- - 750g-1kg beef short rib (on the bone)
- - salt and freshly ground pepper
- 15ml - mixed dried herbs
- 30ml - oil
- 2 - onions, chopped
- 4 - garlic cloves, chopped
- 1 - sprig of rosemary
- 1 - bay leaf
- 100g - tomato paste
- 60ml - red wine
- 500ml - beef stock
- 80ml - butter
- 10ml - fresh rosemary
- 500g - phyllo pastry
Preheat the oven to 170°C. Line a large baking sheet with baking paper and keep an ovenproof pot (with a lid) handy.
1 FILLING If necessary, cut the meat into smaller pieces. Season with the salt and freshly ground pepper, then sprinkle the herbs over.
2 Heat the oil in the pot and fry the meat in batches until brown on all sides. Remove and set aside.
3 In the same pot, fry the onion and garlic until soft. Add the rest of the ingredients and bring to the boil. Turn the heat down and return the meat to the pot.
4 Put the lid on, then put the pot in the oven and stew for 2 hours or until the meat is tender. Check every now and again, stir and add more water if it’s drying out too fast.
5 Remove from the oven, remove the lid and leave to cool in the pot for about 30 minutes.
6 PIE Put the butter and rosemary in a small bowl and heat until melted. Brush some rosemary butter over a sheet of phyllo pastry, add another sheet and brush with butter again, then add a third sheet.
7 Put some filling in the centre of the pastry stack. Roughly fold in the side and put on the prepared baking sheet. Repeat with the rest of the pastry and filling.
8 Bake in the oven for 15-20 minutes or until the pastry is golden brown and crispy.