Braised Beef Cheek Pot Pie
Small Batch · 12 A Week · Miami Pickup
Braised Beef Cheek Pot Pie
Braised 6 hours · Bakes from frozen · Serves 1–2
Wagyu beef cheek braised for six hours in red wine and beef stock, folded into a silky red-wine jus, and sealed in a hand-made British hot-water crust.
How Is It Made?
Wagyu beef cheek, gently braised for six hours in red wine and beef stock with shallots, rosemary, thyme, and tarragon, until it pulls apart spoon-tender. The braising liquid is reduced into a silky red-wine jus and finished with beurre manié, then the meat and vegetables are folded back in, all of it wrapped in a light, buttery, classic British pub style hot-water crust.
Made by hand in small weekly batches in Miami. Frozen fresh, ready for your oven.
Ingredients
Filling: wagyu beef cheek, carrots, red wine, beef stock, peas, shallots, tomato paste, olive oil, garlic, salt, rosemary, thyme, tarragon.
Crust: unbleached all-purpose flour, filtered water, grass-fed beef tallow, grass-fed butter, salt. Contains: wheat, milk. Contains sulfites.
How To Bake It
❶ Heat your oven to 425°F (220°C, or 491 Kelvin if that’s your preferred unit of measurement), baking tray on the bottom rack.
❷ Remove the pot pie from the packaging, leaving it in its tin.
❸ Brush the top with beaten egg, keeping it off the rim, and poke a small hole in the center.
❹ Bake on the hot tray, checking from 20 minutes, until the crust is deep golden and the center reaches 140°F.
❺ Rest 10 minutes, then pop it out onto a plate and enjoy. Never microwave.
Pickup & Storage
Weekly pickup in Miami. Keep frozen until baking day; best within 4 weeks of pickup. Once baked, enjoy the same day.