SHORT RIB WINTER WARMER BEEF PIE
W L
THE BUTCHERS CUT by Muffs of Bromborough
SHORT RIB WINTER WARMER BEEF PIE
Ingredients
• 2kg beef short ribs
• 1ltr beef or veal stock
• Tomato puree
• 2 red onions sliced
• 4 - 6 cloves garlic crushed to a paste
• Fresh thyme
• Butter
• Red wine
• 1 carrot finely diced
• Small leek ( pale part only ) finely diced
• 2 sticks celery , finely diced
• Roll of shortcrust pastry or puff pastry
• 1 egg for glazing the pastry
Method
1 . When cooking the ribs for the pie filling , you can either use a large heavy bottom pan and braise in the oven or use a frying pan to start everything off then place in a slow cooker to braise . Or you can make the filling in advance and place in the oven to finish the dish off .
2 . Start off by seasoning the meat with plenty of salt & pepper , rub some oil all over . Get the pan nice and hot to get a good sizzle when the ribs go in . Fry the ribs off one or two at a time ensuring you get some colours all the way around . Place them all to one side . De-glaze the pan with a glass of wine . Keep the liquid to one side with the ribs .
3 . Give the pan a quick wash and start heating it up again . Add some oil and a generous dollop of butter . Allow the butter to start foaming up and then add in the garlic , carrot , leek and celery . Stir until softened , then add the sliced red onion and stir in until softened . Add in a tablespoon of tomato puree and cook out for a couple of minutes .
4 . Now put the ribs back in the pan or slow cooker if you ' re using one . Add the cooking liquid from earlier . Add in some fresh thyme and some good quality beef or veal stock and if it will fit , another glug of wine . Place a firm fitting lid and cook for approximately 2.5 hours or until the meat is softened and falling off the bone . In the slow cooker use the medium setting in the oven bake around 160 o C .
5 . Once cooked , remove the ribs to one side and discard any remains of the thyme sprig . Thicken the gravy with a couple of tablespoons of flour mixed with some cold water . Pour in the flour mixture a little at a time mixing well as it thickens .
6 . Remove the meat from the bones and shred up and place back into the gravy . Now you have the most delicious pie filling you can store this for a couple of days in the fridge .
7 . To finish the pie , line a suitable oven proof dish with the pastry . It ' s usually worth rubbing some butter on the dish to avoid the pastry sticking or use some non stick parchment . Add the filling then brush a little egg wash around the edge of the pastry , cover with more pastry for the lid . Crimp the edge with your finger and thumb , pinching the pastry or press down with a fork . Brush with egg wash for the finishing touch and bake in the oven at 180 o C for 30 to 40 minutes . Try using a muffin tin to make smaller individual ones .
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