Coorong Angus Beef and Red Wine Pie with Cavolo Nero and Quince

INGREDIENTS

Beef Pie Mixture

  • 415g Brown onions
  • 20g Garlic
  • 20g Rosemary
  • 3 Sprigs Thyme
  • 125g Large open swiss brown mushrooms
  • 950g Beef shins
  • 1/2 cup Red Wine
  • To taste Salt flakes
  • 20g Corn flour
  • 1 Egg

Cavolo Nero and Quince

  • 1 bunch Cavolo Nero
  • 1 1/2 cup Quince

Sour Cream Pastry

  • 1 batch Sour Cream Pastry
Print Recipe

Heat a cast-iron pot to 150°C, add Extra Virgin Olive Oil, and once hot, add half the onions, sauté for 5 minutes until they start to brown, and then add the remaining half and sauté for 20 minutes until soft and light brown.

Add garlic, rosemary, and thyme and fry for a further 5 minutes, then add the mushrooms and sauté for 15 minutes.

Add beef shins and brown on all sides, then deglaze with Verjuice, cook for 5 minutes, then add the red wine and continue to cook for 5-7 minutes until all the alcohol has evaporated off – you can smell when this has happened.

Sprinkle with salt, pour over the beef stock, bring to a boil and reduce the heat to 125°C. Cover with a lid for the first 2 hrs, then without a lid for the next 1 hour and 20 minutes or until the meat is falling off the bone. The shins will need to be turned every hour.

Remove the shins from the pan and set them aside, mix the starch with some water to make a paste and whisk this through the liquid, once the shins are cool enough to handle remove them from the bone, and pull apart, discard and fat and gristle, pull the meat into pieces and then blend through the thickened liquid mixture.

Make the Sour Cream Pastry(/recipes/sour-cream-pastry) according to the instructions. To assemble the pie, use mould to cut a disc from the pastry. Line mould with pastry, place filling in, and top with the disc, pinching the pastry together to seal. Brush with egg wash on top. Cook for 15 minutes at 220°C, then drop the temperature to 200°C and cook for a further 15 minutes or until golden.

For the cavolo nero and quince, strip the leaves from the stalk and blanch in a saucepan of boiling water for 5 minutes or until just tender; how long it takes depends on the age of the cabbage. Drain well and squeeze out any excess moisture. Roughly chop cooked cavolo nero into pieces.

Place a large non-stick frying pan over a high heat, add the Extra Virgin Olive Oil and once this is hot add the quince and fry for 2 minutes, add the cavolo nero and continue to cook for another 3 to 4 minutes.