Ingredients
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Diced Beef (1kg)
Plain flour (60g)
Salt
Olive or vegetable oil
Carrots - peeled and chopped (3)
Bone with marrow (soaked overnight in cold water) (1 short piece)
Onions - sliced (4)
Beef stock (1.5ltrs)
Red wine (300ml)
Fresh thyme (1 bunch)
Pre-made puff pastry
This recipe is a close version of the venison and marrow pie contained in the Pie Room by Calum
Franklin. The book is great and well worth a read! We have used pre-made puff – but feel free to
make your own pastry if you are feeling keen!
Preheat the oven to hot – 220 degs.
Coat the diced beef in flour and rub over with the oil. Place the coated beef into a roasting tray and
put in the oven for 20 mins. In a separate pan – sweat the onions until golden brown. Remove the
beef from the oven and deglaze with the red wine, scraping all the brown bits as you go. Add the
onions. Add the beef stock, thyme and season. Reduce the oven temperature to 180 degrees.
Bring the roasting pan to a simmer, cover with foil and put into the oven for 1.5 hours. Check the
stew at this point to make sure nothing is sticking. Add the carrots and cook for another ½ hour.
You need a nice thick sauce – so if it’s a bit thin – just reduce a bit until it is a gravy consistency.
Pour the mixture into an oven-proof pie dish and leave to cool to room temperature. You can now
place the marrow bone into the centre of the dish – vertically such that the bone will protrude from
the rim of the dish. Roll the pastry per the instructions – such that it is around 4mm thick and 5cm
larger than the dish all round.
Egg wash the rim of the dish and cut an X where the bone will stick through. Place the pastry over
and seal against the rim and the bone. Egg-wash the pastry and sprinkle with salt and thyme leaves.
You should now place in the fridge for ½ an hour to cool.
Increase the oven to 190 degs and bake for 40 minutes – until the pastry is golden. You may want
to rotate halfway through to get an even bake.
Enjoy with potatoes of your choice. Calum does this with hasselback.
Ruth recommends a bottle of Chianti Reserva 2020 – available at the shop! A delicious combination!
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