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THE BUTCHERS CUT by Muffs of Bromborough
WINTER SHORT RIB BEEF PIE
INGREDIENTS( SERVES 4 – 6)
For the filling 1.2 – 1.5kg beef short ribs, bone removed, cut into chunks 2 tbsp plain flour Salt and freshly ground black pepper 2 tbsp olive oil or beef dripping 2 onions, diced 2 carrots, chopped 2 celery sticks, chopped 3 garlic cloves, crushed 2 tbsp tomato purée 2 tbsp Worcestershire sauce 2 tbsp fresh thyme leaves( or 1 tsp dried) 2 bay leaves 400ml beef stock 250ml red wine 1 tbsp balsamic vinegar 1 tsp sugar( optional, to balance acidity)
For the pie 500g ready-made puff pastry( or shortcrust if preferred) 1 egg, beaten( for glazing)
METHOD
1. Prepare the beef Toss the short ribs in flour, salt and pepper. Heat the oil in a large casserole dish and brown the beef well in batches. Remove and set aside. 2. Build the base In the same dish, add onions, carrots and celery. Cook gently for 8 – 10 minutes until softened. Stir in the garlic and tomato purée and cook for 1 minute. 3. Deglaze & braise Pour in the red wine, scraping up any browned bits, and let it reduce by half. Add the beef back to the pan along with stock, Worcestershire sauce, thyme, bay leaves, balsamic vinegar and sugar. 4. Slow cook Cover and simmer gently on the hob or in a 160 ° C fan oven for 2½ – 3 hours, until the beef is meltingly tender. Remove bay leaves and allow the filling to cool slightly. 5. Assemble the pie Transfer the filling to a pie dish. Roll out the pastry, cover the dish, crimp the edges and cut a small steam hole. Brush with beaten egg. 6. Bake Bake at 200 ° C fan for 30 – 35 minutes, until golden and puffed. 7. Serve Rest for 10 minutes before serving with mash, buttered greens or braised red cabbage.
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