Pomegranate Braised Beef Pie with Polenta Dumplings
Photography by Manja Wachsmuth.
The perfect winter dish of fragrant, slow-braised beef with a mellow warmth from the chilli and the sweet tang of pomegranate molasses. All topped with light polenta dumplings.
Serves: 6
INGREDIENTS
Beef Pie
½ cup plain flour
1 kilogram diced braising beef
olive oil, to cook
150 grams streaky bacon, roughly chopped
2 large onions, thickly sliced
2 carrots, peeled, grated
2 cloves garlic, chopped
½ teaspoon chilli flakes
3 tablespoons tomato paste
2 tablespoons soy sauce
2 tablespoons pomegranate molasses
1 teaspoon brown sugar
1½ cups good-quality beef stock
sea salt and ground pepper
Polenta dumplings
11/3 cups plain flour
2½ teaspoons baking powder
½ cup instant polenta
1 cup grated cheddar cheese, plus extra for topping
1 teaspoon sea salt
150ml milk, plus a little more if needed
1 large egg, size 7, lightly beaten
To Serve
small handful parsley, chopped
METHOD
Preheat the oven to 160°C fan bake.
Beef Pie: Place the flour in a large bowl and season generously.
Add the beef and toss well, shaking off the excess flour. Reserve the remaining flour. Heat a little oil in a sauté pan and brown the beef on all sides. You will have to do this in batches, adding
a little more oil between batches. Using a slotted spoon, transfer to an ovenproof baking dish and set aside.
Add the bacon to the pan and cook for 3 minutes then add the onions, carrots, garlic and chilli. Add a good pinch of salt and cook for 10 minutes, stirring often. Sprinkle over the remaining flour and stir in, then add the tomato paste and soy sauce. Cook for 2 minutes, stirring constantly.
Add the pomegranate molasses, sugar and stock and bring to the boil. Pour over the beef then place a piece of baking paper over the meat and cover tightly with a lid or foil. Cook for 2–3 hours or until very tender when pierced with a skewer.
Polenta and Cheese Dumplings: Increase the oven temperature to 180°C fan bake. Combine the flour, baking powder, polenta, cheese and salt in a large bowl. Mix the milk and egg together and stir in until just combined. Add a little more milk if the mixture is too dry. Pull off small clumps of the dough and place on top of the meat. Grate over extra cheese and cook for 20 minutes until puffed and golden.
To serve: Top with chopped parsley to garnish. Serves 6.
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!