Braised beef with Comté macaroni recipe
 A rich and creamy macaroni cheese, with braised beef and Comté for that extra level of luxury. 4 tbsp olive oil500g/1lb 2oz braising steak1 onion, cut into quarters1 carrot, peeled and halved 1 head garlic, cut in half2 celery sticks, chopped2 tbsp tomato purée 300ml/10fl oz Burgundy red wine 1 star anise 1 bay leaf ½ bunch fresh thyme 500ml/18fl oz beef stock, or enough just to cover 4 tbsp olive oil 500g/1lb 2oz braising steak 1 onion, cut into quarters 1 carrot, peeled and halved 1 head garlic, cut in half 2 celery sticks, chopped 2 tbsp tomato purée 300ml/10fl oz Burgundy red wine 1 star anise 1 bay leaf ½ bunch fresh thyme 500ml/18fl oz beef stock, or enough just to cover 25g/1oz unsalted butter 25g/1oz plain flour500ml/18fl oz warm milk 250g/9oz Comté, gratedfew gratings fresh nutmeg200g/7oz cooked macaroni 50g/1¾oz grated Parmesan50g/1¾oz breadcrumbs salt and freshly ground black pepper 25g/1oz unsalted butter 25g/1oz plain flour 500ml/18fl oz warm milk 250g/9oz Comté, grated few gratings fresh nutmeg 200g/7oz cooked macaroni 50g/1¾oz grated Parmesan 50g/1¾oz breadcrumbs salt and freshly ground black pepper Method To make the beef, heat a large casserole dish over high heat, add the olive oil and once hot brown off the beef. Once brown all over remove from the pan and set aside. Add the onion, carrot, garlic and celery and fry until well browned. Add the tomato purée and wine. Reduce by half and then add the beef back to the pan along with the herbs and enough stock to almost cover. Cook slowly for around 2 hours or until very tender. Remove the meat from the casserole. Continue to cook the sauce to reduce and then strain. Pull the meat apart into a gratin dish and spoon over the reduced stock. Set aside.To make the cheese macaroni, preheat the oven to 200C/180C Fan/Gas 6. Melt the butter in a large saucepan. Whisk in the flour and then whisk in the warm milk. Cook out for a few minutes before adding the Comté. Season with salt and pepper and add the nutmeg. Stir in the cooked pasta. Spoon this mixture over the top of the meat in the gratin dish. Sprinkle over the Parmesan and breadcrumbs. Bake for 25–30 minutes. To make the beef, heat a large casserole dish over high heat, add the olive oil and once hot brown off the beef. Once brown all over remove from the pan and set aside. Add the onion, carrot, garlic and celery and fry until well browned. Add the tomato purée and wine. Reduce by half and then add the beef back to the pan along with the herbs and enough stock to almost cover. Cook slowly for around 2 hours or until very tender. To make the beef, heat a large casserole dish over high heat, add the olive oil and once hot brown off the beef. Once brown all over remove from the pan and set aside. Add the onion, carrot, garlic and celery and fry until well browned. Add the tomato purée and wine. Reduce by half and then add the beef back to the pan along with the herbs and enough stock to almost cover. Cook slowly for around 2 hours or until very tender. Remove the meat from the casserole. Continue to cook the sauce to reduce and then strain. Pull the meat apart into a gratin dish and spoon over the reduced stock. Set aside. Remove the meat from the casserole. Continue to cook the sauce to reduce and then strain. Pull the meat apart into a gratin dish and spoon over the reduced stock. Set aside. To make the cheese macaroni, preheat the oven to 200C/180C Fan/Gas 6. To make the cheese macaroni, preheat the oven to 200C/180C Fan/Gas 6. Melt the butter in a large saucepan. Whisk in the flour and then whisk in the warm milk. Cook out for a few minutes before adding the Comté. Season with salt and pepper and add the nutmeg. Stir in the cooked pasta. Melt the butter in a large saucepan. Whisk in the flour and then whisk in the warm milk. Cook out for a few minutes before adding the Comté. Season with salt and pepper and add the nutmeg. Stir in the cooked pasta. Spoon this mixture over the top of the meat in the gratin dish. Sprinkle over the Parmesan and breadcrumbs. Bake for 25–30 minutes. Spoon this mixture over the top of the meat in the gratin dish. Sprinkle over the Parmesan and breadcrumbs. Bake for 25–30 minutes.