14×4” springform pan, hot water & lard crust, beef cheeks and short ribs. This was for Christmas, hence the tree decoration. I followed the Fallow recipe on YouTube.
2 beef cheeks, 9 4” cubes of short rib. Dust and sear ribs in Dutch oven. Remove, add more poix & garlic, and roast. Deglaze w/Malbec splashes, then add a half bottle. Add 2 quarts beef stock, 2 pints Guinness, and bouquet garni. Bring to boil and reduce by half. Add meat and cook at 285F for 6 hours. Let cool for 2 hours BEFORE removing meat. Strain and cool everything overnight. Save the solidified fat for a roux. Caramelize a large bag of onions down to about 2 cups. Roast chopped carrot & celery in oven. Combine all ingredients in hot lard crust. Reduce strained stock until nice and thick, adding roux to help thicken. Cover with crust, brush with egg wash, and bake 280F x 2-2.5 hours.
Let rest x30 minutes. Serve.
by SecretlyHiddenSelf
6 Comments
I have never, ever wanted to deal with lard. This may convince me otherwise – it looks AMAZING.
I made a variation of theirs and oh my god the gravy is the stuff of legends. Nice job!
Fallow doesn’t have any Michelin stars. They consistently use “Michelin” in their video titles for click bait
I watched the video from fallow and think your pie actually looks even more appetizing. Well done. The way all of this is constructed actually reminds me a bit of Chicago deep dish or stuffed pizza pies. Lot of the same techniques.
Looks phenomenal, the color is just gorgeous. Just FYi, it’s Mirepoix not more poix.