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Categories:
flour salt butter water thyme freshly cracked black pepper Roast oil butter carrots celery onions mushrooms red wine beef bay leaves thyme kosher salt crumbles egg water cream
Viewed: 15 - Published at: 4 years agoIngredients
- 2- 1/2 cups Flour
- 1 teaspoon Salt
- 1 cup Cold Butter, Cut Into Pieces
- 13 cups Ice Water
- 2 Tablespoons Thyme Leaves
- Freshly Cracked Black Pepper
- 2 pounds Chuck Roast
- 1 Tablespoon Oil
- 3 Tablespoons Butter
- 4 whole Carrots, Large Dice
- 1 whole Head Celery, Each Stalk Cut In Half
- 2 whole Onions, Thinly Sliced
- 4 cups Mushrooms, Quartered
- 1- 1/2 cup Red Wine
- 8 cups Beef Stock
- 2 whole Bay Leaves
- 2 Tablespoons Thyme
- Kosher Salt And Black Pepper To Taste
- 13 cups Bleu Cheese Crumbles
- 1 whole Egg
- 1 Tablespoon Water
- 1 Tablespoon Cream
Method
- For the pastry crust, in the bowl of a food processor, combine the flour and salt.
- Pulse in the butter briefly and add the thyme and a few cracks of fresh black pepper.
- Stream in ice water and pulse until the dough starts to come together and there are still flecks of butter visible in the dough (that is what will make it flaky).
- Dump the dough out onto a piece of wax paper and form the dough into a disc.
- Refrigerate.
- Salt and pepper the piece of chuck roast.
- In a large heavy pot, add the oil and bring the heat to high.
- Sear the roast on each side until nice and browned.
- Remove the roast from the pot and add the butter.
- Add the vegetables to the pot and saute until the onions are soft and translucent, about 5-8 minutes.
- Put the meat back in the pot and add the wine and the stock.
- Place the bay leaves in the pot and a big sprig of thyme on top of the meat.
- Cover the pot and turn the heat down to low.
- Simmer for about 3 hours.
- Remove the meat and set aside.
- With a pair of tongs, remove the celery stalks (which is why we cut it in such big pieces).
- With a Chinese strainer, remove the vegetables from the liquid and set aside.
- Bring the liquid to a boil and reduce it, uncovered, until you just have a few cups of sauce left.
- This should take 15-20 minutes.
- Meanwhile, lightly season the vegetables with Kosher salt until they taste good.
- Set aside.
- Being careful to remove any pieces of fat or fibrous tissue that didnt break down, shred the beef with a fork.
- Reserve the meat, and season with salt until it tastes good.
- When the sauce has reduced all the way, it should be slightly thick and very rich in flavor and color.
- Season it with salt and pepper to taste.
- Preheat the oven to 375 degrees F. Prepare a half sheet pan with a piece of parchment paper and a little cooking spray.
- Take the dough from the refrigerator and cut in half.
- Roll each half out between wax paper.
- Place one half on the parchment lined sheet pan.
- On top of the dough, pile the beef, and then the vegetables, (onions, carrots and mushrooms, not the celery).
- Spoon sauce over the top and let the meat absorb the sauce.
- (This will take all of the beef, but only about half of the vegetables.)
- Sprinkle with the blue cheese.
- Place the second half of the dough over the beef and vegetables and crimp the edges together with the bottom piece of dough.
- Cut steam holes in the top (I cut a heart) of the dough.
- Make an egg wash with one egg, some water and cream.
- Beat together and lightly brush onto the dough.
- Bake at 375 degrees F for about 50 minutes or until the crust is golden brown and the filling is bubbling hot.
- Slice and serve hot!
