CookEat Recipe
Beef Pot Pie
Rump beef and vegetables, made here with a crushed garlic clove, braised with demi-glace and baked beneath folded butter pastry.
Method
Steps
Step 1
Cut the two pounds of raw rump beef into one-inch squares. Peel the six small white onions. Peel the two potatoes and cut them into the same one-inch pieces. Tie the two celery branches, four parsley branches and two leeks together. Tie the twelve allspice berries, twenty black peppercorns, two bay leaves, four spice cloves and saltspoon thyme securely in a clean food-safe cloth.
Step 2
Preheat a conventional oven to 350°F for the covered stew. Heat the ounce of lard in a large ovenproof saucepan, add the beef and season with the teaspoon salt and half teaspoon white pepper. Stir and brown briskly for about ten minutes. Add the additional very finely chopped onion, very finely chopped carrot and one peeled, crushed garlic clove, and cook for about five minutes, stirring.
Step 3
Add the six small onions, potatoes, tied vegetables and spice cloth, then the tablespoon flour. Mix gently for about one minute. Measure one gill of finished demi-glace, loosen this portion with a little hot ready-to-use unsalted veal broth and, if refrigerated or thawed, bring the diluted portion to a full rolling boil while stirring and verify at least 165°F. Add it to the stew with the two gills of hot water.
Step 4
Cover and boil for about ten minutes, then put the covered pan in the oven for about forty-five minutes, continuing as needed until the beef and potatoes are tender and the thick centres of beef pieces have reached 71°C. Remove the tied vegetables and spice cloth. Transfer the hot stew to a deep ovenproof baking dish that holds it safely.
Step 5
Raise the conventional oven to 425°F. Take enough prepared chilled raw butter pastry from the linked recipe to cover the top of this dish. Roll it out, cover the stew and trim around the dish. Brush with the actual egg yolk and make a small central chimney for steam.
Step 6
Bake for about twenty minutes, continuing as needed until the pastry is fully baked and golden, the filling bubbles and its centre reaches at least 74°C. Check with a clean probe through the central vent, away from the dish. Serve hot.
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