Red Wine Braised Steak and Cheddar Pie

Method

1. Cut the beef into 2 cm cubes, pat it very dry with kitchen paper, season with salt and pepper and toss in the flour. Wet meat steams instead of browning.

   Add in this stepBeef brisket or chuck (in one piece) 240 gSalt to tasteBlack pepper to tastePlain flour (for coating the beef) 3 tsp

2. Heat the oil in a heavy pot over medium-high heat and brown the beef in 1 batch(es) for 5 min, leaving space between the pieces, until deep brown on all sides. Lift out. Leave the brown crust on the bottom of the pot: that is the flavour.

   Add in this stepVegetable oil 1 tbsp

   medium-high heat

3. Turn down to medium heat, add the onion and garlic to the same pot and cook for 4 min until soft, then stir in the tomato paste for 1 minute. Pour in the wine and boil for 2 min, scraping the bottom with a wooden spoon, until reduced by half.

   Add in this stepOnion (finely chopped) 80 gGarlic cloves (chopped) 1Tomato paste 1 tspDry red wine 80 ml

   medium heat

4. In the 18 cm pot, add the beef, stock, Worcestershire sauce, thyme and bay leaf. Bring to the boil over medium-high heat, cover, turn down to low heat and simmer for 1 h 30 min. It is done when the beef falls apart when pressed with a spoon and the sauce is thick. Remove the bay leaf, adjust the seasoning and leave to cool completely for 30 min.

   Add in this stepBeef stock 180 mlWorcestershire sauce 1 tspThyme 2 pinchBay leaf 1Salt to tasteBlack pepper to taste

   medium-high heat→low heat

5. Line 2 pie tins with shortcrust, prick the base a few times with a fork, fill generously with the cold filling and top with cheddar.

   Add in this stepNumber of pies (10 to 12 cm pie tins) 2Shortcrust pastry (for the base) 160 gAged cheddar (coarsely grated) 40 g

6. Cover with puff pastry and press the edges with a fork to seal. Cut a slit in the middle, brush with egg wash and chill for 10 min so the pastry is cold; cold puff rises higher.

   Add in this stepPuff pastry (for the lid) 80 gEgg for egg wash 1

7. Bake in the oven at 200°C for 25 min until the lids are puffed and deep golden. Rest 5 minutes before turning out. With 3 or 4 pies the oven cools a little, so they need a few extra minutes.

   oven