Wagyu Beef Cheek Pie with Bone Marrow Gravy
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Feeds 6 - 8 people 
Prep time 15m
Cook time 240m
Description
This is the ultimate comfort food: butter-soft Wagyu beef cheeks with a bone marrow enriched gravy and a puff pastry topping. Just serve this with mashed potato and some green vegetables for the perfect winter warmer.
- 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
- Cut the cheeks into bite-sized pieces. Heat some oil in a casserole and brown the cheeks in batches, then set aside.
- Add the diced onion and carrot and cook over medium heat until softened. Add the garlic and cook for a minute or so.
- 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.
- Preheat the oven to 200C.
- 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.
- 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 for 30-25 minutes, or until golden brown.
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Ingredients you will need
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