Beef cheek pie
In the old days, ox cheeks were unceremoniously thrown in any old stew and cooked for a very long time. No wonder, they are delicious!
|1||Onion, finely chopped|
|1 clove||Fresh garlic, finely chopped|
|2 Tbsp||Olive oil|
|1||Carrot, peeled and diced|
|1 stick||Celery, diced|
|1 kg||Beef cheeks, cut into bite-sized pieces|
|½ cup||Red wine|
|1 Ltr||Beef stock, or chicken stock or water to cover meat|
|1||Bouquet garni, see Glossary|
|2 sheets||Puff pastry, frozen|
- Gently saute the onion and garlic in olive oil, then add the chopped carrot and celery. Cook over moderate heat until fragrant and the onion is clear.
- Fill a bag with the seasoned flour, then add the beef cheeks and shake to coat. Place beef pieces, a handful at a time, into the pot and brown gently.
- Add wine, then stock or water to cover. Add the bouquet garni and put on the pot lid. Cook on the stovetop on low heat for three hours, or put in a pressure cooker for 20 minutes on high.
- Cool the cooked meat (overnight if you wish), grease your pie dish and preheat the oven to 220C.
- Roll out one thawed pastry sheet to line the dish.
- Add the beef cheek filling (remove the bouquet garni first). Use the second sheet of pastry for the lid, sealing and crimping the edges all around. Cut a few slashes in the top and brush with beaten egg. Bake for 10-15 minutes until the pastry is browned and puffed. Serve with mashed potatoes and peas.
Note: Puff pastry likes to be cold when you use it so only thaw the sheets for 10 minutes maximum before you start using it. It should still be quite cold and stiff when you begin rolling.