Ox Cheek & Scotch Bonnet Pie by Ben Lippett

Ingredients

• 1.5 kg beef cheeks, trimmed
• 100 ml olive oil, plus more for searing
• 4 large shallots, cut into large chunks
• 2 large carrots, cut into large chunks
• 2 large celery stalks, cut into large chunks
• 2 tbsp tomato paste
• 2 tbsp all-purpose flour
• 1-2 scotch bonnet peppers, finely chopped (adjust to taste)
• 1 tsp smoked paprika
• 1 tsp cumin powder
• 1 sprig fresh thyme (for braise)
• 1 sprig fresh rosemary (for braise)
• 1 can (400ml) stout beer
• 750 ml beef stock
• 500g shortcrust or puff pastry, chilled
• 1 egg, beaten (for egg wash)
• 1 tbsp fresh thyme leaves, picked (for finishing)
• 1 tsp sea salt flakes (for finishing)

Instructions

1. Preheat your oven to 150°C (300°F).
2. Season the beef cheeks generously with salt and pepper. Sear the beef cheeks in a large, oven-safe pot or Dutch oven with a generous amount of olive oil over medium-high heat until well-browned on all sides. Remove the beef cheeks and set aside.
3. Add the chunky shallots, carrots, and celery to the same pot. Sear the vegetables until they start to brown and develop color, about 5-7 minutes.
4. Stir in the tomato paste and cook for 1 minute until it darkens slightly.
5. Sprinkle the flour, smoked paprika, and cumin over the vegetables. Stir well to coat and cook for another minute.
6. Add the finely chopped scotch bonnet peppers. Stir to combine.
7. Pour in the stout beer, scraping the bottom of the pot to deglaze and loosen any browned bits. Let it simmer and reduce slightly for 2-3 minutes.
8. Return the seared beef cheeks to the pot. Add the beef stock, thyme sprig, and rosemary sprig. Ensure the liquid comes most of the way up the meat. Add more beef stock if needed.
9. Create a cartouche (a circle of parchment paper with a hole in the middle) and place it directly on top of the braising liquid to help keep the moisture in. Cover the pot tightly with a lid.
10. Transfer the pot to the preheated oven and braise for 3 to 4 hours, or until the beef cheeks are fork-tender and easily shreddable.
11. Once tender, carefully remove the beef cheeks from the braising liquid. Shred the meat using two forks, discarding any excess fat or gristle. Strain the braising liquid, pressing down on the vegetables to extract maximum flavor. Discard the cooked herbs and vegetables. Skim off any excess fat from the strained liquid.
12. Return the shredded beef and strained liquid to the pot. Stir well and let it cool completely. This can be done by refrigerating it overnight for best results. The braise must be cold before filling the pie.
13. When ready to assemble the pie, preheat your oven to 200°C (400°F).
14. Roll out your pastry. Line a pie tin with one sheet of pastry, pressing it gently into the base and up the sides. Trim any excess.
15. Spoon the cooled, shredded beef cheek mixture into the pastry-lined pie tin. Ensure it's evenly distributed.
16. Roll out the second sheet of pastry for the lid. Place it over the filling. Trim the edges, leaving a slight overhang.
17. Crimp the edges of the pie crust to seal. Cut a small vent in the center of the lid to allow steam to escape.
18. Brush the entire pie with the beaten egg wash.
19. Bake in the preheated oven for approximately 1 hour, or until the pastry is golden brown and crisp.
20. Carefully remove the pie from the oven. Allow it to rest for 10-15 minutes before serving. This allows the filling to set and prevents it from being too runny.
21. For a traditional presentation, use a pie tin that allows for a nerve-wracking flip. Once flipped, garnish with picked thyme leaves and sea salt flakes.