The Beef

NutritionSortLoading...
Loading...

1.5–2 kg beef short ribs (on the bone)

1–1.2 kg beef cheeks

Plain flour, for dusting

Neutral oil, for frying

Select allAdd

SortLoading...
Loading...

The Braise

2 onions, roughly chopped

3 carrots, roughly chopped

2 celery sticks, roughly chopped (optional)

4 cloves garlic, crushed

2 tbsp tomato purée

A few sprigs thyme

A few sprigs rosemary

Sea salt & black pepper

½ bottle red wine

2 pints Guinness (or other stout)

~75 ml Worcestershire sauce

Beef stock (enough to fully submerge meat)

Select allAdd

SortLoading...
Loading...

The Sauce

50 g reserved beef fat (skimmed from sauce)

50 g plain flour

3–4 carrots, cut into quarters

250 g button mushrooms, halved

Fresh thyme

Butter

Salt & pepper

3 large onions, thinly sliced

Oil

Butter

Salt

Select allAdd

SortLoading...
Loading...

The Pastry

500 g plain flour

Generous pinch of salt

100 g unsalted butter, diced

100 g beef dripping or suet

Cold water (approx. 200–250 ml)

1 egg, beaten (for egg wash)

Extra butter for greasing tin

Foil (to protect bone during baking

Select allAdd

https://youtu.be/XE6JvrChQ_Q?si=1aQmyUS7yjOkXZFr

1. Lightly dust the beef cheeks and short ribs in flour, shaking off any excess.

2. Heat a heavy-bottomed pan over low–medium heat with oil.

3. Brown the beef gently on all sides until deeply golden, working in batches, then remove and set aside.

4. Turn off the heat, add the chopped vegetables, cover briefly with a lid to steam and lift the fond.

5. Return to heat and lightly colour the vegetables, then add garlic, salt, tomato purée and cook out gently.

6. Remove vegetables to a tray.

7. Deglaze the pan with red wine and Guinness.

8. Reduce by half over a gentle simmer (about 10 minutes).

9. Return vegetables and beef to the pan.

10. Add Worcestershire sauce and enough stock to fully submerge the meat.

11. Bring to a simmer.

12. Cover with a cartouche and lid.

13. Cook in the oven at 140°C for 6 hours (or 160°C for 4–5 hours if short on time).

14. Allow beef to cool in the liquid for 1 hour.

15. Gently remove the meat and set aside.

16. Strain the braising liquid and discard vegetables.

17. Bring sauce to a simmer and skim excess fat.

18. Make a beurre manié by mixing equal parts fat and flour.

19. Whisk beurre manié into the sauce gradually until thick and glossy.

20. Season with salt, pepper, and a little more Worcestershire.

21. Simmer gently for a few minutes and set aside.

22. Cook onions slowly in oil, butter and salt, starting on high heat then reducing for ~2 hours until deep brown.

23. Fry mushrooms in oil over medium-high heat until golden.

24. Add carrots, butter, salt, pepper and thyme, lightly colour keeping vegetables firm, then set aside.

25. Combine flour and salt.

26. Rub in butter and beef dripping until sandy.

27. Add cold water gradually until dough just comes together.

28. Wrap and chill overnight (minimum 2–3 hours).

29. Roll pastry to ~5 mm thickness.

30. Butter a 10-inch pie tin.

31. Line carefully, pushing pastry into corners.

32. Trim excess, leaving slight overhang.

33. Chill 20–30 minutes.

34. Roll and chill pastry lid separately.

35. Choose the best short rib to keep whole for the centre.

36. Break remaining beef into large chunks.

37. Layer in pie: caramelised onions, beef, mushrooms & carrots, sauce (repeat, filling only ~75–80%).

38. Position the bone upright in the centre.

39. Egg wash rim and lid.

40. Cut slit for bone, place lid on top, seal well.

41. Trim, crimp edges, fork-seal.

42. Cover bone with foil.

43. Chill pie thoroughly before baking.

44. Bake at 160°C for 90 minutes.

45. Remove foil for final colour if needed.

46. Rest 15–20 minutes before serving.