Saturday, March 5, 2011

Braised Beef Short Rib Pot Pies

Pardon me, I'm a little tardy getting this recipe up.  We had many requests for this after the event at Michel-Schlumberger winery.  I'll also post hte galette recipe as a seperate blog in just a moment.

Braised Beef Short Rib Pot Pies - A tender bite size beef pastry with a hearty filling

Filling Ingredients
2 lbs Beef Short Ribs, cut to 2” x 2”
3 cups Beef Broth
3 cups Red Wine
¼ cup Vegetable Oil
1 cup Diced Carrot (separate into ½ cups)
1 cup Diced Celery (separate into ½ cups)
1 cup Diced Onion (separate into ½ cups)
1 tsp Thyme
4 Bay Leaves
4 Tbs Flour
2 Tbs Vegetable Oil
Salt & Pepper to taste

Brown the short ribs in vegetable oil. Set aside.
Sauté ½ of the diced vegetables and thyme until golden, then add to the short ribs
Cover with wine and broth
Bake covered at 250° for 6 to 8 hours (until tender)
Remove the short ribs (gently)
Strain the juice from the ribs to remove the herbs and vegetables for a cleaner sauce.
Combine and whisk the 2T of vegetable oil and 4T of flour
Add juice from the ribs
Cook until thickened (about 3 to 5 minutes). Allow to cool completely.
Cut beef into ½” cubes
Add remain diced veg and mix together
Cut 4” rounds from your favorite pie dough
Place 2 to 3 tablespoons of filling on each round
Egg wash the edges, fold over and crimp closed
Poke a vent in the top
Bake at 350° for 15 to 20 minutes, till golden

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