Short rib of beef... pie

The inspiration behind cooking this was a lovely looking section of short rib of beef in my butcher's.  It is a cut which I understand Mario Batali was very keen on while running a restaurant in New York.  Some might find it almost too meltingly fatty, in a pie, in which case I might recommend feather blade steak.  Maybe give it a go and decide for yourself.  One nice thing about short rib is it comes in a handy shape for both browning quickly and evenly, and then sitting in the base of a casserole while braising.  With two sections of bone within, it was around 6''x6''x2'', possibly 900g in all.

Serves 4 (Approx.)

1 piece short rib of beef or equivalent (see above)

3 onions
3 sticks celery
2 carrots
4 cloves garlic, unpeeled

3/4 bottle of red wine (I used a South African syrah which I would recommend)
1 tsp tomato puree
Handful of thyme, tied with string

1 tsp Worcester sauce
25g butter
1 level desertspoon plain flour

Salt and pepper
Pre-prepared (bought) puff pastry
Egg to glaze

Start by browning the rib thoroughly on all sides, in a heavy frying pan, over a medium/high heat, in plain oil, without seasoning.

Meanwhile fry the vegetables, chopped into circa 2cm bits, in a large casserole, again in flavourless oil, aiming to colour the vegetables as opposed to sweating them to being translucent.  So do over a high heat and don't stir too regularly.

Add the rib to the casserole.  Dispose of oil in the frying pan.  If there are nice browning bits attached to the base of the pan then pour the wine in the frying pan, scrape the bottom over a heat then pour into the casserole.  Otherwise just pour the wine straight in.  Add a glass of water if you think needed.

Add the teaspoon of tomato puree and the bouquet of thyme.  Simmer uncovered for around 5 mins to evaporate the alcohol and skim off any scum that arises.  Fold a piece of tin foil to sit over the meat/liquid inside the casserole while braising, which helps focus the heat and minimise evaporation.

Place in an oven at 120C for 5 hours minimum.

Remove from the oven and place on a very low flame.  Fish out the meat to a board.  Skim off excess fat from the casserole and simmer to reduce if needed.  Remove the bones from the meat.  If you like, remove particularly fatty bits also - your preference.  Cut the meat into 1 inch cubes.

Melt the butter in a saucepan.  Add the flour and cook over a low heat for around a minute, whisking all the time as it bubbles.  Ladle in some of the liquid/vegetables, whisking well after each ladle.  Not sure of exact quantity... right amount for the meat you have and pie dish you want to use.  Maybe 750ml of liquid/veg.

Add the Worcester sauce, salt and pepper very generously, simmer for five minutes, then add the meat and simmer for another minute.

Pour into your pie dish.  Top with the puff pastry, using beaten egg and a pastry brush to stick the pastry to the dish.  If you like you can make a border of pastry around the dish before placing the full layer on top of this.

Brush with beaten egg, make a hole for ventilation, and bake at 200C for around 30mins or until the pasty is well flaked and deep golden brown.