Beef in Red Wine with Puff Pastry Lid
⏳ Time
1 hour 30 minutes
🥕 Ingredients
17
🍽️ Servings
6
Description
You can use mashed potatoes instead of puff pastry.
Ingredients
- Wheat Flour - 3.5 oz
- Beef Cheeks - 2 lbs
- Carrot - 1 piece
- Celery stalk - 1 piece
- Bacon - 17.6 oz
- Rosé Dry Wine - 20 fl oz
- Campbell's Beef Broth - 7 fl oz
- Port Wine - 10 fl oz
- Onion - 1 piece
- Fresh Mushrooms - 17.6 oz
- Garlic - 1 clove
- Ground clove - a pinch
- Chopped Sage Leaves - 1 teaspoon
- Bay leaf - 1 piece
- Puff Pastry - 17.6 oz
- Egg white - 1 piece
- Water - 1 tablespoon
Step by Step guide
Step 1
Fry the bacon in a hot skillet, add diced mushrooms and sauté until cooked.
Step 2
Cut the beef into large cubes. Dredge the meat in flour and fry in vegetable oil until golden brown. Transfer the meat to a plate.
Step 3
In the same skillet, sauté the diced onion and minced garlic until soft and golden. Return the meat to the skillet along with the juices that have accumulated on the plate.
Step 4
Add the sautéed mushrooms and bacon, cloves, thyme, bay leaf, and red wine with port wine.
Step 5
Bring to a boil, then reduce the heat and simmer for 10 minutes.
Step 6
Then add the broth and cook for 1 hour. The sauce should be thick and rich. Remove from heat and let cool slightly.
Step 7
Preheat the oven to 392°F.
Step 8
Roll out the puff pastry and cut it to fit the containers you will be baking in. Fill the containers with the meat mixture, cover with pastry, and seal the edges securely. Brush with egg yolk. Bake for 30–40 minutes or until the pastry is golden brown.
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