Wagyu Beef Cheek Pie with Bone Marrow Gravy
Drogo
6-8
15 minutes
240 minutes
This Wagyu beef cheek pie is the ultimate comfort food, combining slow-cooked, butter-soft beef cheeks with a rich bone marrow gravy and golden puff pastry topping. Beer, beef stock, garlic and bay leaves create a deeply savoury sauce, while bone marrow brings another layer of richness.
Beef cheeks are particularly well suited to slow cooking, becoming beautifully tender during the long braise. Using Wagyu makes this beef cheek pie even more indulgent, while the crisp puff pastry provides contrast to the rich filling underneath.
Serve with creamy mashed potatoes and green vegetables for a comforting winter meal that's ideal for a special Sunday lunch, dinner party or family gathering.
Ingredients
- 1 kg Wagyu beef cheeks
- 1 onion, diced
- 1 carrot, diced
- 5 cloves garlic, thinly sliced
- 500ml beer
- 500ml beef stock
- 2 bay leaves
- 320g ready rolled puff pastry
- 1 egg, beaten
- 1 teaspoon cornflour
- 1 kg bone marrow
Directions
Method
Step 1, Cut the cheeks into bite-sized pieces. Heat some oil in a casserole and brown the cheeks in batches, then set aside.
Step 2, Add the diced onion and carrot and cook over medium heat until softened. Add the garlic and cook for a minute or so.
Step 3, Add the marrow, beer, stock, bay leaf and season with salt and pepper. Put the lid on and cook until the cheeks are tender – about 3 hours.
Step 4, Preheat the oven to 200°C.
Step 5, Remove the cheeks and set aside, then reduce the sauce by half. Mix the cornflour with a little of the sauce and return to the pan. Stir until thickened. Add the beef cheeks back to the sauce.
Step 6, Place the pastry on a lightly floured surface and roll out a little more, if necessary. Use it to top the pie, brush with egg yolk and bake until golden brown.
Ingredients you'll need
