Beef Pie
Hokkaido-Style Braised Beef Curry and Rosemary
Chef Emily Yuen of Lingo | Brooklyn, NY
Adapted by StarChefs | March 2025 | Photo: Alexander Zeren
INGREDIENTS
Braised Beef:|
40 pounds bone-in beef
1 quart soy sauce
1 quart sake
2 cups mirin
2 cups granulated sugar
5 knobs ginger, halved
1 onion, sliced
Beef Curry:
800 grams curry roux
To Assemble and Serve:
Yield: 1 pie
1 sheet of your favorite pie dough
Egg wash
1 sprig rosemary
METHOD
For the Braised Beef:
Heat oven to 325°F. In a large stock pot over medium-high heat, add all ingredients. Cover with 6 quarts water. Bring water to a boil, then remove from heat. Cover pot with aluminum foil and braise 5 hours in oven, or until meat is fork-tender. Transfer meat to a work surface, reserving braising liquid and bones separately, and shred meat. Transfer picked meat to an airtight container and refrigerate.
For the Beef Curry:
In a pot over medium heat, add 4 liters reserved Braised Beef braising liquid. Bring mixture to a simmer, then whisk in curry roux. Cook until mixture has thickened to desired consistency. Add picked Braised Beef to pot and mix to combine. Remove from heat and set aside.
To Assemble and Serve:
Heat oven to 350°F. Place pie dough in a greased casserole dish and top with 8 ounces Beef Curry and 1 reserved Braissed Beef bone. Cover with additional pie dough, cutting a hole in the middle to allow the bone to stick through the dough. Brush top of dough with egg wash. Bake 20 minuites, or until crust is golden brown and filling is bubbling. Garnish with rosemary. Using a blow torch, char rosemary until smoking.
