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Beef, Tomato and Red Wine Pie

 



May 2020. Autumn is about to turn into winter, and we’re still in partial lockdown. The weather is lovely, lots of warm days with crisp nights. Although we can now travel around New South Wales, it’s still nice to stay at home and do lots of winter cooking.

I’m very keen on pies at the moment. They’re great to make ahead and freeze, so there’s always a tasty meal on hand that can be put in the oven and eaten piping hot!

This is a recipe for a meat pie with a rich beef filling. I make a lovely casserole with shin (gravy) beef.   The casserole has lots of tomato and a good splosh of red wine. The casserole is great too, as is, served with baked potato, pasta, rice or polenta.

Once you’ve cooked the filling, you then make some shortcrust pastry. Pop the filling into the pastry and bake. A lovely homemade pie is ready for eating!

note – you can make either the beef filling or the shortcrust pastry well ahead of time, and put the pie together when you actually want to bake it.

Ingredients
Beef Filling

500g shin (gravy) beef or chuck steak or blade steak if you can’t get shin
1 dessertspoon plain flour
3 tablespoons olive oil
2 medium brown onions, chopped
2 – 4 shallots (more or less depending on the size of the shallots), chopped
2 x 400g tins whole peeled tomatoes
I large tomato, roughly chopped
200 mls red wine
1 tinful of water
1 tablespoon molasses
1 dessertspoon Worcestershire sauce
Sea salt, black pepper
A bay leaf
A few springs thyme
Few sprigs rosemary

Shortcrust Pastry

500g plain flour
Pinch of salt
250g cold butter, diced
Enough iced water to bring the pastry together – about 4 tablespoons
Free-range egg, beaten, for brushing the pastry

Method
Filling

Preheat oven to 140 degrees C.

Place the beef into a ziplock bag with the flour, close and shake the bag to coat the beef pieces in the flour. Heat a heavy based cast iron casserole on the stovetop. Add two tablespoons of oil to the casserole.

Add half of the beef pieces and cook for a minute or two to brown the meat, turning to make sure all sides get the heat. This is just to caramelise the meat. Remove the pieces from the casserole and set aside. Add the other half of the beef and caramelise in the same way, removing from the casserole once browned.

Add the other tablespoon of oil, and add the the chopped onions and shallots. Fry over a medium heat until the onions and shallots are softened, about 3-5 minutes. Return the meat to the casserole.

Add the tinned tomatoes, roughly breaking up into the casserole. Add the chopped fresh tomato. Stir in the red wine, and using one of the tomato tins, add a tinful  of water. Stir in the molasses and Worcestershire sauce. Season with a sea salt and black pepper. Tie up the bay leaf, thyme and rosemary with an elastic band or a piece of string, to make a bouquet garnis, and put into the casserole mixture.

Making sure the mixture is simmering, carefully remove the casserole to the preheated oven. Cook for 3 hours, or until the beef is tender and almost falling apart. You should check after 2 hours, just  in case the casserole has cooked a bit dry. If so, you can add some more water. As a general rule, it’s pretty hard to overcook this cut of beef, so 3 hours is usually about the right time.

Remove the casserole from the oven, remove the bouquet garnis,  and cool to room temperature.

Shortcrust Pastry 

Place the flour and salt in the bowl of a food processor and blitz to combine. Add the butter cubes and carefully blitz until the mixture resembles breadcrumbs. At this point, add the iced water a little at a time, blitzing after each addition. Only add enough water to get the mixture to start to come together into a ball, you may not need it all. Be very careful not to process too long each time you blitz, as this will overwork the mixture, and make the pastry tough.

Turn the pastry out onto a work surface. Bring the pastry together into a ball, with your hands. Wrap the pastry in cling wrap and chill for at least half an hour in the fridge.

Making the Pie

Preheat the oven to 180 degrees C.

Remove pastry from the fridge. You will need a pie dish, tin or mould, 18cms or 20cms in diameter. Cut the pastry into two pieces, one slightly bigger than the other. Roll the bigger piece, for the base of the pie, between 2 sheets of baking paper, into a round at least big enough to fit into the pie dish, covering the base and sides. Ease the pastry into the dish. Don’t worry if the pastry breaks, it’s easy to patch up any gaps. You can trim off any excess from around the edge.

Now it’s time to fill the pie. You won’t need all the filling – fill with enough of the meat mixture to fit comfortably into the pastry. Brush the edge of the pastry with beaten egg.

Take the second, smaller piece of pastry, and roll between pieces of baking paper into another round, the size of the top of the pie, making sure you have enough pastry to overlap the top of the pie. You can always trim the excess. Place over the filling, making sure the top pastry meets the bottom pastry all around the pie. Seal the the top and bottom of the pastry by pushing down around the edge with the prongs of a fork.

