Steak and Ale Pie with Beef Cheek and Short Ribs

Ingredients

• 1.5 kg Beef short ribs (bone‑in) (Trim excess fat; keep bone for presentation)
• 0.5 kg Beef cheeks (Trim any silverskin)
• 2 Tbsp All‑purpose flour (for dusting) (Light dusting only)
• 2 large Yellow onions (Quartered, kept chunky)
• 2 large Carrots (Chunky pieces)
• 2 Tbsp Tomato puree (Cooked out slightly)
• 1 sprig Fresh rosemary (Added with veg)
• 2 sprigs Fresh thyme (Added with veg)
• 1 pinch Sea salt (Season veg)
• 2 Tbsp Olive oil (For sautéing veg)
• 375 ml Dry red wine (Half a bottle; good quality)
• 1136 ml Guinness stout (or other ale) (Two UK pints)
• 1500 ml Beef stock (Enough to fully cover meat)
• 75 ml Worcestershire sauce (Generous glug)
• 50 g Beef dripping (or rendered fat) (For roux (burmanet))
• 50 g All‑purpose flour (for roux) (Equal weight to fat for burmanet)
• 300 g Plain flour (pastry) (For short‑crust pastry)
• 150 g Unsalted butter (pastry) (Cold, cut into cubes)
• 50 g Beef dripping (pastry) (Adds flavor to pastry)
• 80 ml Cold water (pastry) (Add gradually)
• 200 g Button mushrooms (Halved, sautéed separately)
• 2 medium Additional carrots (garnish) (Quartered, browned)
• 1 tsp Fresh thyme (garnish) (Leaves only)
• 30 g Butter (for sautéing garnish) (Adds richness)
• 1 Egg (Beaten with 1 Tbsp water for egg wash)
• as needed Flour (for dusting work surface)

Instructions

1. Dust and sear the meat

   Pat the short ribs and beef cheeks dry, lightly dust all sides with a tablespoon of flour, shaking off excess. Heat a heavy‑bottom pan over medium‑high heat, add a splash of oil, and sear each piece on all sides until deep golden brown, about 3‑4 minutes per side. Remove meat and set aside on a plate.

   Time: PT15M

2. Sauté the vegetables

   In the same pan, add a little more oil if needed, then add the quartered onions and carrots. Cook, stirring occasionally, until they just begin to soften and develop a light color, about 5‑7 minutes. Add rosemary, thyme, and a pinch of sea salt; stir for 30 seconds. Add tomato puree and cook another 2 minutes to caramelize slightly.

   Time: PT10M

3. Deglaze and reduce liquids

   Pour in the half‑bottle of red wine and the two pints of Guinness stout. Scrape the bottom of the pan to release any browned bits. Bring to a rapid boil and reduce the mixture by half, about 10 minutes.

   Time: PT10M

4. Return meat and add aromatics

   Return the seared short ribs and beef cheeks to the pan. Add 75 ml Worcestershire sauce, then pour in enough beef stock to fully submerge the meat (about 1.5 L). Bring to a gentle simmer.

   Time: PT5M

5. Low‑and‑slow braise

   Cover the pan with a tight‑fitting lid (or a “carré” if you have one) and place it in a pre‑heated oven at 140°C. Braise for 6 hours, until the meat is fork‑tender and the connective tissue has melted into the sauce.

   Time: PT6H0M

   Temperature: 140°C

6. Prepare the short‑crust pastry dough

   In a bowl combine 300 g plain flour, a pinch of salt, 150 g cold butter cubed, and 50 g beef dripping. Rub between fingertips until the mixture resembles coarse sand. Add cold water a little at a time (≈80 ml) and bring together into a smooth dough. Shape into a disc, wrap in cling film, and refrigerate for at least 30 minutes (ideally overnight).

   Time: PT20M

7. Cool the braised meat in its stock

   After 6 hours, remove the pan from the oven. Let the meat and stock cool together for about 1 hour; this prevents the meat from drying out when removed later.

   Time: PT1H0M

8. Strain sauce and remove excess fat

   Using a colander, lift the meat out of the stock and set aside on a warm plate. Pass the stock through a fine sieve, discarding vegetables and herbs. Skim off a thin layer of fat from the surface; reserve about 50 g for the roux.

   Time: PT10M

9. Make the burmanet (flour‑fat roux)

   In a small saucepan melt the reserved 50 g beef dripping over medium heat. Whisk in 50 g flour and cook for 1‑2 minutes to form a smooth paste. Gradually whisk in a ladle of the strained stock until the mixture is fluid, then stir the slurry back into the main sauce. Simmer for 5‑7 minutes until thickened.

   Time: PT10M

10. Season the sauce

    Adjust seasoning with additional salt, freshly ground black pepper, and a splash more Worcestershire sauce if desired. Keep the sauce on a low simmer while you finish the garnish.

