Inspired by the superb beef produced in Melbourne and Victoria while filming "Field Trip with Curtis Stone" Season Two, Chef Curtis Stone shares his version of an Aussie classic: beef shin, stout & onion pie (aka slow-cooked beef carbonnade pie). Share the buttery, flaky crust and flavorful, aromatic filling with your family or enjoy it all to yourself.
"The beef shin pie was inspired by my visit to David and Ben Blackmore, a father and son team in Victoria who are raising Australian wagyu. Aussies love their pie and I am happy to be the exclusive importer of Blackmore wagyu in the U.S. which is in the butcher case and served at my restaurant Gwen."
MAKES: 1 pie
To make dough:
In a food processor, combine the flour, sugar and salt and pulse to blend. Add the butter and pulse about 10 times, or until the butter is in pea-size pieces; do not overprocess. While pulsing the processor, add 1⁄3 cup of the ice water, then pulse just until moist clumps of dough form, adding more water 1 tablespoon at a time if necessary.
Transfer the dough to a work surface and divide it in half. Take each piece of dough and shape it into a disc. Wrap individually in plastic wrap and refrigerate for at least 30 minutes before rolling out.
To make filling:
In heavy large wide pot, heat oil over medium-high heat. Season beef with salt and pepper. Lightly dust beef with flour. Add beef to hot oil in pot and cook until lightly browned all over, about 3 minutes per side. Transfer beef to bowl.
Add lardons and cook until lardons release fat and become golden, about 5 minutes. Transfer lardons to bowl and set aside. Add onions to lardon renderings and sauté for about 5 minutes, or until tender without any color.
Form bouquet garni from rosemary, sage, thyme and bay leaves. Form sachet with juniper berries and cloves. Add sachet, bouquet, sugar, and garlic to onion mixture. Return beef to pot, add stout, wine, and vinegar and bring to a simmer. Reduce heat and simmer until liquid is reduced by half, about 45 minutes. Strain and reserve onions with lardons, beef and jus separately; discard bouquet and sachet.
Return beef and strained jus to pot. Cover and braise in 275 degrees F for about 4 hours, or until meat begins to fall off bone.
Strain and reserve braising liquid; discard fat. Remove any bones and cartilage from meat.
In large saucepan, melt butter over medium heat. Whisk in flour and cook, stirring often until mixture has the texture of sand and is golden brown. Gradually whisk in strained reserved braising liquid. Stir in meat, reserved onions, and lardons. Bring to a simmer. Simmer until mixture thickens slightly. Season with salt and pepper and a splash of vinegar, if desired. Cool completely.
To assemble and bake pie:
Position rack on lowest rung of oven and set baking sheet on rack. Preheat oven to 400°F. (Being close to source of heat will help bottom crusts bake and brown properly.)
Unwrap larger disk of dough, set it on a floured surface, and lightly dust top of dough. Roll out dough into a 13-inch round, occasionally rotating dough and dusting it with flour to prevent sticking. Brush away excess flour and transfer dough to a 9-inch glass pie plate, centering it in pie plate and letting excess dough hang over the edges. Lightly press dough into dish. Refrigerate pie shell.
On floured surface, roll out other disk of dough into a 12-inch round.
Transfer enough of beef mixture to pie shell to fill (reserve any remaining filling for another use). Arrange second dough round over filling. Trim dough overhang to 3/4 inch. Pinch crusts together and fold overhang under.
In small bowl, whisk egg and milk to blend. Using pastry brush, lightly brush top of pie with egg-milk mixture. Sprinkle with sesame seeds.
Place pie on preheated baking sheet in oven and bake for 40 minutes, or until crust is deep golden and filling is bubbling. If crust begins to brown before filling bubbles, tent pie with foil. Let pie cool on a wire rack until warm before serving.
Cut pie into wedges and serve.