Ultimate Michelin Beef Cheek & Short Rib Pie by Fallow

Ingredients

• 1.5–2 kg beef short ribs (on the bone)
• 1–1.2 kg beef cheeks
• 2 onions, roughly chopped (for braise)
• 3 carrots, roughly chopped (for braise)
• 2 celery sticks, roughly chopped (optional, for braise)
• 4 garlic cloves, crushed
• 1 cup bottle red wine
• 2 pints guinness (or other stout)
• ~75 ml worcestershire sauce
• 1 cup beef stock
• 3 large onions, thinly sliced (for caramelised onions)
• 250 g button mushrooms, halved
• 3-4 carrots, cut into quarters (for garnish)
• 500 g plain flour (for pastry)
• 100 g unsalted butter, diced (for pastry)
• 100 g beef dripping or suet
• 200–250 ml cold water (for pastry)
• 1 egg, beaten (for egg wash)
• 1/2 tsp salt (for pastry)
• 2 cups plain flour (for dusting meat and thickening sauce)
• 1 tbsp neutral oil (for frying)
• 1 tbsp butter (for garnish and greasing)
• 1/2 tsp sea salt & black pepper (to taste)
• 1/2 tsp fresh thyme sprigs
• 1 cup fresh rosemary sprigs
• 1 tbsp extra butter (for greasing pie tin)
• 1 cup foil (to protect bone during baking)

Instructions

1. Generously dust beef cheeks and short ribs with plain flour, shaking off the excess. Heat oil in a heavy-bottomed pan over medium-high heat until shimmering. Sear the beef in batches until deeply golden brown on all sides, then remove and set aside. Pour off most of the fat, leaving about 2 tablespoons.
2. Add the chopped onions, carrots, and celery to the pan, along with the crushed garlic, thyme, and rosemary sprigs. Sauté over medium heat for 5-7 minutes until the vegetables begin to soften and lightly colour. Stir in the tomato purée and cook for another 1-2 minutes until fragrant.
3. Deglaze the pan with the red wine, scraping up any browned bits from the bottom. Bring to a simmer and let it reduce by half, which should take about 10 minutes. Pour in the Guinness and continue to simmer for another 5 minutes. Return the seared beef to the pan.
4. Add the Worcestershire sauce and enough beef stock to fully submerge the meat. Bring the mixture to a gentle simmer. Cover the pan with a cartouche and a lid, then transfer to a preheated oven at 140°C (285°F) for 6 hours, or 160°C (320°F) for 4-5 hours until fork-tender.
5. Once cooked, let the beef cool in its braising liquid for 1 hour to retain moisture. Gently remove the beef and set aside. Strain the braising liquid through a fine-mesh sieve, discarding the solids. Skim off about 50g of fat from the sauce and reserve for the beurre manié.
6. Return the strained sauce to a clean pan and bring to a simmer. In a small bowl, combine the reserved beef fat with an equal amount (50g) of plain flour to form a paste (beurre manié). Whisk this paste gradually into the simmering sauce until it thickens to a glossy, coating consistency.
7. Season the thickened sauce with salt, pepper, and a little extra Worcestershire sauce to taste. Simmer gently for a few more minutes to allow the flavours to meld. While the sauce simmers, prepare your garnishes: caramelise the sliced onions slowly until deeply brown, and fry the mushrooms and carrots separately.
8. To make the pastry, combine 500g flour and a pinch of salt. Rub in 100g cold diced butter and 100g beef dripping or suet until the mixture resembles coarse breadcrumbs. Gradually add cold water (approx. 200-250ml) until a firm dough forms. Wrap and chill for at least 3 hours or overnight.
9. Roll out the chilled pastry to about 5mm thickness. Grease a 10-inch pie tin with butter. Carefully line the tin with the pastry, pressing it into all the corners. Trim any excess, leaving a slight overhang. Chill the lined tin for 20-30 minutes. Roll and chill a separate lid for the pie.
10. Select the best-looking short rib to be the centerpiece. Break the remaining braised beef into large, rustic chunks. Layer the bottom of the pastry-lined tin with caramelised onions, followed by generous amounts of beef, then the sautéed mushrooms and quartered carrots. Spoon over some of the thickened sauce.
11. Repeat the layering process, ensuring you don't overfill the pie (aim for about 75-80% full to prevent the sauce from boiling over and breaking the seal). Carefully place the whole short rib upright in the centre of the filling. Brush the rim of the pie crust with beaten egg.
12. Cut a slit in the centre of the pastry lid to accommodate the bone. Brush the underside of the lid with egg wash for maximum adhesion. Carefully place the lid onto the pie. Use your fingers to crimp the edges tightly, sealing the pie completely. Trim any excess pastry.
13. Cover the bone with a piece of foil to prevent it from burning during baking. Chill the assembled pie thoroughly for at least 30 minutes to firm up the pastry before baking. Preheat your oven to 160°C (320°F) for baking.
14. Bake the pie in the preheated oven at 160°C (320°F) for 90 minutes. If the bone or pastry needs more colour towards the end of baking, remove the foil and increase the temperature slightly or use the grill for a few minutes. Let the pie rest for 15-20 minutes before slicing and serving.