Recipes / Beef Blade

Method:

Hot Water Pastry: This involves melting butter & vegetable shortening (‘lard’) together, then slowly mixing it into a flour/egg mixture to form a paste. This type of dough is ideal for making meat pies since it doesn’t split or crack & turns a nice golden colour while baking.

Combine the flour & salt in a mixing bowl. Make a well in the centre & add the egg; mix with a fork or wooden spoon. Heat the butter & shortening in a saucepan until the ingredients are melted. Bring to a boil for twenty seconds then gradually pour the mixture in a steady stream into the dry ingredients. Mix vigorously using a spatula or wooden spoon until dough starts to form a thick paste. Cover the bowl & let rest at room temperature for 30 minutes. Turn the mixture out onto a lightly floured surface & knead for several minutes until the dough forms a smooth ball. Wrap in plastic wrap & chill in the fridge for 30 minutes.

When ready to use the pastry, roll the dough out to between 5-6mm thick- the thinner the better! Cut out the tops & bottoms according to the shape of your pie moulds. For the sides, cut out strips long enough for a 12.5mm overlap when fitting the dough into the mould

Pie Filling: Cut the blade steak into large dice. Dust with a little flour & shake to remove any excess.

Heat a large Dutch oven & dry roast the mushrooms to release their water. Continue to cook until all water has completely evaporated; this process may take 20-25 minutes on a low to medium simmer; it is important to extract all water content from the mushrooms as this will dilute the intense flavour profile you want to achieve from these delicious fungi.

Add 50gms of butter to the mushrooms, season with salt & cracked black pepper & continue to cook for 4-5 minutes on a low simmer. Remove from heat & reserve.

Add the onions to the Dutch oven & lightly caramelize, include the diced blade & carrots & cook on a medium to high heat to release sugars & continue the caramelization of the vegetables & engage the mailard reaction of the diced blade. Add the mushrooms, thyme & bay leaves & cook for a further 5 minutes prior to adding the beef stock & red wine; bring the liquid to a soft simmer, cover & cook for 1½ – 2 hours or until the meat is tender. Ensure that cooking liquid does not reduce to a level below the diced blade, add additional if necessary.

Sauce Reduction: Remove from heat, cool slightly & using a chinois, strain the cooking liquid from the vegetable & meat & return to the Dutch oven & stove top & simmer to reduce to sauce. To further enhance the flavour profile, add a dash of fish sauce & a tablespoon of vegemite & 2 healthy tablespoons of tomato paste.

Separate the blade steak from the vegetables & shred using a fork; refrigerate both until required.

You want to achieve a reduction of two thirds of the original stock level; you want a pie with an even distribution of sauce to meat ratio, but it is important that you don’t wear the sauce as you bite into it. The sauce has to hold its own!

Importantly, the reduction will concentrate the flavours of the sauce; the blade steak contains a high percentage of connective tissue & therefore collagen. As you apply a continuous slow heat to the meat during the cooking process, the collagen starts to break down releasing its unique gelatinous flavour profile to the sauce.

The mirepoix of onions, carrots & mushrooms in this instance will further enhance the already flavoursome stock while the aromatics & red wine add a degree of complexity to the sauce. With the addition of butter in the mushrooms & the culinary cream, we are essentially layering different fat profiles, further complementing the sauce.

Using just a dash of fish sauce will not adversely affect the flavour, it certainly will not give you a fish tasting sauce but it offers another level of salt to your dish. Similar to layering your fat, to apply the same principles to seasoning.

Vegemite & or Marmite are both spreads made from brewer’s yeast extract; they offer an intensely salty & umami-rich flavour to any beef stew or casserole. Both can add a wonderful rich flavour that is a substitute for a concentrated stock like a demi-glace & can help bring in some of the flavours you get from a good browning on meats.

Both contain glutamic acid, an amino acid that is responsible for the umami taste; I suggest mirroring & complementing a process similar to the mailard reaction when browning meat. Importantly, a tablespoon at a time, both has a very strong flavour, use sparingly.

If the consistency isn’t exactly what you want; do not hesitate to add a roux to thicken; add addition stock if you sauce is too thick.

Add the reserved shredded blade steak & vegetables back into your sauce & stir to combine. The sauce should coat both the meat & vegetables & hold firm to the touch.

I have included 6 sheets of bloomed gelatine to the pie filling, but only after I removed from the heat as even a slow simmer will decrease the efficiency of the gelatine. Why gelatine in a hot sauce?

There are a few reasons I will add gelatine to stocks, casseroles, stews & soups; firstly, it improves mouthfeel, it also complements & exaggerates the natural jelly derived from the connective tissue of the blade. A security blanket you could say. Cool & refrigerate

To line & bake the pie moulds: Prepare individual springform tin moulds with oil, discarding any excess.

Roll out the dough, cut the bases, tops & side strips all larger than required to accommodate an overlap which is necessary to prevent leakage.

A jus & a sauce are both used to enhance the flavour of dishes, but they have different compositions & uses:

Jus: This is a term derived from French cooking, it refers to the natural juices that are released from the meat during cooking1. A jus is made with just broth, poultry or meat stock, & herbs2. It is typically clear & thin, & it’s made from the same juices that have been refined & condensed. This makes it lighter in flavour & easier to digest.

Sauce: A sauce is a liquid (often thickened) condiment or accompaniment to food. It can be made from the same juices as a jus, but other ingredients such as wines, spirits, butter, flour, milk, or cream are often added. This gives sauces more flavour & complexity2. Sauces can be served hot or cold.

In summary, the main difference between a jus & a sauce lies in their composition & thickness. A jus is typically a light, clear, & thin liquid made from the juices of the meat, while a sauce is a thicker liquid that can include a variety of additional ingredients