by Maria Teresa Jorge
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Maria Teresa Jorge's Notes:
Expand2 1/2 pounds veal or beef cut in 1 inch cubes Ask a question about this ingredient
3 tablespoons all purpose flour Ask a question about this ingredient
7 tablespoons Extra Virgin Olive Oil Ask a question about this ingredient
3 ounces streaked bacon cut in strips Ask a question about this ingredient
1 cup good red wine Ask a question about this ingredient
3 cups vegetable stock always kept hot on the side Ask a question about this ingredient
1 celery stalk sliced medium thick Ask a question about this ingredient
2 medium sweet onions diced thinly Ask a question about this ingredient
1 head of garlic roasted of which you use 1 tbsp Ask a question about this ingredient
2 medium carrots chopped medium pieces Ask a question about this ingredient
1 1/2 cup button fresh mushrooms cut in slices Ask a question about this ingredient
5 fresh sage leaves Ask a question about this ingredient
1 teaspoon fresh thyme leaves Ask a question about this ingredient
2/3 cups heavy cream for sauce Ask a question about this ingredient
3 tablespoons all purpose flour for sauce Ask a question about this ingredient
salt Ask a question about this ingredient
Pepper freshly grated Ask a question about this ingredient
12 ounces pre-rolled puff pastry sheets (if frozen thaw overnight in fridge) Ask a question about this ingredient
1 egg yolk Ask a question about this ingredient
Turnip, celery and potato mash (see recipe I posted) Ask a question about this ingredient
Pre-heat the oven to 350º F.
Ask a question about this stepCut the garlic head in half horizontally and wrap in aluminium foil. Bake for 45 minutes. When cool enough to handle, squeeze out the garlic and put it in a bowl and squash with a fork until you have a paste. Set aside.
Ask a question about this stepLower the oven to 275º F. Salt and pepper the meat and set aside.
Ask a question about this stepIn a wide frying pan melt 3 tablespoons of olive oil and allow to heat well. Add the bacon strips and brown evenly. Remove with a slotted spoon and set aside.
Ask a question about this stepIn the same frying pan without taking the olive oil and fat rendered by the bacon, fry the mushrooms, (if they don’t fit all make it in 2 batches). Get them to brown and when done, remove them with a slotted spoon to a bowl and season with salt and pepper and1 teaspoon of fresh thyme leaves.
Ask a question about this stepDeglaze the frying pan with half the wine and allow the alcohol to evaporate and reserve.
Ask a question about this stepLightly dust the meat with flour.
Ask a question about this stepIn a dutch oven heat 4 tablespoons of olive oil, add the meat and seal it on all sides – do this in 3 goes so the meat fries well, otherwise it will be too much meat and it will render it’s own water and it will cook in it’s juices and become very chewy. Keep removing the previous batch of meat and go ahead with the second, until you have browned all the meat pieces. Keep the meat in a bowl aside.
Ask a question about this stepAdd the sage leaves and fry for 1 minute, then add the diced onion and garlic and allow to colour until just very pale blond.
Ask a question about this stepAdd the other half of the red wine and deglaze the dutch pan well. Add the deglaze from the frying pan and the 1 tablespoon of roasted garlic mash, stir to dissolve very well and allow to come to a boil again. Add the meat, pancetta and mushrooms and stir. Add the celery and the carrots, vegetable stock to come to 2/3 of the height of the meat.
Ask a question about this stepCover with lid and cook in the oven at 275º F for 2 to 3 hours, stirring from time to time and adding more hot vegetable stock when necessary. When cooked, the meat should almost fall apart.
Ask a question about this stepBring the dutch on the cooker again over medium low heat and check the seasoning with salt and pepper.
Ask a question about this stepDiscard the sage leaves.
Ask a question about this stepDissolve the flour in the cream and add 1/2 a ladle of the hot meat sauce to the cream and stir well. Pour the cream back in the pot, reduce the heat, stir well until all the sauce is well mixed and the meat covered with it, and cook for 4 minutes or until the sauce thickens with the flour.
Ask a question about this stepAssembling the pie: Butter the bottom of an oven proof dish, add one good layer of potato mash (about 1/3 of the height of the dish. Add the meat and vegetable stew with enough sauce almost to the top.
Ask a question about this stepClean the borders of the dish well and layer the puff pastry. Press lightly on the border to adhere it to the dish and with a very sharp knife cut around the dish. At this point you can freeze the dish.
Ask a question about this stepYou can also choose to make individual or 2 portion pies, do whatever is most convenient for you.
Ask a question about this stepLightly brush the pastry with egg yolk, make one whole in the middle for the steam to come out and bake in the oven until the puff pastry is golden brown.
Ask a question about this stepEnjoy!
Ask a question about this stepMaria Teresa, you can edit your recipe until the submission deadline! There should be a link under the "Recipe Tools" near the top right side of the page. This looks great :)
Thank you. I have reviewed the end because I was missing some steps but now it's finished! Many thanks.
I love this presentation! Can't wait to try it. It seems like a perfect 'company' comfort food, as well as for the family!
Thnak you Annelle.
Comfort food! Perfect for a cold, snowy day like today. Thanks for the recipe Maria Teresa. Do you put puff pastry directly over the dutch oven, or do you transfer meat to smaller dishes, and then bake?
Sorry, I hadn't finished writing the recipe and made a mistake and instead of adding another step I published it.
So now the recipe is finished and yes I bake it in a different dish, either for many or individual or for 2 people.
Merrill is a co-founder of food52.
I think that is an accident most of us have encountered, especially when we are trying to remember the steps at 3:00 a.m. It's a good thing you can fix it before someone goes, "now what?"