I love the surprise of serving a savory pie. The flaky crust pairs so perfectly with the filling of tender meat, aromatic vegetables and flavorful gravy.
(Created by TODAY with our sponsor Citi.)
- Coconut oil
- 3 pounds boneless beef short ribs, cut into 2-inch pieces
- Kosher salt
- 10 pearl onions, peeled and halved
- 2 cloves garlic, minced
- 2 scallions, roughly chopped
- 1 tablespoon turmeric powder
- 2 teaspoons curry powder
- 2 tablespoons tomato paste
- 2 cups dry red wine
- 4 cups low-sodium beef stock
- 2 tablespoons chopped thyme
- 2 tablespoons chopped parsley
- 1 egg yolk, mixed with 1 tablespoon coconut oil, for brushing
- 2 pie crusts, homemade or store-bought
1. Set a large Dutch oven or pot over medium-high heat and add a drizzle of coconut oil. Season the ribs with salt and sear on all sides until golden brown. Transfer to a bowl and set aside.
2. Add onions to the pan and sauté until golden brown, remove to same bowl. Reduce the heat and add garlic and scallions and cook for a few more minutes until soft.
3. Add turmeric and curry powder and stir to combine. Then add tomato paste and let fry slightly with the other ingredients, stir to combine.
4. Add red wine and bring up to a simmer, scraping the pan of any bits and reduce by half.
5. Return the short ribs and their juices back into the pot along with beef stock and 2 cups of water and bring up to a low simmer.
6. Cook covered for about 3 hours or until the meat is tender and the sauce is a slightly thickened. Then stir in onions, parsley and thyme; take off heat to cool slightly.
7. Preheat oven to 375°F.
8. Place 1 prepared pie crust into a 2-quart pie dish. Pour cooled filling into the dish and cover with the second pie crust. Crimp the edges from both layers of dough together to seal the pie. Make 3 small slits in the top crust.
9. Brush the top of the dough with the egg yolk and oil mixture. Place the pie in the oven and bake for about 1 hour or until the crust is golden brown. Let set for about 10 minutes before serving.