Bourbon Beef Pies
With rainy days, I’m typically at home cozying up to my blanket on my sofa watching SBS Food Channel. And just for added ambiance, it’s always nice to be braising meat in the oven for that enticing aroma for Bourbon Beef Pies .. Beef and bourbon are a match made in heaven and in this easy Bourbon Beef Pie it doesn’t get much better! These pies can be made up ahead of time ready for a weekend dinner just teamed with fresh beans it’s and meal and a half ....
Bourbon Beef Pies
Makes 6 or one large.
Ingredients
1/2 cup bourbon
1/4 cup melted honey
1/4 cup brown sugar
1/3 cup red wine vinegar
1 tbs Worcestershire sauce
2 tbs smoked paprika
2 garlic clove finely diced
1 kg of beef short ribs
1 cups hot water
2 tbs oil
1 cup red wine
1 large carrot finely diced
1 red onion finely diced
2 cups of pre made polenta
12 thyme sprigs pick leaves from 6 leaving others whole
6 sheets of ready made puff pastry thawed
1 egg beaten well with a little milk
Let’s get Cooking
Making the filling
If using oven preheat to 150C
Place the ribs in a resealable bag.
Combine the first 7 ingredients and pour over the ribs.
Marinate for min 2 hours or overnight is better.
Make the polenta as per the packet instructions and cool in refrigerator until required.
Slow cooker. Place meat on low 8-9 hours or high 6-7 hours until the meat pulls apart easily and the fat has mostly dissolved.
ShuttleChef. Place meat in your pot with 1 cup of water and bring to simmer for 20 minutes. Place second pot full of boiling water in ShuttleChef add second pot and seal leave for 6 hours.
Oven. Place meat in casserole dish with lid and cook on 150C for 4 hours.
Once meat is cooked shred from bones. Retain all of the juices from cooking. This can be done a couple of days ahead. Refrigerate or freeze until required.
Making the Pies
Preheat oven to 180C
In a pan add oil add onion and carrot and cook until tender stirring to stop sticking to pan.
Add thyme leaves.
Add wine and deglaze the pan.
Add the meat along with the juices.
Add the polenta and mix through.
Turn heat down and leave to cook whilst you prepare the pie cases.
I use individual springform pans, any pie case will do or you could make one large pie.
Grease the pie tins with butter.
Using 1 sheet per tin. Line the pie tins leaving an overhang of pastry and enough for the pie top, cut separately.
Prick the base of the pies.
Using pie beads fill the pie cases.
Place in oven for 15 minutes. You want them slightly coloured.
Remove the beads and fill the pies with the filling.
Place pastry top on and make a hole in top by pushing the thyme stalks through the pastry.
I like a rustic look to my pies I tuck the top down into the pie and fold over the excess pastry. You can trim them up or pin tuck to make them look a little more elegant if you wish.
Place pies on a tray use an egg wash to paint the top of the pies and cook until golden brown apron 15 minutes.
Serve hot with your choice of vegetables and enjoy!
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| Marinade the Beef Ribs |
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| Making the filling |
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| Fill the pie cases |
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| Served simply with blanched green beans |
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