Text 29846, 103 rader
Skriven 2015-08-08 19:42:00 av DAVE DRUM (1:123/140)
Ärende: Gourmet 1801
====================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Short Rib Pot Pie
 Categories: Pastry, Beef, Vegetables, Wine
      Yield: 8 servings
 
MMMMM---------------------------CRUST--------------------------------
      3 c  All-purpose flour
      2 ts Salt
    1/2 c  Chilled, unsalted butter; in
           - pieces
    1/2 c  Beef suet

MMMMM---------------------FILLING & ASSEMBLY--------------------------
      3 lb Boneless beef short ribs; in
           - 2" pieces
           Salt & fresh ground pepper
    1/2 c  All-purpose flour; + more
      2 tb Olive oil
     10 oz Pkg pearl onions; thawed
      4 cl Garlic; chopped
      2 tb Tomato paste
      2 c  Dry red wine
      2    Sprigs rosemary
      6    Sprigs thyme, plus 2
           TB chopped thyme
           Flaky sea salt
           Heavy cream; for brushing
 
  FOR CRUST: Pulse flour and salt in a food processor; add
  butter and shortening and pulse until mixture resembles
  coarse meal with a few pea-size pieces of butter
  remaining. Transfer flour mixture to a large bowl and
  drizzle with 1/2 cup ice water. Mix with a fork until
  dough just comes together.
  
  Knead dough lightly, adding more water by the tablespoon
  if needed, until no dry spots remain (dough will be
  slightly shaggy but moist). Form into a disk and wrap
  tightly in plastic. Chill until firm, at least 2 hours.
  
  DO AHEAD: Crust can be made 2 days ahead; keep chilled.
  
  FOR FILLING AND ASSEMBLY: Preheat oven to 375øF/190øC.
  
  Season short ribs with salt and pepper; toss with 1/2 cup
  flour on a rimmed baking sheet. Heat oil in a large heavy
  pot over medium-high heat and, working in batches, shake
  excess flour from ribs and cook, turning occasionally,
  until deeply browned, 8-10 minutes per batch. Using a
  slotted spoon, transfer to a large bowl.
  
  Add onions to same pot and cook, stirring occasionally,
  until golden brown; season with kosher salt and pepper
  and, using a slotted spoon, transfer to a small bowl.
  Reduce heat to medium, add garlic to pot, and cook,
  stirring, until softened, about 2 minutes.
  
  Add tomato paste and cook, stirring often, until slightly
  darkened in color, 5-8 minutes. Add wine, rosemary, and
  thyme sprigs, bring to a boil, and cook, scraping up
  browned bits, until liquid is reduced by half, 8-10
  minutes. Add 6 cups water to pot and bring to a boil.
  
  Return short ribs to pot; season with kosher salt and
  pepper. Reduce heat and simmer gently, uncovered, until
  short ribs are almost falling apart and liquid is thick
  enough to lightly coat a spoon, 2 1/2-3 hours.
  
  Add onions and chopped thyme to pot and stir to break up
  short ribs; season filling with kosher salt and pepper.
  Remove herb sprigs.
  
  Roll out dough on a lightly floured surface to about 1/8"
  thick. Transfer filling to a shallow 2 quart baking dish.
  Place over filling and trim, leaving overhang. Tuck edges
  under and crimp. Cut a few slits in crust. Brush with
  cream and sprinkle with sea salt. Alternatively, you can
  use 8 individual dishes.
  
  Place dish on a rimmed baking sheet and bake pot pie until
  filling is bubbling and crust is golden brown, 50-60
  minutes (35-40 minutes for smaller dishes). Let sit 5-10
  minutes before serving.
  
  DO AHEAD: Filling can be made 2 days ahead. Let cool;
  cover and chill. Reheat gently before assembling pie.
  
  Makes 8 servings
  
  by The Bon Appétit Test Kitchen
  
  Bon Appétit  | March 2014
  
  MM Format by Dave Drum - 12 June 2014
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Some people eat for fear they're losing weight.
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