Braised Beef Open Lasagna

These individual Mini Lasagnas are easy to make and super satisfying. Use leftovers from your Braised Beef to whip up this dish, to serve it either as an appetizer or a treat meal on a weekend.

‍Recipe Card

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‍Method of Preparation

• Fry carrots, leeks, celery, onions, rosemary, and thyme in a pot.
• Add tomato paste to the above mix and fry.
• Add red wine and reduce by half.
• Top the pot up with beef stock and simmer.
• Season the strip loin and sear on all sides and add to the braising liquid, for 4 hours until soft.
• For the pasta, mix flour, egg, olive oil, and a pinch of salt and work to a dough, then put in the fridge for 30 min.
• Roll the pasta out till 1 cm thick and cut out and cook, fry in olive oil and season.
• Remove meat after braising, and start pulling the beef into strips, strain the braising liquid, and reduce the sauce by half then add the pulled beef to the sauce.
• Start layering the beef in between the pasta sheets on a plate, drizzle extra sauce around and garnish with tomato, asparagus and micro herbs.

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‍Chef Sergio Freitas

In his journey of becoming a premier emerging chef at the famous Michelangelo Hotels under the guidance of the renowned celebrity chef Andrew Atkinson to becoming a new age culinary entrepreneur, Sergio Freitas developed & extended his skills both to explore, experience and push his limits over a period of over 16 years in culinary.

He loves to mix things up to create new textures &  flavours that are not widely expected to be seen or experienced on a plate in a surprisingly complementing way. 

Sergio always wanted to give back to the industry that made him what he is today, and joined ICCA Dubai as a Chef Instructor to share his knowledge with the future of the culinary industry.

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