Beef Short Rib Pot Pie

Watch Beef Short Rib Pot Pie - Rizzle on Dailymotion

Transcript

00:00beef short rib pot pie this isn't your grandmother's pot pie it's comfort food

00:05with a serious upgrade we're making beef short rib pot pie that serves eight with tender braised

00:11meat vegetables and flaky homemade crust the total time is about seven and a half hours but most of

00:17that is hands-off slow cooking start by making the dough in a food processor combine two cups flour

00:23three quarters cup cubed butter and three quarters teaspoon salt pulse until crumbly then add one egg

00:30yolk and two tablespoons water pulse until it forms a ball divide into four pieces wrap and refrigerate

00:36for at least one hour heat one tablespoon olive oil in a cast iron skillet and brown two pounds of beef

00:43short ribs on all sides transfer to your slow cooker with diced onion three chopped poblano peppers one

00:50to two diced chipotle peppers and a 28 ounce can of crushed tomatoes cook on low for eight hours

00:56until fork tender then shred the beef completely boil two sliced carrots one cup peas one sliced celery

01:03stalk and half cup corn for eight to ten minutes until tender drain and mix with the shredded beef

01:09in a skillet saute diced onion and butter then stir in half cup flour and spices cumin smoked paprika salt

01:17and pepper gradually whisk in half cup milk and one and three quarters cups beef broth until thickened

01:23combine this sauce with your beef and vegetables preheat your oven to 375 degrees roll each dough piece

01:31into an eight inch circle and press into four greased mini pie pans divide the filling evenly fold the dough

01:37over in a rustic style and brush with beaten egg bake for 30 to 35 minutes until golden brown let cool for 15

01:45minutes before serving then dig into the most decadent pot pie you've ever tasted