Brush the top of the pie all over with beaten egg, before putting the pie into the hot oven. Cook for 30 minutes, or until golden brown on top. Remove from the oven.

Serve in big slices with a green salad or mushy peas and carrots, and a dollop of sauce if you like. I go for Worcestershire or good old tomato ketchup!

Leftover pie can be refrigerated and reheated in the oven. And of course you can freeze portions of the pie too. Defrost them and reheat in the oven. Never microwave the pie, otherwise the pastry ends up limp and pretty unappetising!

Jamie Oliver’s Mexican Chilli

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I first cooked this delicious, simple and cost-saving recipe from Jamie Oliver in 2014. The recipe has certainly been popular on my blog! I guess everyone is looking for hearty, slow cooked casseroles and stews that can be quietly cooking away for a few hours. The original post can be found here.

The recipe comes from Jamie’s book Save with Jamie. I absolutely love it because it’s cooked with beef shin, bone in! Beef shin is so rich in flavour and gets better and better the longer you cook it.

The recipe needs to be cooked for a long time – 5 hours – and you end up with a lovely, unctous stew with plenty of liquid. The meat just falls apart, it is so tender.

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So here is Jamie’s recipe.IMG_8801

Ingredients

Chilli

Olive oil

2 red onions

4 cloves of garlic

2 fresh red chillies ( the large, not so hot ones – or more if you want more heat)

30 g fresh coriander

2 teaspoons ground cumin

2 teaspoons smoked paprika

2 teaspoons ground cinnamon

2 x 400 g tins of chopped tomatoes

2 tomato tins of water

1 kg beef shin, bone in, sinew removed

2 fresh bay leaves

1 x 400 g tin of cannellini beans

Rock salt and freshly ground pepper.

Fluffy basmati rice and yoghurt or sour cream to serve

Method

Preheat your oven to 170 degrees C.

Heat a large heavy bottomed casserole on the stove top on a medium heat. Add swig of olive oil to the pan. Add chopped red onions and minced garlic and fry for a couple of minutes. Add chopped chillis and the roots and stalks of the coriander, leaving the tops for the garnish. Add the spices and a good grind of salt and pepper. Fry till the mixture is caramelized and gnarly, but not burnt.

Pour in the chopped tomatoes, fill each tin with water and add these to the casserole. Stir to mix, making sure you gather up all the goodness at the bottom of the casserole.

Roll the shin of beef in salt and pepper to coat, then place gently in the centre of the casserole. Turn to coat in the liquid. Pop the bay leaves into the mixture.

Place the lid on the casserole and move to the pre-heated oven. Cook for 5 hours. I suggest checking after a couple of hours, and then each hour, to make sure the liquid is not drying up. Top up with water, to loosen if needed.

20 minutes before the end, drain the tin of cannellini beans and stir through. Add a splash of the bean juices if the chilli looks dry.

When the meat is falling apart and the chilli is thick, shake the marrow out of the bone and stir it back into the chilli.

Serve the Mexican chilli with fluffy rice and yoghurt or sour cream, and coriander leaves to garnish.

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Save with Jamie: Mexican Chilli Beef

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*For an updated version of this dish please see my 2015 post.

This is a great recipe for lovers of slow cooked food! it’s from Jamie Oliver’s book Save with Jamie:

http://www.jamieoliver.com/recipes/category/books/save-with-jamie

It’s a Mexican chilli dish made with slow cooked shin of beef rather than minced steak.

I’m a HUGE fan of shin beef, and cook with this cut regularly. It’s perfect for casseroles and stews, any dish that needs long slow cooking.

In this recipe Jamie cooks the beef bone in, in one piece. This creates a real depth of flavour. At the end, when removing the bone, you scrape out the bone marrow into the dish for that extra burst of flavour.

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It’s a really easy dish to prepare – nothing complicated – but it takes time. 5 hours cooking. Perfect for a wet weekend when you are staying indoors anyway.

My comments are that I lowered Jamie’s original oven temperature of 170 degrees C to 150 degrees C. If you are cooking for 5 hours you want the temperature nice and low.

Also, my casserole was not as “liquidy” as Jamie’s. Next time I will add a little more water or some more tinned tomatoes to the mix, or cook for slightly less time.

Ingredients

Chilli

Olive oil

2 red onions

4 cloves of garlic

2 fresh red chillies ( the large, not so hot ones – or more if you want more heat)

30 g fresh coriander

2 teaspoons ground cumin

2 teaspoons smoked paprika

2 teaspoons ground cinnamon

2 x 400 g tins of chopped tomatoes

2 tomato tins of water

1 kg beef shin, bone in, sinew removed

2 fresh bay leaves

1 x 400 g tin of cannellini beans

Rock salt and freshly ground pepper.

