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
Pour the full bottle of wine into a medium sauce pan and bring to a quick boil
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
Let the wine cool while you wash the meat and pat it dry
Cut the meat off of the lamb shank bones, and split into pieces similar in size to the Short ribs
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
Preheat the oven to 250 degrees Fahrenheit
Remove the meat from the marinade and pat it completely dry (Save the Marinade!)
Salt each piece of dried meat evenly on all sides, and then dredge it in flour, tapping off any excess flour
Heat a large dutch oven at medium high heat, and add the Avocado oil
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
When the meat has been braised set aside, and pour off the extra oil in the pan
Add the beef back into the pot and pour over the marinade including the Bouquet Garni
Then add the beef stock until the meat is covered completely with liquid
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)
Place the dutch oven into the oven and braise for 1hr
Flip each piece of meat in the braise and return to the over for an additional 1hr
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
When the meat is fall apart, remove from the liquid and set aside
Strain the braising liquid through a fine mesh strainer, save the garlic and onions from the marinade, place them with the beef
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
In a high walled Saute pan melt the Butter or Tallow down
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
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)
Crack Pepper, add Salt, Sriracha, and Worcestershire sauce to the gravy
Taste for seasoning and adjust to your liking!
Cook the Roots
In a high walled Saute pan or dutch oven melt the Butter or Tallow down under medium heat
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
As the roots begin to cube add the diced shallot and cook about 2 minutes
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
Deglaze the pan with the red wine, and cook until much of the liquid of the wine has left
Add the green peas, and kill the heat so the peas are barely cooked, but thawed by the hot roots
Salt and pepper to taste
Assemble the Pie & Bake
Preheat the oven to 350 degrees Fahrenheit
Cut the cooked pieces of meat into 1/2 to 1 inch pieces intermixing the beef and the lamb
In a glass 9in pie pan add a base layer of the root vegetables
Add a hearty layer of the cut meat filling the pie to its rim
Pour a generous amount of gravy on top, filling the pie pan up to a 1/2 inch from it’s lip
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
Cover the meat pie with the puff pastry crust, and press the dough gently down along the glass edges of the pie
Cut three vent holes in the center of the pie
Whisk the milk and the egg together and brush the top of the pie with the wash
Sprinkle a bit of flake salt a top the crust and send to the oven
Bake for 20-25mins on a centered rack, cool and enjoyNotes
Notes
I’d like to try this recipe replacing the short ribs with beef tongue for a different texture approach