AUTOPLAY
Beef & Bourbon Pies
7 steps
What you’ll need
1/2 Cup Maker’s Mark Bourbon
1 tablespoon
Worcestershire sauce
2
Finely Diced Garlic Cloves
1 cup
Red Wine
6 whole 6 leaves removed
Sprigs of Thyme
1/4 cup
Melted Honey
1/3 cup
Red Wine Vinegar
1 kilo
Beef Short Ribs
2 tablespoons
Oil
1/4 cup
Brown Sugar
2 tablespoons
Smoked Paprika
1 cup
Hot Water
1 each
Onion & Carrot Diced
Make your own flaky pastry one day ahead or used store bought. On day roll out enough for 6 pies.
1. Make your own flaky pastry one day ahead or used store bought. On day roll out enough for 6 pies.
1
The day before marinate your short cut ribs and refrigerate overnight or longer if you can.
2. The day before marinate your short cut ribs and refrigerate overnight or longer if you can.
2
Cook your spare ribs over a low heat for four hours. Long & slow for the tastiest & tender meat.
3. Cook your spare ribs over a low heat for four hours. Long & slow for the tastiest & tender meat.
3
Combine the pie ingredients and cook until the vegetables are cooked and the sauce has thickened.
4. Combine the pie ingredients and cook until the vegetables are cooked and the sauce has thickened.
4
Fill your prepared pie cases nice a full. We want a good sized pies for our winter warmer.
5. Fill your prepared pie cases nice a full. We want a good sized pies for our winter warmer.
5
Top your pies with pastry, I like a rustic look. Pierce the top with thyme sprigs and bake.
6. Top your pies with pastry, I like a rustic look. Pierce the top with thyme sprigs and bake.
6
bake your pastry till it’s a nice golden colour and flaky. Leave a comment below if you enjoyed!
7. bake your pastry till it’s a nice golden colour and flaky. Leave a comment below if you enjoyed!
7
Thanks for watching!