Beef short rib and onion cottage pie
- ⏱ 4 hours 30 minutes
- Hard
- Serves 4
- 👥 2-cook recipe
Tender beef short rib, caramelised onions and carrots are topped with mashed potato and baked with marrow bones and rosemary.
Adapted from Great British Chefs.
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Beef short rib and ...
0/0
COOK 1COOK 2
1Prepare vegetables
Wash the leek
Roughly dice the leek and 6 of the carrots
Cut the head of garlic horizontally in half and pick...
2Cut the ribs
3Plate and serve
+ 33 more steps in the app
Beef short rib and ...
0/0
COOK 2COOK 1
1Prepare vegetables
2Cut the ribs
With a large knife, cut through the meat that lies...
3Plate and serve
+ 33 more steps in the app
Ingredients
- 4 kg beef short rib
- 6 carrots (peeled)
- 1 leek (washed)
- 1 head garlic
- 1 bunch fresh thyme
- 6 onions (thinly sliced)
- 4 star anise
- 10 g peppercorns
- 100 ml port
- 300 ml red wine
- 4 l chicken stock
- 4 centre-cut beef marrow bones (cleaned of any sinew)
- 1 bunch rosemary
- vegetable oil, to taste
- sea salt for cooking, to taste
- 3 King Edward potatoes
- 100 ml milk
- 50 g butter
- black pepper, to taste
- sea salt for mash, to taste
The full plan
Split between two cooks — each step says who's on it.
1. Prepare vegetables COOK 2
- Wash the leek
- Roughly dice the leek and 6 of the carrots
- Cut the head of garlic horizontally in half and pick the leaves from half the thyme, leaving the rest as whole sprigs
2. Cut the ribs COOK 1
- With a large knife, cut through the meat that lies between each rib bone so that you have 8 pieces in total
3. Brown the ribs COOK 1
- In a large ovenproof casserole dish, add a dash of vegetable oil and place over a medium to high heat until very hot, Lightly season the ribs with salt and pepper, place in the pan and colour lightly on all sides
- Remove and set aside on a wire rack placed over a tray to catch any juices
- Place the empty pan back on the heat and add the roughly chopped vegetables, the peppercorns, garlic halves and thyme sprigs
- Cook for 5 minutes or until golden
🤝 Cook 2 hands over vegetables.
4. Slice the onions COOK 2
- Thinly slice the onions
5. Caramelise onions COOK 2
- In a saucepan, add a drizzle of vegetable oil over a medium heat
- Add the onions and cook for up to 20 minutes until they are nicely caramelised
- Remove from the heat
6. Boil potatoes COOK 2
- For the mash, peel the potatoes and cut into large chunks
- Place the chunks in a saucepan of cold salted water, cover and bring to the boil
- Reduce the heat and gently boil for approximately 20 minutes until tender
7. Braise the ribs COOK 1
- Pour the port and wine into the pan and allow to reduce by 3/4's
- Return the ribs to the pan with any juices that have gathered in the resting tray, cover with the stock and bring to a simmer
8. Cook carrots COOK 1
- Thinly slice the 6 remaining carrots, and place them into a separate saucepan over a high heat with a splash of vegetable oil
- Season with salt, and add the star anise to the pan
9. Heat milk and butter COOK 2
- In a separate saucepan, bring the milk and butter just to the boil
🤝 Cook 1 hands the saucepan to Cook 2.
10. Cook until tender COOK 1
- Skim off any impurities that float to the top
- Cover the surface of the liquid with a ‘lid’ of parchment paper and place the pan in the oven
- Cook for just under 3 hours until the meat is tender and falling off the bones
11. Soften carrots COOK 1
- Cook over the high heat for 2 minutes
- Turn down to a medium heat and continue cooking for approximately 10 minutes, stirring regularly, until the carrots just start to soften
12. Make the mash COOK 2
- Drain the potatoes in a colander, stand the colander over the saucepan for a few minutes so the potatoes steam in their own heat, Then, mash the potatoes with a masher, or put through a potato ricer or Mouli
- Fold in the hot milk and butter and beat well
- Season with salt and pepper to taste
🤝 Cook 1 hands the colander and potato masher to Cook 2.
13. Bag the mash COOK 2
- Scoop the mash into a piping bag and set aside at room temperature until ready to use
14. Reduce cooking liquid COOK 2
- Remove the pan from the oven and leave to cool
- Take the meat out and set aside
- Pass the cooking liquid through a fine sieve into a clean pan and reduce by half, skimming off any impurities during the process
15. Shred and combine COOK 1
- Remove the meat from the bones, discarding any sinew, and shred the meat into long strips with your fingers
- Combine the reduced cooking liquid with the shredded meat, caramelised onions, carrots without the star anise and thyme leaves
🤝 Cook 2 hands over onions.
16. Assemble the pies COOK 2
- Divide the mixture equally between 4 individual cast iron or earthenware dishes and place a piece of bone marrow in the middle
- Pipe the mash around the bones, or use a spoon if you don’t have a piping bag, and fill the bones with sprigs of rosemary
🤝 Cook 1 hands over the mixture.
17. Preheat the oven COOK 1
- Preheat the oven to 220°C/gas mark 7
18. Plate and serve BOTH
- Place the dishes in the oven and cook for 12 minutes or until the mash is golden
- Serve hot, and set alight the rosemary
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