Directions

Fallow video for reference

1. Dust beef with flour lightly, brown in pan with decent amount of oil

2. Remove to rest, into the pot with carrot, onion, celery, cover and steam for a few minutes then uncover and add tomato paste, rosemary, thyme, salt, pepper and brown

3. Remove vegetables and then deglaze with half a bottle of red wine and 1 litre of ale, reduce by half

4. Add beef and veg back, bring to simmer, cartouche and braise with a cracked lid, 4hrs @160C or 6hrs @140C.

5. When beef is fall apart, remove from oven and allow to cool inside liquid for 1 hour

6. remove fat from braise, remove beef and vegetables and reduce liquid

7. mix 50g fat with equal flour to form a paste. Spoon some liquid into paste and then slowly incorporate into liquid.

8. brown carrot, mushroom, with fat/butter, rosemary, thyme, allow to cool

Pastry

1. Rub fats into flour thoroughly, add salt

2. Add ~200ml cold water to the flour and bring together

3. cling wrap and rest for 1 hour

Final

1. Assemble pie with caramelized onions on the bottom, cut vent, bake at 160 fan 60 minutes or 170 no fan 80 minutes.