Salsa

1 green pepper

4 spring onions

150 g cherry tomatoes

Splash of extra virgin olive oil

Splash of white wine vinegar

Fluffy basmati rice and fat free yoghurt (to serve)

 

Method

Preheat your oven to 150 degrees C.

Heat a large heavy bottomed casserole on the stove top on a medium heat. Add swig of olive oil to the pan. Add chopped red onions and minced garlic and fry for a couple of minutes. Add chopped chillis and the roots and stalks of the coriander, leaving the tops for the salsa and garnish. Add the spices and a good grind of salt and pepper. Fry till the mixture is caramelized and gnarly, but not burnt.

Pour in the chopped tomatoes, fill each tin with water and add these to the casserole. Stir to mix, making sure you gather up all the goodness at the bottom of the casserole.

Roll the shin of beef in salt and pepper to coat, then place gently in the centre of the casserole. Turn to coat in the liquid. Pop the bay leaves into the mixture.

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Place the lid on the casserole and move to the pre-heated oven. Cook for 5 hours. I suggest checking after a couple of hours, and then each hour, to make sure the liquid is not drying up. As I mentioned, my chilli could have done initially with more liquid, or half an hour’s less cooking time to retain more moisture.

Meanwhile, empty the tin of cannellini beans into a frying pan with a swig of olive oil, and fry for a couple of minutes until some of the beans split.

Remove the casserole from the oven, and add the cannellini beans.

To make the salsa,  blitz the green pepper, spring onions, cherry tomatoes and most of the coriander tops in a food processor. Put into a bowl with a splash of extra virgin olive oil and white wine vinegar.

Serve the Mexican chilli with the salsa, fluffy rice and yoghurt, and coriander leaves to garnish.

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Jamie Oliver’s Shin Beef Stew

IMG_9851This dish is fabulous – the meat can literally be eaten with a spoon! I would describe it as a Beef Ragu because the meat is so tender. Jamie describes his recipe:

“Cooking a shin of beef or any good stewing cut this way gives you some really fantastic comfort food. Just letting it slowly blip away in the oven, with the sauce becoming more and more intense, is the nicest sort of cooking there is. Delicious served with some mashed root veg – like carrots, potatoes, a bit of swede, some turnips – but you could also serve it with straight mash, polenta or bubble and squeak (you know, fried veg and potatoes, cockney-London style!) and some nice buttered cabbage or spinach.
”

His original recipe comes from “Cook With Jamie”, and here is the link to the website recipe:

http://www.jamieoliver.com/recipes/beef-recipes/melt-in-your-mouth-shin-stew

I love shin beef, and in Australia it is known as gravy beef. Jamie sing sings its praises and lovingly describes the unctuous flavours derived from long slow cooking of this cut of beef.

Here is my version. The most significant change I made is to lower the oven temperature to 160 degrees C. I think long, slow cooking is the way to go with this recipe.

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Ingredients

• Lug of olive oil
• 6 eschallots, peeled and roughly chopped
• 6 baby carrots, trimmed and used whole
• 2 cloves garlic chopped
• A few sprigs of fresh rosemary
• 1 bay leaf
• 750g quality shin of beef, trimmed and cut into 5cm pieces
• Sea salt
• Freshly ground black pepper
• 1 tbs flour
• 1 x 400g tinned tomatoes
• 1/2 bottle red wine – shiraz or cab suav

Method

Preheat your oven to 160 degrees C.  In a heavy-bottomed casserole, heat a lug of olive oil and gently fry the eschallots, carrots, garlic and herbs for 5 minutes until softened slightly. Meanwhile, toss the pieces of beef in a little seasoned flour, shaking off any excess. Add the meat to the casserole  and stir everything together, then add the tomatoes, wine and a pinch of salt and pepper. Gently bring to the boil, cover with a double-thickness piece of aluminum foil and a lid and place in your preheated oven for 3 hours or until the beef is meltingly tender and can be broken up with a spoon. Taste and check the seasoning, remove the rosemary sprigs and bay leaf.

Serve with pappardelle, polenta, mash or rice.

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Victorian Beef Pie

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I was given this beautiful pie mould by a Quirky sister. It is modelled on a Victorian mould. These moulds were originally copper or tinned iron and were often highly decorative.

The pastry is easy to insert into the tin, the pastry case holds the filling well, and the pie unmoulds well once cooked.

I have used the same recipe as in the post I wrote for Beef and Red Wine Pasties:

Winter Pies: Beef and red wine pasties + Ham, leek and mushroom baby pies.

I lined the mould with rough puff pastry and filled the pie with beef in red wine, adding a lid to the pie.

I eggwashed the pastry before putting the filling in and then eggwashed the lid. Don’t forget to cut a slit in the lid to let the steam escape.

On this particular occasion I served the pie with a lovely bacon, cabbage and pea side dish.

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