Polish · Dessert
Pierogi
Meat pierogi worth the hours: shin braised to collapse, ground with porcini and caramelised onion, sauced with the reduced braise itself
- Prep
- 70 min
- Cook
- 150 min
- Serves
- 6
Ingredients
- Beef shin — 700 g
- Dried porcini — 25 g
- Onions — 250 g
- Carrot — 100 g
- Beef stock — 700 ml
- Butter — 80 g
- Plain flour — 500 g
- Egg — 1 (55 g)
- Warm water — 220 ml
- Salt — 14 g
- Black pepper — 3 g
- Marjoram — 3 g
- Sour cream — 150 g
- Parsley — 10 g
Method
- Brown the shin; braise with carrot, 100 g onion, soaked porcini (liquor included) and stock, covered, at 160°C for 2.5 hours until collapsing.
- Caramelise remaining onion in 30 g butter, 15 minutes.
- Shred beef; pulse with porcini, caramelised onion, marjoram, 150 ml reduced braising liquid, salt and pepper to a moist, spoonable farce. Chill.
- Dough: knead flour, egg, water and 6 g salt, 8 minutes; rest 30 minutes. Roll 2 mm, cut 8 cm rounds.
- Fill (22 g), seal with a crimped rope edge; boil in salted water 2 minutes past floating.
- Reduce remaining braise to a glossy jus; foam in 50 g butter.