Recipe Braised beef with semolina gnocchi : Hearty Dishes and Tasty

Recipe Braised beef with semolina gnocchi : Delicious Food and Enjoy a Night Under the Stars – One dish that is suitable for breakfast is a casserole. This potato casserole is easy, delicious, and can provide the nutrients your body needs to be more energized throughout the day. Its unique taste and large portion will certainly add to the delicacy of this one menu. For those of you who are curious about the menu of this unique casserole, let’s see what!. This Recipe Braised beef with semolina gnocchi has been designed to be as simple and easy as possible to put into practice. With 0:30 prep, 6 serving, Capable cooks level.

Make semolina gnocchi from scratch for a hearty Italian hit that the family will love.

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
  • 2 tablespoons plain flour
  • 250ml (1 cup) red wine
  • 700ml bottle passata
  • 1/4 cup sage leaves
  • 1/4 cup fresh thyme sprigs
  • 500g cherry truss tomatoes

Method

  • Step 1
    Preheat oven to 160C. To braise beef, heat 1 tablespoon oil in a casserole over medium heat. Add onions, carrots and celery, and cook, stirring, for 5 minutes or until softened. Remove from casserole. Pat meat dry with paper towel. Heat 2 tablespoons oil and butter in casserole over high heat. Cook meat, in 2 batches, turning, for 7 minutes or until brown on all sides. Remove from casserole. Add flour to casserole, then stir in wine until smooth. Add passata with meat and vegetables. Bring to the boil, cover with a lid, then transfer to oven and cook for 2 1/2 hours or until tender.
  • Step 2
    Meanwhile, to make gnocchi, whisk eggs with three-quarters of the parmesan and set aside. Place milk and garlic in a heavy-based saucepan and bring almost to the boil over medium heat. Discard garlic. Reduce heat to low–medium. Whisking continuously, pour in semolina, then whisk until mixture begins to thicken. Using a wooden spoon, stir for a further 3 minutes or until mixture is very thick. Stir in egg mixture and half the butter, then season with 1 1/2 teaspoons salt and freshly ground black pepper. Line slice pan with plastic wrap, then pour in gnocchi mixture. Level with the back of a spoon and refrigerate for 2 hours or until firm.
  • Step 3
    Remove meat from oven and increase temperature to 200C fan-forced. Line a large oven tray with baking paper. Turn gnocchi out onto a chopping board. Cut into 8 squares, then cut each square in half to form triangles. Place triangles on tray, brush with remaining melted butter and scatter with remaining parmesan. Bake for 15 minutes or until golden.
  • Step 4
    Meanwhile, heat remaining 1 1/2 tablespoons oil in a large frying pan over medium heat. Add herbs and cook for 1 minute or until crisp. Remove with a slotted spoon. Add tomatoes to pan and cook, tossing, for 5 minutes or until skins burst. Snip into clusters, return herbs to pan and toss gently to combine.
  • Step 5
    Divide gnocchi among bowls, spoon over beef and top with tomato mixture to serve.

Braised beef with semolina gnocchi

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