Day: January 8, 2020

2.5kg bone-in beef short ribs, cut crosswise into 2-inch pieces
Kosher salt and freshly ground black pepper
3 tbsp vegetable oil
3 medium onions, chopped
3 medium carrots, peeled, chopped
2 celery stalks, chopped
3 tbsp all-purpose flour
1 tbsp tomato paste
1 750 ml bottle dry red wine (preferably Cabernet Sauvignon)
10 sprigs flat-leaf parsley
8 sprigs thyme
4 sprigs oregano
2 sprigs rosemary
2 fresh or dried bay leaves
1L low-salt beef stock

Preheat oven to 350F/175C. Season short ribs with salt and pepper. Heat oil in a large Dutch oven over medium-high. Working in 2 batches, brown short ribs on all sides, about 8 minutes per batch. Transfer short ribs to a plate. Pour off all but 3 Tbsp. drippings from pot.

Add onions, carrots, and celery to pot and cook over medium-high heat, stirring often, until onions are browned, about 5 minutes. Add flour and tomato paste; cook, stirring constantly, until well combined and deep red, 2-3 minutes. Stir in wine, then add short ribs with any accumulated juices. Bring to a boil; lower heat to medium and simmer until wine is reduced by half, about 25 minutes. Add all herbs to pot. Stir in stock. Bring to a boil, cover, and transfer to oven.

Cook until short ribs are tender, 2–2.5 hours. Transfer short ribs to a platter. Strain sauce from pot into a measuring cup. Spoon fat from surface of sauce and discard; season sauce to taste with salt and pepper. Serve in shallow bowls over mashed potatoes with sauce spooned over.

Pastry

190 g all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
115 g unsalted butter, cold, cubed
45 ml ice-cold water

Filling

2 tbsp cornstarch
2 tbsp all-purpose flour
375 ml maple syrup
125 ml heavy cream (35% fat content)
1 egg

In a food processor, mix all dry ingredients and pulse. Add butter and pulse in short bursts until the mix is pea-sized. Add water and pulse in busts until the dough just begins to form. Add water as needed. Tip out onto a surface and form into a disk. Wrap in cling film and chill for 30 minutes.

On a flour-dusted surface, roll to a circle of 3mm thickness and line a round 9″/23cm pie dish. Chill while making filling.

Preheat oven to 200C/400F. In a large bowl, mix cornstart and flour. Add maple syrup and whisk until smooth and cornstarch is fully incorporated. Add cream and egg. Whisk again until homogeneous. Empty into pie shell. Bake for 45 minutes or until the filling is set. Leave to cool down at room temperature for 2h.