Michelin Beef Pie at Home

ale

🥗Healthier: non-alcoholic beer

💰Cheaper: beef broth

Non-alcoholic beer maintains flavor without alcohol.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and can be used for sautéing.

puff pastry

🥗Healthier: phyllo dough

💰Cheaper: homemade pastry

Phyllo is lighter, while homemade pastry can save costs.

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner, while pork can be more economical.

Get a heavy bottom pan on low heat.

Flour the beef cheek and short rib beef lightly on all sides.

Add beef to the pan and brown on all sides, achieving a nice golden caramelization.

Remove the beef from the pan once browned.

Dice onions and carrots into chunky pieces.

Turn off the heat and add the vegetables to the pan, cover with a lid to create steam.

Turn the heat back on and roast the vegetables, scraping the bottom of the pan to lift caramelization.

Add a touch of oil to the pan to help the vegetables cook.

Once the vegetables have softened and gained a bit of color, add rosemary, thyme, and a pinch of sea salt.

Add tomato puree to the vegetables and cook it out slightly to develop flavor.

Pour the vegetables onto a tray once caramelized.

Add half a bottle of red wine and two pints of Guinness to the pan, scraping the bottom to release flavors.

Reduce the mixture by half on a rapid boil for about 10 minutes.

Return the vegetables to the pan and dot the meat around them.

Add approximately 75 ml of Worcestershire sauce to the mixture.

Add beef stock to cover the beef completely, ensuring it is fully submerged.

Bring the mixture to a simmer before placing it in the oven at 140°C for around 6 hours.

Use a cartou to keep the meat submerged and prevent evaporation.

Cover the pan with a lid and place it in the oven.

Prepare the pastry by mixing plain flour with a pinch of salt, unsalted butter, and beef dripping until sandy in texture.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens