Beef & Bone Marrow Pie Recipe

Sear the Beef Cheek

In a large pot, heat some oil over medium-high heat. Season the beef cheek with salt and pepper, then sear on all sides until browned. Remove and set aside.

Cook the Onions and Mushrooms

In the same pot, add the cipollini onions and cook until caramelized. Then, add the mixed mushrooms and cook until softened.

Deglaze the Pot

Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom. Let it simmer for a few minutes.

Add Beef Stock and Thyme

Return the beef cheek to the pot, add beef stock and thyme. Bring to a boil, then reduce heat to low and cover. Let it simmer for about 2 hours until the beef is tender.

Add Bone Marrow

During the last 30 minutes of cooking, add the bone marrow to the pot.

Make the Pastry

In a mixing bowl, combine flour and salt. Cut in the butter until the mixture resembles coarse crumbs. Gradually add ice water until the dough comes together. Wrap in plastic and chill for at least 30 minutes.

Roll Out the Dough

After chilling, roll out the dough on a floured surface to fit your pie dish. Place in the dish and fill with the beef filling.

Top the Pie

Roll out another piece of dough for the top crust, cut slits for steam to escape, and place it over the filling. Crimp the edges to seal.

Egg Wash

Beat the egg and brush it over the crust for a golden finish.

Bake the Pie

Preheat your oven to 180°C (350°F). Bake the pie for 45 minutes or until the crust is golden brown.

Cool and Serve

Let the pie cool for about 10 minutes before slicing and serving.