Ox Cheek, Mushroom and Onion Pie

This is a recipe for quite a rich beef pie.  I based this on a jus recipe in Modernist Cuisine, but with adjusted quantities and some added ingredients to make it more suitable for use in a pie.  With the quantities here, I think the gravy is about the right water content, but doesn’t cling to the beef as well as I’d like – in future experiments I might see if I can use some sort of thickening agent to fix this, but in this version I’ve avoided use of corn flour or similar to keep the flavours strong


– Ox Cheek 500g, chopped into stewing size pieces.  I’ve also used beef shin for this, but it ended up quite fatty.  If you can’t get the right cut, use another cut with good flavour (tough cuts work well)

– 1 large onion, finely chopped

– 300g closed cup white mushrooms, sliced

– 12 rashers thin sliced smoked bacon (optional)

– 50g unsalted butter

– 4 carrots, peeled and cubed

– 4 potatoes, peeled and cubed

– Brown rice miso, 2 tbsp

– Chardonnay 100ml

– Sherry 100ml

– Water 100ml

– Sherry vinegar

– Soy Sauce


1. Sous vide cook the beef for 12 hours at 80 degrees C (refer to sous vide cooking instructions)

2. In a pressure cooker, sauté onion and mushrooms and bacon in the butter until softened, about 10 minutes

3. Add water, sherry, chardonnay to onions and mushrooms then pressure cook for 25 minutes

4. In a separate pan, boil potatoes and carrots for about 10 minutes to soften, then drain

5. Rapidly depressurise the pressure cooker (use a damp towel or follow instructions for the pressure cooker)

6. Add potatoes, carrots, beef, miso, sherry vinegar, soy sauce to the pressure cooker

7. Cook on low temperature for 20 minutes – add water if the mixture is too thick, reduce if too thin

8. Add salt to taste

9. Bake in oven with pastry lid (I’m lazy enough to use shop bought)


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