Braised beef cheeks and greens pot pie recipe

Name: Braised beef cheeks and greens pot pie recipe
Yield: 6
Ingredients: 1/4 cup (60ml) extra virgin olive oil; 2kg beef cheeks; 1 each onion, carrot and celery stalk, chopped; 4 garlic cloves, crushed; 1/2 cup (140g) tomato paste; 2 cups (500ml) red wine; 2 cups (500ml) beef stock; 1 tbs Worcestershire sauce; 1 tbs plain flour; 1 tsp red wine vinegar; 1/2 bunch green kale, stalks discarded, leaves torn; 1 egg, lightly beaten; 1 sheet frozen puff pastry, thawed

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by Colin Fassnidge

Chef and My Kitchen Rules judge

Aug 02, 2018

Beef cheeks - an ideal cut for colder weather, beef cheeks make for a rich, tender meal, whether it be a casserole with red wine, a decadent ragu or a moreish pie filling. Beef cheeks can be cooked for anywhere between three and eight hours for flavoursome, melt-in-your mouth meat. This often overlooked cut is taken from the cheek of the animal, and generally weighs around 400g. The muscle is dense and sinewy from consistent use when the cow chews. Ask your butcher to clean off some of this sinew for easier at-home preparation.

1/4 cup (60ml) extra virgin olive oil
2kg beef cheeks
1 each onion, carrot and celery stalk, chopped
4 garlic cloves, crushed
1/2 cup (140g) tomato paste
2 cups (500ml) red wine
2 cups (500ml) beef stock
1 tbs Worcestershire sauce
1 tbs plain flour
1 tsp red wine vinegar
1/2 bunch green kale, stalks discarded, leaves torn
1 egg, lightly beaten
1 sheet frozen puff pastry, thawed

Method

1.

Heat the oil in a large heavy-based flameproof casserole with a fitted lid. In batches, add beef and cook, turning, for 6 minutes or until browned, then transfer beef to a plate.
2.

Add onion, carrot, celery and garlic, and cook, stirring regularly, for 8 minutes or until softened. Return beef to casserole, add tomato paste and cook, stirring constantly, for 3 minutes to cook out the paste. Add wine, stock and Worcestershire sauce, and bring to the boil. Cover, reduce to a gentle simmer and cook, stirring twice, for 3 hours or until beef is very tender. Remove from heat, transfer beef to a dish and coarsely shred with two forks.
3.

Place cooking liquid over high heat, bring to the boil, gradually stir through flour and cook, stirring occasionally, for 8 minutes or until thickened. Stir through beef and vinegar.
4.

Preheat the oven to 200°C. Transfer beef mixture to a cold, heavy-based flameproof casserole (or wait until the casserole you used is completely cooled) and top with kale. Brush inside edge of casserole (just above the filling) with egg and top with pastry, tucking in pastry around the edge. Score lines 2cm apart, cut a hole in the centre and brush with egg. Bake for 45 minutes or until golden.