1kg beef short rib, cut into 2-inch dice
3 large carrots, peeled and cut into quarters
2 onions, peeled and cut into halves and quarters
5 garlic cloves, bashed
4 celery sticks, trimmed and halved
30g tomato paste
2 star anise
600ml red wine
1 litre chicken stock
50ml vegetable oil
80g butter
12g salt
3g freshly cracked black pepper
10g thyme
4 bay leaves
10g rosemary sprigs
1 tin plum tomatoes, blitzed
1½ onions, diced (2cm)
2 carrots, peeled and diced (2cm)
4 celery sticks, diced (2cm)
5g picked thyme
6g salt
2g freshly cracked black pepper
15g brown demerara sugar
5 garlic cloves, finely chopped
A few herbs de Provence
3 bay leaves
30g plain flour
20g Worcestershire sauce
50ml vegetable oil
30g butter
725g plain flour
180g butter
12g salt
350g water
Season the beef with half the salt and black pepper. Heat a sauté pan with the vegetable oil over a high heat and sear the beef until golden.
Add 20g butter to caramelise further, reducing the heat if needed. Remove the beef and set aside.
Return the pan to the heat, add a little more oil and another 20g butter.
Once foaming and lightly browned, add the carrots, celery and garlic and cook for 5 minutes over a medium heat. Add the onions and remaining seasoning and cook for a further 5 minutes, until well coloured.
Add the bay, thyme and rosemary and cook for 2 minutes, then stir in the tomato paste and cook for 1 minute.
Deglaze with the red wine and reduce by half. Add the blitzed tomatoes and chicken stock and bring to a simmer.
Return the beef to the pan, cover with parchment paper and foil, and leave overnight if possible. Braise in the oven at 170°C for around 3 hours, until tender.
Remove the beef, strain the stock, discard the vegetables and reduce the liquid by half. Set aside.
Heat a pan over a medium heat, add the oil and butter. Once foaming, add the carrots and celery and cook for 6–8 minutes until golden and caramelised.
Season lightly, add the onions and cook for a further 6–8 minutes.
Add the sugar, garlic, thyme, bay and herbs de Provence and cook for 3–4 minutes. Stir in the flour and cook out for a few minutes.
Gradually add the hot reduced stock, whisking until smooth. Bring to a simmer, add the Worcestershire sauce and cook for 2–3 minutes.
Add the diced beef to the sauce and check seasoning.
Place the butter, salt and water in a pan and bring to a simmer. Put the flour into a mixer with a beater attachment and add the hot liquid while mixing to form a dough. Knead by hand until smooth.
Divide into 700g for the base and 400–500g for the lid, wrap in cling film and chill for at least 4 hours.
Roll to 0.4mm thickness, line a well-greased 22cm x 6cm deep pie dish, fill with the beef mixture, and top with the pastry.
Egg-wash, crimp the edges and decorate using pastry offcuts. Egg-wash the top 2–3 times, finish with picked thyme and sea salt.
Rest the pie out of the fridge for 20–30 minutes. Bake at 185°C for 30 minutes, then reduce to 170°C and bake for a further 30 minutes, until golden and crisp.
1kg beef short rib, cut into 2-inch dice
3 large carrots, peeled and cut into quarters
2 onions, peeled and cut into halves and quarters
5 garlic cloves, bashed
4 celery sticks, trimmed and halved
30g tomato paste
2 star anise
600ml red wine
1 litre chicken stock
50ml vegetable oil
80g butter
12g salt
3g freshly cracked black pepper
10g thyme
4 bay leaves
10g rosemary sprigs
1 tin plum tomatoes, blitzed
1½ onions, diced (2cm)
2 carrots, peeled and diced (2cm)
4 celery sticks, diced (2cm)
5g picked thyme
6g salt
2g freshly cracked black pepper
15g brown demerara sugar
5 garlic cloves, finely chopped
A few herbs de Provence
3 bay leaves
30g plain flour
20g Worcestershire sauce
50ml vegetable oil
30g butter
725g plain flour
180g butter
12g salt
350g water
Season the beef with half the salt and black pepper. Heat a sauté pan with the vegetable oil over a high heat and sear the beef until golden.
Add 20g butter to caramelise further, reducing the heat if needed. Remove the beef and set aside.
Return the pan to the heat, add a little more oil and another 20g butter.
Once foaming and lightly browned, add the carrots, celery and garlic and cook for 5 minutes over a medium heat. Add the onions and remaining seasoning and cook for a further 5 minutes, until well coloured.
Add the bay, thyme and rosemary and cook for 2 minutes, then stir in the tomato paste and cook for 1 minute.
Deglaze with the red wine and reduce by half. Add the blitzed tomatoes and chicken stock and bring to a simmer.
Return the beef to the pan, cover with parchment paper and foil, and leave overnight if possible. Braise in the oven at 170°C for around 3 hours, until tender.
Remove the beef, strain the stock, discard the vegetables and reduce the liquid by half. Set aside.
Heat a pan over a medium heat, add the oil and butter. Once foaming, add the carrots and celery and cook for 6–8 minutes until golden and caramelised.
Season lightly, add the onions and cook for a further 6–8 minutes.
Add the sugar, garlic, thyme, bay and herbs de Provence and cook for 3–4 minutes. Stir in the flour and cook out for a few minutes.
Gradually add the hot reduced stock, whisking until smooth. Bring to a simmer, add the Worcestershire sauce and cook for 2–3 minutes.
Add the diced beef to the sauce and check seasoning.
Place the butter, salt and water in a pan and bring to a simmer. Put the flour into a mixer with a beater attachment and add the hot liquid while mixing to form a dough. Knead by hand until smooth.
Divide into 700g for the base and 400–500g for the lid, wrap in cling film and chill for at least 4 hours.
Roll to 0.4mm thickness, line a well-greased 22cm x 6cm deep pie dish, fill with the beef mixture, and top with the pastry.
Egg-wash, crimp the edges and decorate using pastry offcuts. Egg-wash the top 2–3 times, finish with picked thyme and sea salt.
Rest the pie out of the fridge for 20–30 minutes. Bake at 185°C for 30 minutes, then reduce to 170°C and bake for a further 30 minutes, until golden and crisp.
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