    Time: PT5M

11. Prepare garnish vegetables

    Heat a non‑stick pan over medium‑high heat, add a little oil and a knob of butter. Sauté the halved mushrooms until golden, about 4 minutes. Remove and set aside. Add the quartered carrots, season with salt and pepper, and brown for 5‑6 minutes. Finish with a pinch of thyme. Transfer all garnish to a bowl.

    Time: PT10M

12. Roll out pastry and line the pie dish

    On a lightly floured surface, roll the chilled dough to about 5 mm thickness. Gently lift it and line a 10‑inch pie dish, trimming excess and leaving a slight overhang. Brush the inside with a thin layer of butter. Chill the lined dish for 20‑30 minutes to firm the crust.

    Time: PT15M

13. Assemble the pie

    Spread half of the caramelized onions on the pastry base. Place the whole short rib bone in the center, then arrange large chunks of beef cheek and short rib around it. Spoon generous amounts of the thickened sauce over the meat, followed by layers of sautéed mushrooms, carrots, and the remaining onions. Fill to about 75‑80 % of the dish height to allow room for the lid.

    Time: PT15M

14. Cover with pastry lid and seal

    Roll out the remaining pastry for the lid, fit it over the filling, and trim excess. Brush the rim and underside of the lid with egg wash, then press edges together using a fork or your fingers. Make a small slit over the bone for steam. Cover the exposed bone with a piece of foil to prevent scorching.

    Time: PT10M

15. Final chill before baking

    Refrigerate the assembled pie for 30 minutes to firm the pastry and prevent shrinking in the oven.

    Time: PT30M

16. Bake the pie

    Place the pie on a baking sheet and bake in a pre‑heated oven at 160°C for 90 minutes, or until the pastry is deep golden and crisp.

    Time: PT1H30M

    Temperature: 160°C

17. Rest before serving

    Remove the pie from the oven, uncover, and let it rest for 20 minutes. This allows the juices to settle and makes slicing easier.

    Time: PT20M

Nutrition Facts

Calories

650

Protein

35 g

Carbohydrates

45 g

Fat

30 g

Fiber

4 g

Ingredient Substitutions

• Instead of Beef short ribs (bone‑in): Boneless short ribs, Beef chuck
• Instead of Beef cheeks: Oxtail, Beef shank
• Instead of All‑purpose flour (for dusting): Cornstarch
• Instead of Tomato puree: Crushed tomatoes
• Instead of Fresh rosemary: Dried rosemary
• Instead of Fresh thyme: Dried thyme
• Instead of Olive oil: Vegetable oil
• Instead of Dry red wine: Marsala, Port
• Instead of Guinness stout (or other ale): Other stout, Dark ale
• Instead of Beef stock: Dark chicken stock
• Instead of Worcestershire sauce: Soy sauce
• Instead of Beef dripping (or rendered fat): Butter, Vegetable oil
• Instead of Plain flour (pastry): All‑purpose flour
• Instead of Unsalted butter (pastry): Margarine
• Instead of Beef dripping (pastry): Butter
• Instead of Button mushrooms: Cremini mushrooms
• Instead of Butter (for sautéing garnish): Oil
• Instead of Egg: Milk wash

Equipment Needed

• Heavy‑bottom Dutch oven or braising pan
• Oven
• Rolling pin
• 10‑inch pie dish or tart mold
• Sharp chef’s knife
• Cutting board
• Wooden spoon or spatula
• Colander or fine mesh sieve
• Whisk
• Measuring cups & spoons
• Kitchen scale
• Pastry brush
• Cling film (plastic wrap)
• Aluminum foil
• Cooling rack (optional)
• Oven mitts

Critical Steps — Do Not Skip

• Dust and sear the meat to develop Maillard flavor
• Reduce wine and ale by half for concentrated depth
• Low‑and‑slow braise for 6 hours at 140°C
• Make a smooth burmanet to thicken the sauce without lumps
• Seal the pastry tightly to prevent leaks during baking

Chef Tips from the Video

• Sear the meat in batches to avoid steaming; a proper crust adds depth.
• Use a good quality stout; the bitterness balances the richness of the meat.
• For an extra flaky crust, chill the butter and dripping before mixing into the flour.
• After braising, let the meat rest in its stock; this keeps it moist and makes it easier to handle.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Wrap tightly in foil and freezer‑safe bag; freeze for up to 2 months (unbaked).

Room temperature: Do not store at room temperature; cool to room temp before refrigerating.

Make-Ahead Tips

• Braise the meat a day ahead and refrigerate in its stock; reheat gently before assembling.
• Pastry dough can be made up to 24 hours in advance and kept chilled.
• Sauce can be prepared ahead and reheated; add a splash of stock if it thickens too much.

Frequently Asked Questions