Ingredients
Beef Pie Mixture
415g brown onions roughly chopped
20g garlic finely chopped
20g rosemary stripped and chopped
4g thyme stripped and chopped
125g large open swiss brown mushrooms roughly chopped
950g beef shins cut into 3
30ml Verjuice
125ml red wine
5g salt flakes
330ml Beef Stock
20g corn flour
60g eggs whisked
Cavolo Nero and Quince
700g cavolo nero washed and chopped
1 1 cup quince peeled, cored & cubed
Sour Cream Pastry
You'll need to make:
1 batch Sour Cream Pastry
Beef Pie Mixture
415g brown onions roughly chopped
20g garlic finely chopped
20g rosemary stripped and chopped
4g thyme stripped and chopped
125g large open swiss brown mushrooms roughly chopped
950g beef shins cut into 3
30ml Verjuice
125ml red wine
5g salt flakes
330ml Beef Stock
20g corn flour
60g eggs whisked
Cavolo Nero and Quince
700g cavolo nero washed and chopped
1 1 cup quince peeled, cored & cubed
Sour Cream Pastry
You'll need to make:
1 batch Sour Cream Pastry
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Methods
1
Heat a cast-iron pot to 150°C, add Extra Virgin Olive Oil, and once hot, add half the onions, sauté for 5 minutes until they start to brown, and then add the remaining half and sauté for 20 minutes until soft and light brown.
2
Add garlic, rosemary, and thyme and fry for a further 5 minutes, then add the mushrooms and sauté for 15 minutes.
3
Add beef shins and brown on all sides, then deglaze with Verjuice, cook for 5 minutes, then add the red wine and continue to cook for 5-7 minutes until all the alcohol has evaporated off - you can smell when this has happened.
4
Sprinkle with salt, pour over the beef stock, bring to a boil and reduce the heat to 125°C. Cover with a lid for the first 2 hrs, then without a lid for the next 1 hour and 20 minutes or until the meat is falling off the bone. The shins will need to be turned every hour.
5
Remove the shins from the pan and set them aside, mix the starch with some water to make a paste and whisk this through the liquid, once the shins are cool enough to handle remove them from the bone, and pull apart, discard and fat and gristle, pull the meat into pieces and then blend through the thickened liquid mixture.
6
Make the Sour Cream Pastry according to the instructions. To assemble the pie, use mould to cut a disc from the pastry. Line mould with pastry, place filling in, and top with the disc, pinching the pastry together to seal. Brush with egg wash on top. Cook for 15 minutes at 220°C, then drop the temperature to 200°C and cook for a further 15 minutes or until golden.
7
For the cavolo nero and quince, strip the leaves from the stalk and blanch in a saucepan of boiling water for 5 minutes or until just tender; how long it takes depends on the age of the cabbage. Drain well and squeeze out any excess moisture. Roughly chop cooked cavolo nero into pieces.
8
Place a large non-stick frying pan over a high heat, add the Extra Virgin Olive Oil and once this is hot add the quince and fry for 2 minutes, add the cavolo nero and continue to cook for another 3 to 4 minutes.
1
Heat a cast-iron pot to 150°C, add Extra Virgin Olive Oil, and once hot, add half the onions, sauté for 5 minutes until they start to brown, and then add the remaining half and sauté for 20 minutes until soft and light brown.
2
Add garlic, rosemary, and thyme and fry for a further 5 minutes, then add the mushrooms and sauté for 15 minutes.
3
Add beef shins and brown on all sides, then deglaze with Verjuice, cook for 5 minutes, then add the red wine and continue to cook for 5-7 minutes until all the alcohol has evaporated off - you can smell when this has happened.
4
Sprinkle with salt, pour over the beef stock, bring to a boil and reduce the heat to 125°C. Cover with a lid for the first 2 hrs, then without a lid for the next 1 hour and 20 minutes or until the meat is falling off the bone. The shins will need to be turned every hour.
5
Remove the shins from the pan and set them aside, mix the starch with some water to make a paste and whisk this through the liquid, once the shins are cool enough to handle remove them from the bone, and pull apart, discard and fat and gristle, pull the meat into pieces and then blend through the thickened liquid mixture.
6
Make the Sour Cream Pastry according to the instructions. To assemble the pie, use mould to cut a disc from the pastry. Line mould with pastry, place filling in, and top with the disc, pinching the pastry together to seal. Brush with egg wash on top. Cook for 15 minutes at 220°C, then drop the temperature to 200°C and cook for a further 15 minutes or until golden.
7
For the cavolo nero and quince, strip the leaves from the stalk and blanch in a saucepan of boiling water for 5 minutes or until just tender; how long it takes depends on the age of the cabbage. Drain well and squeeze out any excess moisture. Roughly chop cooked cavolo nero into pieces.
8
Place a large non-stick frying pan over a high heat, add the Extra Virgin Olive Oil and once this is hot add the quince and fry for 2 minutes, add the cavolo nero and continue to cook for another 3 to 4 minutes.
