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  • Recipe Room  »  Coorong angus beef and red wine pie with cavolo nero and quince



    • 2 tbsp extra virgin olive oil
    • 415g brown onions, roughly chopped
    • 20g garlic, finely chopped
    • 20g rosemary, stripped and chopped
    • 3 sprigs thyme, stripped and chopped
    • 125g large open swiss brown mushrooms, roughly chopped
    • 950g beef shins cut into 3
    • 1 1/2 tbspn Verjuice
    • 1/2 cup red wine
    • To taste salt flakes
    • 330ml beef stock
    • 20g corn flour
    • 1 egg, whisked

    Cavolo Nero and Quince

    • 3 tbspn extra virgin olive oil
    • 1 bunch cavolo nero, washed and chopped
    • 1 1/2 cup quince peeled, cored & cubed

    Coorong angus beef and red wine pie with cavolo nero and quince


    Heat a cast iron pot to 150C, add extra virgin olive oil, and once hot, add half the onions, sauté for 5 minutes until they start to brown and then add the remaining half and sauté for 20 minutes until soft and light brown.

    Add garlic, rosemary and thyme and fry for a further 5 minutes, then add the mushrooms and sauté for 15 minutes.

    Add beef shins and brown on all sides, then deglaze with Verjuice, cook for 5 minutes, then add the red wine and continue to cook for 5-7 minutes until all the alcohol has evaporated off – you can smell when this has happened.

    Sprinkle with salt, pour over the beef stock, bring to the boil and reduce the heat to 125C. Cover with lid for the first 2 hrs, then without lid for the next 1 hour and 20 minutes or until the meat is falling off the bone. The shins will need to be turned every hour.

    Remove the shins from the pan and set aside, mix the starch with some water to make a paste and whisk this through the liquid, once the shins are cool enough to handle remove from the bone, and pull apart, discard and fat and gristle, pull the meat into pieces and then blend through the thickened liquid mixture.

    Make the Sour Cream Pastry according to the instructions. To assemble the pie, use mould to cut disc from pastry. Line mould with pastry, place filling in and top with disc, pinching the pastry together to seal. Brush with egg wash on top. Cook for 15 minutes at 220C, then drop the temperature to 200C and cook for a further 15 minutes or until golden.

    For the cavolo nero and quince, strip the leaves from the stalk and blanch in a saucepan of boiling water for 5 minutes or until just tender; how long it takes depends on the age of the cabbage. Drain well and squeeze out any excess moisture. Roughly chop cooked cavolo nero into pieces.

    Place a large non-stick frying pan over a high heat, add the extra virgin olive oil and once this is hot add the quince and fry for 2 minutes, add the cavolo nero and continue to cook for another 3 to 4 minutes.

    Submitted by
    Maggie Beer

    Tips and Tricks

    • Leftover store-bought thyme can be stored in the fridge for around a week. Alternatively, thyme dries well and can be kept in the freezer for whenever you just need a pinch.

    • Store beef in the coolest part of your fridge – usually the bottom – and on a plate dish to prevent dripping. Leftover cooked beef should be eaten within 2-3 days and uncooked, can be stored, well wrapped in your freezer for 6 months. Use a heavy-duty plastic bag to prevent freezer burn.

    • Cavolo nero – also known as black kale – is best stored in your vegie crisper and will usually last a little longer than your average greens. Chopped up, kale also lasts well frozen, or you can also use up your leftovers with my recipe for delicious Crispy Parmesan Kale Chips (see below).

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