70 Year Old Savory Pie

Cozy Cozy Comfort, a earthy hug from a warm Piece

MARINATE: 12hrs || PREP 30min || BAKE: 3hrs || COOK: 3omin ||ASSEMBLE: 30min // 2nd BAKE: 25min

Meat & Marinade

  • 3 lbs Bone in Short Ribs

  • 1 Lamb Shank

  • 1 Bottle of Dry Red Wine

  • 1 Large Carrot cut in 1in chunks

  • 2 Celery Stalks cut in 1in chunks

  • 1 Large Shallot cut in 1in chunks

  • 3 Cloves of Garlic

  • 1/2 Yellow Onion, cut in 1in chunks

    Bouquet Garni

  • 3 Sprigs Rosemary

  • 3 Sprigs Thyme

  • 2 Bay Leaves

  • 10 Peppercorn

    Cooking & Braising

  • 8-10 Cups of Beef stock (See Recipe)

  • 1 Tbsp Kosher Salt

  • Ample Flour for dredging

  • 1 Tbsp Avocado or Neutral Oil

Roots (vegtables)

  • 1/2 Rutabaga cut in 1/2in Cubes

  • 1/2 Turnip cut in 1/2in Cubes

  • 1 Large Parsnip cut in 1/2in Cubes

  • 1/2 Celery Root cut in 1/2in Cubes

  • 1 Medium Sized carrot cut in 1/2in Cubes

  • 1 Shallot Diced

  • 1/2 Cup Frozen Green Peas

  • 1 1/2 Tbsp Dijon Mustard

  • 1/3 Cup Dry red wine

  • 3 Tbsp Beef Tallow (1 to 1 Butter to Oil ratio works too!)

  • Kosher Salt to taste

Gravy & Crust

  • 2 1/2 Meat Braising Liquid (Fat Separated)

  • 1 1/2 Tbsp Flour

  • 2 Tbsp Beef Tallow (Butter works)(Tallow can come from the removed fat from stock or braising liquid)

  • 1/8 Tsp of Sriracha

  • 1/8 Tsp Worcestershire sauce

  • 1/4 Tsp Fresh Cracked Black Pepper

  • 1/4 Tsp Kosher Salt (More or less depending on cooking liquid saltiness)

    Crust

  • 1/2 Recipe of Puff Pastry Dough (See Recipe)

  • 1 Egg Yolk

  • 1 1/2 Tbsp Whole Milk

Prep the Meat and Marinade

  1. Pour the full bottle of wine into a medium sauce pan and bring to a quick boil

  2. Add the Onions, Celery, Carrot, Shallot, and Garlic along with the Bouquet Garni to the wine, continue cooking for 3-5minutes or until the alcohol smell is no longer strong from the wine

  3. Let the wine cool while you wash the meat and pat it dry

  4. Cut the meat off of the lamb shank bones, and split into pieces similar in size to the Short ribs

  5. Place the meat and the wine marinade into an airtight bag and chill for 12hrs, agitating at 6 hrs to ensure even coverage

Braise the Meat

  1. Preheat the oven to 250 degrees Fahrenheit

  2. Remove the meat from the marinade and pat it completely dry (Save the Marinade!)

  3. Salt each piece of dried meat evenly on all sides, and then dredge it in flour, tapping off any excess flour

  4. Heat a large dutch oven at medium high heat, and add the Avocado oil

  5. When the oil is hot brown the meat on all six sides to a nice brown, cook in rounds if necessary to not over crowd the pan

  6. When the meat has been braised set aside, and pour off the extra oil in the pan

  7. Add the beef back into the pot and pour over the marinade including the Bouquet Garni

  8. Then add the beef stock until the meat is covered completely with liquid

  9. Bring the pot to a simmer and then cover the top with a parchment paper cartouche instead of the lid (see photos for Cartouche creation)

  10. Place the dutch oven into the oven and braise for 1hr

  11. Flip each piece of meat in the braise and return to the over for an additional 1hr

  12. Check the tenderness of the meat at this point with a fork, if it falls apart easily stop at this stage, if it is still a bit tough continue to cook for up to an additional hour

  13. When the meat is fall apart, remove from the liquid and set aside

  14. Strain the braising liquid through a fine mesh strainer, save the garlic and onions from the marinade, place them with the beef

  15. With the braising liquid, either chill and remove the solidified fat, or place the liquid into a fat separator to use immediately

Make the Gravy

  1. In a high walled Saute pan melt the Butter or Tallow down

  2. Whisk in the flour and cook under a medium low heat for five minutes or so, to darken the rue color and cook out all flour flavor

  3. Add the braising liquid to the rue a 1/2 cup at a time whisking to form the gravy (adjust amount of liquid to find appropriate thickness to the gravy)

  4. Crack Pepper, add Salt, Sriracha, and Worcestershire sauce to the gravy

  5. Taste for seasoning and adjust to your liking!

Cook the Roots

  1. In a high walled Saute pan or dutch oven melt the Butter or Tallow down under medium heat

  2. Add the cubed root vegetables and confit in the fat for 8-10 minutes, cover the pot when not stirring to help cook the vegetables through

  3. As the roots begin to cube add the diced shallot and cook about 2 minutes

  4. Make a small well in the center of the pot and add the mustard, letting it cook in the center of the pan for 30 seconds or so, then mix it into all the veggies

  5. Deglaze the pan with the red wine, and cook until much of the liquid of the wine has left

  6. Add the green peas, and kill the heat so the peas are barely cooked, but thawed by the hot roots

  7. Salt and pepper to taste

Assemble the Pie & Bake

  1. Preheat the oven to 350 degrees Fahrenheit

  2. Cut the cooked pieces of meat into 1/2 to 1 inch pieces intermixing the beef and the lamb

  3. In a glass 9in pie pan add a base layer of the root vegetables

  4. Add a hearty layer of the cut meat filling the pie to its rim

  5. Pour a generous amount of gravy on top, filling the pie pan up to a 1/2 inch from it’s lip

  6. Roll the puff pastry dough out on a lightly floured surface until it is large enough to cover the pie with about an inch of excess on each side

  7. Cover the meat pie with the puff pastry crust, and press the dough gently down along the glass edges of the pie

  8. Cut three vent holes in the center of the pie

  9. Whisk the milk and the egg together and brush the top of the pie with the wash

  10. Sprinkle a bit of flake salt a top the crust and send to the oven

  11. Bake for 20-25mins on a centered rack, cool and enjoyNotes

Notes

  1. I’d like to try this recipe replacing the short ribs with beef tongue for a different texture approach