Ingredients
Directions
- 1
Season the short ribs. Brown in a heavy based pot on all sides, then remove and set aside.
- 2
In the same pot the leek, carrot, celery and garlic. Cook until softened then add in the bone marrow and the port. Use the port to deglaze the base of the pot. Allow nearly all the liquid to cook away, then add in the tomato paste and cook for 2 minutes.
- 3
Add the tinned tomatoes and cook for 5 minutes. Add in the red wine, cover with a cartouche and simmer until reduced by half.
- 4
Add in the beef stock, the browned short ribs, thyme, bay leaves and peppercorns and cook on a low heat for 4-6 hours. Make sure to stir gently every 30 minutes to stop the base from burning. You can also skim the surface to remove excess fat.
- 5
Remove the short ribs and break up into a bowl. Add a few tablespoons of the strained liquid to the shredded meat and mix.
- 6
Strain the remaining liquid through a fine sieve. In a separate pan add 30ml of the fat you skimmed, or just use butter, and the flour. Mix over a low heat to form a paste. Slowly incorporate the strained liquid, mixing constantly to avoid lumps. Cook for 10 minutes on low heat until thickened.
- 7
Roll out your pastry on an oven tray, layer the short rib meat over one half, make sure to leave a 3 cm border. Spoon over a tablespoon or two for the dipping sauce (not too much) and add on top the cheese slices. Fold over the other half to create a pocket. Close the borders, brush the pastry with an egg and bake for 25-30 minutes @ 180°C.
- 8
Enjoy with the dip
