On a cold winter’s night, nothing pairs better with a hearty meat pie than Southbrook Vineyard’s Triomphe Cabernet Sauvignon ($22.95). Estate bottled by Canada’s leading organic and biodynamic winery, the nose features black cassis, eucalyptus, sweet oak spice and fresh bread. The palate has huge jammy fruit with a firm tannin structure to ensure graceful aging. The finish is medium length with freshening acidity. Pair this rich red with Jamie Kennedy’s heart-warming meat pie, enjoyed hot or cold, with mustard pickle on the side.
This recipe is provided courtesy of Jamie’s new cookbook, JK, published by HarperCollins, and available in print and eBook versions throughout Canada.
Jamie Kennedy’s Beer-Braised Meat Pie with Mustard Pickle
Makes 6 servings
½ cup (125 mL) sunflower oil
1¼ pounds (625 g) outside round of beef, cut into large cubes
All-purpose flour for dredging
1¼ pounds (625 g) onions, finely chopped
8 ounces (250 g) finely diced carrots
8 ounces (250 g) finely diced celery
8 ounces (250 g) finely chopped leeks
3½ ounces (100 g) thinly sliced garlic
6 tablespoons (90 mL) tomato paste
2 bottles (12 fluid ounces/341 mL each) local craft beer
1½ cups (375 mL) beef stock
1 bay leaf
1 tablespoon (15 mL) chopped fresh thyme
Salt and freshly ground black pepper
Pastry for double-crust 10-inch (25 cm) pie (use your favourite recipe)
Egg wash (1 egg beaten with 1 teaspoon/5 mL water)
Aunt Myrtle’s Mustard Pickle (see recipe in JK), to serve
Heat the sunflower oil in a large flameproof casserole dish over high heat. Working in batches, dredge cubes of beef in the flour and sear them in the hot oil. Remove beef from the casserole and reserve. Reduce heat to medium and add the onions, carrots, celery, leeks and garlic; gently sauté for 5 minutes, stirring from time to time.
Stir in the tomato paste and continue to sauté until the tomato paste is browned nicely. Add the local craft beer, beef stock, bay leaf and thyme. Bring to the boil, and then reduce heat to a simmer. Season with salt and pepper. Add the seared beef cubes and any accumulated juices, cover and braise until beef is tender but not falling apart, approximately 2 hours. Cool to room temperature in the pot before placing in the refrigerator to chill overnight.
The next day, preheat the oven to 350°F (180°C). Remove the bay leaf from the meat filling.
Roll out half of the pastry and line a 10-inch (25 cm) pie plate. Fill the pie shell with the meat filling. Roll out the remaining pastry and cover the pie, crimping the edges to seal. Brush with the egg wash and cut 3 slits in the top crust.
Bake for approximately 1 hour or until pastry is golden brown. Serve hot or cold with mustard pickle or chili sauce.
About Southbrook Vineyards
Founded in 1991, Southbrook Vineyards is the epitome and evolution of co-owners Marilyn and Bill Redelmeier’s love story with wine, the land, and all things “local.” The winery produces a range of red and white organic and biodynamic wines that continues to earn recognition from critics and consumers alike. The winery produces five different families of wine — Triomphe, Poetica, Connect, Whimsy! and fruit wines, as well as the world’s first biodynamic icewine — all possessing their own unique character and characteristics, offered in a range of prices to suit any oenophile’s budget. Southbrook has taken the responsibility to engage fully in a sustainable program. Third-party endorsements such as LEED® Gold for architecture and Intervin Winery of the Year for wine quality, along with those certifying biodynamic and organic practices, affirm the Redelmeiers’ goal to lead by example and serve to inspire others to make a commitment to sustainability, pursuing their passions and creating fine wines. For more information visit www.southbrook.com, on Facebook or on Twitter @southbrookwines.