Chuck Steak Pie

Chuck Steak Pie

A great slow-cooked recipe for pie. This recipe really tastes stunning, thanks not only to the very simple ingredient list but also to the magic of long slow cooking high quality pastured beef.
Prep Time1 hr
Cook Time3 hrs
Restimg Time1 d
Course: Main
Cuisine: Kiwi
Keyword: Frying Pan, Oven, Pot, Slow Cooker
Author: Meredith Thorpe

Ingredients

  • 500 g Ellis Creek Farm chuck steak (or other slow-cooking cut)
  • 2 Onions
  • 2 Tbsp Frying oil (high temperature)
  • 1/2 tsp Salt
  • 1 tsp Paprika powder
  • 1 cup Tomato Puree OR
  • 3 Tbsp Tomato paste OR
  • 3 Large Ripe Tomatoes

Instructions

  • Fry the beef cubes on all sides in the oil. This works best in batches, as it should fry, not get juicy and stew.
  • Add the chopped onions and fry for a few minutes until they are translucent.
  • Now add the seasonings and tomatoes, puree or paste. If you use paste, add a few spoons of water. Stir gently, cover, and simmer on very low for two hours. Stir occasionally so it doesn't stick or burn. If it seems dry, stir in water. Correct the seasoning if necessary.
    If your stove top doesn't do "very low", like mine doesn't, you can stew in the oven for 2 hours at 120 degrees C.
  •  Let the goulash cool. You can do up till here one or two days in advance.
  • Roll out pastry. I like to use bought flaky pastry, but you can also use your own recipe. If you have pie forms line them, reserving pastry for the covers.
     If you don´t have pie tins, you can make Cornish pasty shapes by cutting out circles of pastry with a muesli bowl, then placing a spoon of goulasch in the centre and folding the two sides up to seal in a seam over the top.
  • Fill the pies and place a layer of pastry over the top, sealing around the edges
  •  Bake the filled pies for 30 minutes at 200C.
  • Serve hot or warm, traditionally with good ol´peas and carrots.

Shin on the Bone – Osso Buco

Osso Buco is the shin bone. Strong muscles full of tendons. It requires a long slow cooking to soften the tendons and release the rich flavour. This traditional recipe uses herbs and tomato to bring out and enhance the rich beef flavour.


 

Shin on the Bone - Osso Buco

A deliciously rich and tender beef dish - slow-cooked for maximum flavour
Prep Time30 mins
Cook Time4 hrs 30 mins
Resting Time12 hrs
Total Time17 hrs
Author: Georgie Moleta

Ingredients

  • 500 g Osso Buco
  • 750 ml Red wine
  • 2-3 l beef or chicken stock
  • 1 bunch Rosemary
  • 1 bunch Thyme
  • 3 Tbsp Garlic, minced
  • 1/2 cup Celery, diced
  • 1/2 cup Carrots, diced
  • 6 Tbsp Tomatos, diced
  • 1 Tbsp Tomato paste

Instructions

  • In a bowl mix rosemary, thyme, garlic, and 2 Tbsp olive oil.
  • Rub herb mixture all over osso buck and leave to marinate overnight

Next Day...

  • Pre-heat oven to 160 degrees
  • In pot on high heat add olive oil then osso buco, brown evenly. Then remove and place to one side.
  • In the same pot, add onion, celery, carrot, and remaining marinade. Cook until tender and caramelised, then add red wine and cook until almost dry.
  • Add tomatoes and tomato paste and then put into oven proof dish with osso buco and add stock to cover bone.
  • Place in oven for 4 hours until osso buco is falling off the bone.
  • Remove meat, strain liquid and reduce.