LCBO Food & Drink Holiday 2021

COMFORT AND JOY

SHORT RIB & BONE MARROW PIE

8 Arrange rack in bottom third of oven. Preheat oven to 425 F (218 C). 9 Place pie on a large baking sheet and transfer to oven. Bake for 10 minutes, then reduce heat to 375 F (191 C). Bake until crust is deep golden brown, about 1 hour. Cool 45 minutes to 1 hour before serving.

With tender short ribs encased in a sesame crust, this beefy pie is heavily inspired by the Korean stew galbi-jjim. The bone acts as a steam vent, and most of the marrow melts into the filling for a luscious sauce. 1 ⁄ lbs (680 g) boneless beef short ribs, cut into 1-inch (2.5 cm) pieces Kosher salt 1 tsp (5 mL) sesame oil ⁄ lb (150 g) shiitake mushrooms, stems removed, caps quartered 8 cups (2 L) no-salt-added beef broth 1 medium onion, chopped 6 small garlic cloves, minced 2 tbsp (30 mL) minced ginger 6 tbsp (90 mL) all-purpose flour ⁄ cup (60 mL) low-sodium soy sauce 3 tbsp (45 mL) dark brown sugar 1 large carrot, peeled, cut into ⁄ -inch (1 cm) pieces, about 1 cup (250 mL) ⁄ Korean or daikon radish, peeled, cut into ⁄ -inch (1 cm) pieces, about 1 ⁄ cups (375 mL) 1 medium Yukon Gold potato, peeled, cut into ⁄ -inch (1 cm) pieces, about 1 ⁄ cups (375 mL) 4 green onions, cut into ⁄ -inch (1 cm) lengths 1 recipe Sesame Pastry (see page 267) 5-inch (12 cm) long beef marrow bone 1 egg yolk 1 tbsp (15 mL) sesame seeds 1 Season beef generously with salt. Heat a large heavy- bottomed pot over medium-high heat. Add oil, then half the beef. Cook, turning occasionally,

Cut a large X in centre. Transfer dough to a lightly floured baking sheet and return to fridge. 5 Roll out second piece of dough to same dimensions. Wrap dough around rolling pin and carefully unfurl over a 9-inch (23 cm) pie plate, preferably metal. Press dough against sides, paying par- ticular attention to edges. Place marrow bone upright in centre of dough. Mound filling around bone, pressing out air pockets as you go. 6 Remove rolled out dough from refrigerator. Wrap around rolling pin, li and carefully unfurl over pie, making sure to line up centre of X with centre of bone. Pinch top and bottom dough to- gether. Using kitchen shears, trim overhang to ⁄ inch (1 cm). Tuck overhang under itself to create a raised edge. Crimp edge of pie

2 Carefully drain and reserve all but 2 tbsp (30 mL) fat from pot. Reduce heat to medium. Add mushrooms. Cook, stirring occasionally, until edges are browned, 4 to 5 minutes. If stick- ing occurs, add a splash of water. Add onion. Cook until so ened, about 3 minutes. Stir in reserved fat (about 1 tbsp/15 mL), garlic and ginger. Cook until fragrant, about 1 minute. Stir in flour to coat. Cook for 1 minute. Slowly stir in broth, switching to a whisk if necessary. Add soy sauce and brown sugar. Return beef to pot. Bring to a gentle simmer over medium heat. Partially cover and cook, stirring occasionally, until beef is tender, about 2 hours. 3 Add carrot, radish and potato to pot. Partially cover and cook until carrot has so ened and gra- vy is very thick, 45 to 55 minutes. Remove from heat. Cool com- pletely and stir in green onions. 4 To assemble pie, lightly dust a clean work surface with flour. Divide Sesame Pastry dough in half. Rewrap and return 1 piece to fridge. Roll out remaining dough, rotating o en and dusting with flour as needed, until you have a 12-inch (30 cm) circle, about ⁄ inch (3 mm) thick.

Serves 6 to 8

WHAT TO SERVE

Smoky wood, earthy notes and rich, structured, opulent dark berry flavours in this wine readily stand up to and harmonize with this hearty pie. Henry of Pelham Baco Noir Old Vines VQA LCBO 459966, $19.95

using your fingers or a fork. 7 Whisk egg yolk with 1 tsp

(5 mL) cold water in a small bowl. Brush pie evenly with egg wash. Sprinkle with sesame seeds. Chill in refrigerator for 30 minutes before baking.

until all sides are well- browned, 10 to 12 min- utes. Transfer beef to a large plate. Repeat with remaining beef

(there should be enough oil le in the pot). Transfer to plate.

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HOLIDAY 2021 FOOD & DRINK