Short Rib and Tallegio Pie

Short Rib and Tallegio Pie
The recipe Short Rib and Tallegio Pie can be made in about 5 hours and 15 minutes. One portion of this dish contains around 91g of protein, 150g of fat, and a total of 2093 calories. This recipe serves 6. Head to the store and pick up arugula salad, shallots, canolan oil, and a few other things to make it today.

Instructions

1
Preheat the oven to 350 degrees F.
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OvenOven
2
For the filling: In a large Dutch oven or heavy-bottomed saucepan, heat the oil.
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Cooking OilCooking Oil
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Dutch OvenDutch Oven
Sauce PanSauce Pan
3
Sprinkle the short ribs generously with salt and pepper. When the oil is hot, add the short ribs and cook on each side until brown, about 3 minutes per side. When browned, remove the short ribs to a plate.
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Salt And PepperSalt And Pepper
Beef Short RibsBeef Short Ribs
Cooking OilCooking Oil
4
Add in the apricots, capers and shallots, and stir, cooking until the shallots caramelize, about 2 minutes.
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ApricotApricot
ShallotShallot
CapersCapers
5
Pour in the red wine and, using a wooden spoon, scrape up all brown bits stuck to the bottom of the pan. Return the short ribs to the pan, transfer to the oven and cook until knife tender, about 2 hours 30 minutes. Halfway through the cooking process, check your short ribs and make sure there is enough liquid in the pot still, adding more red wine if necessary.
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Beef Short RibsBeef Short Ribs
Red WineRed Wine
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Wooden SpoonWooden Spoon
KnifeKnife
OvenOven
Frying PanFrying Pan
PotPot
6
When the short ribs have finished cooking, remove them from the oven and let the mixture cool slightly, enough to handle.
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Beef Short RibsBeef Short Ribs
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OvenOven
7
Transfer the short ribs to a large mixing bowl, and with two forks, shred the meat from the bones, discarding the bones. Meanwhile, there should be about 1 cup of cooking liquid left in the pot. If there is more than 1 cup, place back on the stovetop over medium heat and reduce the liquid to 1 cup.
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Beef Short RibsBeef Short Ribs
MeatMeat
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Mixing BowlMixing Bowl
StoveStove
PotPot
8
Add your cooking liquid to the bowl with the shredded short ribs. Then add the tallegio and heavy cream, stirring all to combine. Taste for seasoning, adding salt and pepper if necessary.
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Salt And PepperSalt And Pepper
Heavy CreamHeavy Cream
Beef Short RibsBeef Short Ribs
SeasoningSeasoning
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BowlBowl
9
For the crust: In a large mixing bowl, mix together the flour, salt, sugar and cinnamon.
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CinnamonCinnamon
CrustCrust
All Purpose FlourAll Purpose Flour
SugarSugar
SaltSalt
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Mixing BowlMixing Bowl
10
Add the shortening and butter and mix until it looks like wet sand.
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ShorteningShortening
ButterButter
11
Mix in the raisins and walnuts. Slowly add 1 cup water, adding more as needed, until the dough comes together. Divide the dough into 5 even balls. On a floured surface, roll 2 balls out to 1/4-inch thickness. Save the remaining dough for other use.
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RaisinsRaisins
WalnutsWalnuts
DoughDough
WaterWater
RollRoll
12
Transfer one crust to line the bottom of a 9-inch pie pan.
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CrustCrust
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Pie FormPie Form
13
Fill your crust with the cooled short rib mixture, and then top with the second crust.
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CrustCrust
14
Cut 3 1-inch-long vents into the top crust and brush with melted butter.
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ButterButter
CrustCrust
15
Transfer the pie to the oven and bake until golden brown and the gravy bubbles through the vents, 45 to 55 minutes. Pull out of the oven and let sit for approximately 15 minutes.
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GravyGravy
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OvenOven
16
Slice and serve with a small side of arugula salad.
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ArugulaArugula
DifficultyExpert
Ready In5 hrs, 15 m.
Servings6
Health Score48
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