Braised Short Rib and Onion Cottage Pie with Bone Marrow

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 4kg/9lb beef
• salt and freshly ground black pepper
• 50ml/1fl oz vegetable oil
• 2 carrots
• 1 leek
• 1 head garlic
• 2 tsp black peppercorns
• 4 star anise
• 6 onions
• 300ml/10fl oz red wine
• 110ml/4fl oz port
• 4 litres/7 pints¾fl oz beef stock
• 6 sprigs fresh thyme
• 4-6 x 10cm/4in beef marrow bones
• 4-6 sprigs fresh rosemary
• 3 large floury potatoes, peeled and cut into pieces
• 200ml/7fl oz milk
• 200g/7oz butter
• salt and freshly ground black pepper

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 160°C (325°F). Season the beef generously with salt and black pepper. Heat the vegetable oil in a large heavy casserole and brown the beef on all sides in batches, then set aside.

2. Roughly chop 4 of the onions, the carrots and the leek. Thinly slice the remaining 2 onions and set aside for later. Halve the garlic head horizontally.

3. Soften the chopped onions, carrots and leek in the casserole. Add the garlic, peppercorns, star anise and thyme, then return the beef.

4. Pour in the red wine and port and simmer until reduced by about half. Add the beef stock to cover the meat, bring to a simmer, cover and braise in the oven for 3 to 4 hours until tender and at least 145°F (63°C) in the thickest part.

5. Meanwhile, season the marrow bones with salt and pepper, top with rosemary sprigs and roast at 200°C (400°F) for 15 to 20 minutes until the marrow is soft.

6. Lift out the beef and shred it. Strain the braising liquid, skim the fat and simmer until thick and glossy. Return the meat to the sauce and keep warm.

7. Melt half the butter in a pan and fry the reserved sliced onions over low heat until golden. Boil the potatoes in a pan of water until tender, then drain.

8. Mash the potatoes with the milk, remaining butter, and salt and pepper to taste. Stir in the fried onions. Spoon the beef into a baking dish, top with the mash, and bake at 200°C (400°F) for 20 minutes until golden. Scoop the marrow from the bones and spoon over the pie to serve.