Michelin beef and ale pie
Einheiten
Portionen
Zutaten
Braised beef
- 1 2/3 kg bone-in beef short ribs gerundet
- 1 1/8 kg beef cheeks gerundet
- 100 g plain flour, for dusting gerundet
- 45 ml neutral oil gerundet
- 2 onions, roughly chopped gerundet
- 3 carrots, roughly chopped gerundet
- 2 celery ribs, roughly chopped gerundet
- 4 garlic cloves gerundet
- 30 g tomato purée gerundet
- 375 ml dry red wine gerundet
- 1 1/8 L stout, two imperial pints gerundet
- 75 ml Worcestershire sauce gerundet
- 1 5/8 L beef stock, enough to submerge gerundet
- 10 g fresh thyme and rosemary gerundet
- 50 g reserved beef fat gerundet
- 50 g plain flour for beurre manié gerundet
Filling garnish
- 3 large onions, thinly sliced gerundet
- 4 carrots, quartered gerundet
- 250 g button mushrooms, halved gerundet
- 60 g butter gerundet
Suet pastry
- 500 g plain flour gerundet
- 100 g cold unsalted butter, diced gerundet
- 100 g beef dripping or shredded suet gerundet
- 225 ml ice-cold water, add only as needed gerundet
- 6 g fine salt gerundet
- 1 egg, beaten for egg wash gerundet
Zubereitung
Method
- Season and flour the beef. Brown in oil in batches. Brown the chopped onions, carrots, celery, garlic, and tomato purée.
- Deglaze with wine and stout and reduce by half. Return beef and vegetables; add Worcestershire, herbs, and enough stock to submerge. Cover with a cartouche and lid and braise at 140°C for 6 hours.
- Cool the beef in liquid 1 hour. Lift out meat, strain liquid, and reserve 50 g surface fat. Mix fat with 50 g flour and whisk it gradually into simmering liquid until glossy. Season.
- Slowly caramelise the sliced onions in half the butter until deep brown. Brown mushrooms and carrots in the rest with thyme, keeping them firm.
- Rub flour, salt, butter, and suet to a coarse sandy texture. Add cold water only until the dough joins. Wrap and chill at least 3 hours.
- Butter a deep 25 cm tin. Roll two-thirds of pastry 5 mm thick, line the tin, and chill 30 minutes. Roll the lid and chill.
- Break beef into large chunks, discarding loose bones. Layer onions, beef, vegetables, and enough cold gravy to coat, filling the tin no more than four-fifths full.
- Egg-wash the rim, add the lid, seal, trim, crimp, and cut steam vents. Chill 30 minutes.
- Bake at 160°C for 90 minutes until the pastry is deeply golden and the centre reaches 74°C. Rest 20 minutes.
Notes
- This is an intentionally large celebration pie. Leftover braised beef and gravy freeze well if the tin holds less than the full batch.
- The filling must be cold before assembly or the pastry fat melts and the base turns heavy.
- For an alcohol-free pie, replace stout and wine with stock plus 30 g malt extract and finish the gravy with cider vinegar.