Ox Cheek & Scotch Bonnet Pie by Ben Lippett

Ingredients

• 1.5 kg (3.3 lbs) ox cheek, trimmed of excess fat
• 150 ml (2/3 cup) olive oil, divided
• 4 large shallots, cut into large chunks
• 3 large carrots, cut into large chunks
• 3 large parsnips, cut into large chunks
• 1-2 scotch bonnet peppers, finely minced (adjust to spice preference)
• 2 sprigs fresh thyme
• 1 sprig fresh rosemary
• 2 tbsp tomato paste
• 50g (approx. 1/3 cup) all-purpose flour
• 1 tsp ground allspice
• 1/2 tsp ground black pepper
• 400 ml (1 can, approx. 14 oz) stout beer
• 1 liter (4 cups) beef stock
• 1 sheet puff pastry or shortcrust pastry
• 1 egg, beaten (for egg wash)
• 1 tbsp fresh thyme leaves, picked (for topping)
• 1/2 tsp sea salt flakes (for topping)

Instructions

1. Preheat oven to 150°C (300°F).
2. Heat 100 ml (approx. 7 tbsp) of olive oil in a large oven-safe pot or Dutch oven over medium-high heat.
3. Sear the ox cheek pieces in batches until deeply browned on all sides, about 3-4 minutes per side. Remove from the pot and set aside.
4. Add the remaining olive oil to the pot if needed. Add the chunky shallots, carrots, and parsnips. Sear the vegetables until they have some color, about 5-7 minutes.
5. Stir in the minced scotch bonnet peppers, fresh thyme sprigs, rosemary sprig, and tomato paste. Cook for 1 minute until fragrant.
6. Sprinkle the flour, allspice, and black pepper over the vegetables. Stir and cook for 1-2 minutes to coat everything and cook out the raw flour taste.
7. Pour in the stout beer, scraping the bottom of the pot to deglaze and loosen any browned bits.
8. Add the beef stock and bring the mixture to a simmer. Return the seared ox cheek to the pot.
9. Create a cartouche (a circle of parchment paper with a hole in the middle) and place it directly on top of the liquid to help retain moisture.
10. Cover the pot with a lid and carefully transfer it to the preheated oven. Braise for 3-4 hours, or until the ox cheek is fork-tender and easily falls apart.
11. Once tender, remove the pot from the oven. Carefully remove the ox cheek and vegetables from the braising liquid. Discard the herb sprigs. Skim any excess fat from the surface of the liquid.
12. Allow the braising liquid to cool. You can reduce it slightly on the stovetop over medium heat for 10-15 minutes to thicken it further if desired, then cool completely.
13. Once the ox cheek and vegetables are cool enough to handle, shred or break the ox cheek into large chunks. Combine the shredded ox cheek, vegetables, and cooled braising liquid in a bowl. Stir to combine. This filling should be chunky, not a smooth paste.
14. Prepare your pie tin. Roll out your pastry and line the tin. Fill the pastry-lined tin with the cooled ox cheek mixture.
15. Roll out the remaining pastry for the lid. Place the lid over the filling, pressing the edges to seal. Trim any excess pastry.
16. Brush the entire pie with the beaten egg wash.
17. Cut a small vent in the center of the pie lid to allow steam to escape during baking.
18. Brush the pie lid with egg wash again.
19. Sprinkle the picked thyme leaves and sea salt flakes over the pie lid.
20. Bake in the oven at 190°C (375°F) for 50-60 minutes, or until the pastry is golden brown and cooked through.
21. Carefully remove the pie from the oven. If using a pie tin that requires flipping for presentation, do so cautiously. Allow to rest for 10-15 minutes before slicing.
22. Serve the pie with your favorite accompaniments like mashed potatoes, peas, or chili jam.