Braised Beef Cannelloni with Creamy Mushroom Sauce

Serves 8
Time 1.5 hrs plus 2 hours cooking beef the day before


Braised Beef
750g beef blade
1 brown onion, chopped
2 bay leaves
A few sprigs of thyme
3 cloves garlic, chopped
1 stick celery, chopped
1 cup white wine
1 cup beef stock or water

Cooked beef, chopped finely
½ bunch parsley, chopped
½ bunch basil, chopped
1 large bunch chives, chopped
¼ cup parmesan, grated
200g mozzarella, grated
2 eggs
Salt & pepper
½ cup cooking liquid or stock
2 packets instant cannelloni

Mushroom Cream Sauce
2 tbsp butter
½ brown onion, finely diced
2 cloves garlic, finely chopped
2 cups button mushrooms, sliced
Salt and pepper
2 tbsp plain flour (same amount as butter)
1 ½ cups cooking liquid – Saved from cooking the beef (or 2 cups of stock)
150ml cream


Braised Beef
Tip: this can be done one day in advance.

Season the beef with salt and pepper and seal in a large, hot pan until browned on both sides. Once browned, add the garlic, onion, thyme, celery and bay leaves. Sweat down and add the white wine and stock, cover and bring to the boil. Bring it down to a simmer and let cook, covered, for about two hours until the meat is very tender.

Allow it to cool down in the liquid to ensure that it stays moist, then take out the beef but reserve the liquid for the sauce. Finely chop the beef.

Sweat onion, garlic and mushrooms in a hot saucepan with butter. Season and then add flour and whisk it through. Gradually add 1 ½ cups of the cooking liquid or stock and stir. Add cream to thicken the sauce, and stir well.


Mix herbs, parmesan, mozzarella, eggs and salt and pepper with beef, adding the remaining cooking liquid or stock to moisten up the mixture if necessary. Stuff meat into the cannelloni tubes and lay them flat in a rectangular baking dish.

Pour mushroom sauce over the cannelloni, top with a little mozzarella, and bake at 180°C for 45 mins – 1 hour until golden.

Serve with parsley & cheese