Beef short rib, daikon and miso pot pie Recipe
Cover 1 kg beef short ribs with water and bring to the boil, skimming off the scum. Once the ribs have boiled for a couple of minutes, drain and add back to the pan Add 4 slices of fresh ginger, 1 clove, 5 garlic coves , 1 tbsp light soy sauce , 1 tbsp brown miso paste , 2 tbsp sugar, 700 ml beef stock , 500g daikon and 2 carrots , chopped into thick chunks and 1 onion, cut into large dice onion and bring to the boil. Reduce to a simmer, cover and simmer for 3 hours, or until the beef ribs are very tender Once the filling has finished cooking, remove the ribs, vegetables and ginger slices, discarding the ginger slices Reduce the liquid over a high heat until reduced by one third Combine 1 tbsp cornflour with 1 tbsp of water to make a slurry, and add it to the pie filling bit by bit until you are happy with the consistency Preheat the oven to 180°C/gas mark 4 Transfer the filling to a 12-15cm pie dish (don’t worry too much about the size unless it diff...