Joe's braised beef cheek and vegetable pie

Mon, 16 November 2015

Joe Shannon joined us this morning to show us how to make his braised beef cheek and vegetable pie.

Joe braised Beef Cheek and vegetable pie

Ingredients 

3 tbsp. oil (rapeseed, olive, sunflower)
750g beef cheeks,
1 onion, roughly diced
1 celery stalk, roughly diced
1 carrot,
4 garlic cloves, finely chopped
6 stems of fresh thyme or 1½ tsp dried thyme leaves
4 bay leaves
1 pint beef stock (fresh or stock cube)
½ pint red wine
3 tsp salt, separated/Black pepper
4-5 sheets of puff pastry
2oz each of diced carrot, celery, turnip, leek, all cooked and cooled
1 egg mixed with 100ml of milk for egg wash

Method

Prepare the beef cheeks: cut off any large, fatty membrane. Pat dry then season each side with 1 tsp of salt and a good grind of pepper.

Heat 2 tbsp.  Oil in a large heavy based pan over high heat. Sear the beef cheeks on each side until nicely browned. If your pan is not large enough, work in batches rather than crowding the pan.

Remove beef cheeks onto a plate; loosely cover with foil to keep warm.

Turn down the heat to medium high and heat the remaining 1 tbsp. of oil.

Add garlic, onion and carrots. Sauté for 3 minutes until onion is becoming translucent, then add the celery and sauté for a further 3 minutes.

Pour the wine into the pot (with the onion mixture) and stir to scrape the brown bits off the bottom of the pot.

Bring wine to simmer for 1 minute.

Add remaining ingredients (including 2 tsp salt).

Put lid on and cook on the stove on medium low for 2 to 2½ hours or in the oven at 160C/320F for 3 to 3½ hours until the cheeks are very tender.

Turn at least once during cooking.

Open the pot/casserole dish and remove the beef cheeks. Discard the thyme stems and bay leaves.

Use a handheld stick blender to puree the braising liquid into a smooth Sauce - it will change from a dark brown to a lighter brown colour.

Bring the Sauce to simmer over medium heat and simmer until it turns a darker brown colour and reduces by about ¼ to ⅓, to a gravy consistency - about 3 to 5 minutes.

While the sauce is reducing, flake up the meat, (it will be very tender), add to the sauce once reduced with some garnish cooked diced carrot, turnip, celery, leek, and mix well.

For the pastry, roll out the puff pastry (or buy puff pastry already rolled), using a side plate, cut 12 discs.

Divide the meat mixture onto the center of 4 of the discs (making sure not to bring to the edge).

Egg washes around the edges.

Take another 4 discs and roll out slightly larger to the base discs and place over the top and seal with a fork at the edges.

Using a large round pastry cutter, remove the center of the remaining 4 discs.

Using the cutter carefully mould the pies been careful not to cut them, now place the 4 remaining discs like a band over the pies, it will sit at the edge of the pie like a band.

Egg wash, and score a number of air holes into the pastry, place on a lined baking tray, leave in a fridge for 30 minutes.

Pre – Heat your oven to 180c and place pies in center of the oven and cook until golden brown.

Serve with a nice salad or mash potato and enjoy.