Slow Cooked Beef Rib, Shiraz & Mushroom Pot Pie
PREP TIME: 30 MINS
COOKING TIME: 3 3/4 HRS
SERVES: 6
INGREDIENTS
1.5kg beef short ribs, cut in half
2 tablespoons olive oil
1 large brown onion, diced
2 celery stalks, diced
2 large carrots, peeled and diced
500g Spud Lite potatoes, diced
2 cup (500ml) red wine
2 cups (500ml) beef stock
1 tablespoon Worcestershire sauce
1/4 cup tomato paste
1 tablespoon rosemary, chopped
2 bay leaves
1/4 cup cornflour
1 teaspoon red wine vinegar
2 cloves garlic, crushed
400g chestnut mushrooms, halved and sliced
400g sour cream shortcrust pastry
1 egg, lightly whisked
Salt flakes and freshly ground black pepper
TO SERVE
2 bunches broccolini
METHOD
Step 1
Preheat oven to 160°C (140°C fan forced). Season ribs with salt and pepper. Heat 1 tablespoon oil in a heavy based ovenproof pan over high heat and brown ribs on all sides. Remove and reduce heat to medium low.
Step 2
Add remaining 1 tablespoon oil, onion, celery and carrot. Cover and cook for 10 minutes or until carrot is tender.
Step 3
Add wine, stock, Worcestershire sauce, tomato paste, rosemary and bay leaves. Return ribs, bring to the boil, cover tightly and bake for 2 hours. Add potatoes and cook for a further 30 minutes or until tender.
Step 4
Remove ribs and vegetables. Discard bay leaves, remove bones and shred beef.
Step 5
Mix cornflour with 1 tablespoon water to form a paste. Bring braising liquid to the boil over medium heat, then whisk in cornflour paste and vinegar until thickened.
Step 6
Meanwhile, cook garlic in a little oil for 1 to 2 minutes. Add mushrooms, cover and cook for 10 minutes or until tender. Season with salt and pepper.
Step 7
Return beef, vegetables and mushrooms to the gravy. Cover and cool completely.
Step 8
Preheat oven to 200°C (180°C fan forced). Transfer filling to a deep ovenproof pie dish. Brush the rim with egg wash. Cut pastry to fit, using offcuts to line the rim. Brush with egg wash, place pastry on top, crimp to seal and cut three steam holes.
Step 9
Bake for 45 minutes or until pastry is golden and cooked through. Serve with steamed greens.
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