolling it in your hands. Lay it along the short side of the pasta, leaving an edge, then roll into a tube shape. Using a pastry brush, brush egg wash along the edge of the pasta that’s still exposed and finish the roll, gently pressing on the egg wash end. Repeat 16 times and lay into a non-stick or greased, high sided baking tray. Layer the cannelloni if you need to.
- Pour garlic cream sauce all over the cannelloni, cover and cook for 20 – 30 minutes or until pasta is just cooked. Remove cover, sprinkle two tablespoons of grated parmesan and cook for a further five minutes until the top of the dish is golden.
- Serve with hazelnuts, parmesan, and a drizzle of Plenty Truffle Oil.