Rosemary Beef Pie. (Or not).

Wow. After my modem caught fire. After I could not blog to the world. It occurred to me that I was addicted to blogging. Or at least I was addicted to telling the world what I had cooked for dinner. In any case. Even if my modem exploded. That doesn't mean my kitchen did...... I cooked this meal for a great friend of mine. (What up Gerard)? Rosemary and beef are a match made in heaven. To infuse them boath in a casserole come pie, well, it's truley very special.... Cook this one on a cold rainy night.

Ingredents:

750g Osso Bucco.

1 large onion.

4 Small carrots.

1/2 cup of peas.

2 cups of red wine.

1/4 cup of flour.

salt/ peper.

1 heaped tbl spoon of fresh rosemary.

1 heaped tbl spoon of freash tyme.

6 cloves of garlic.

Beef stock.

Method:

In a large heavy based pot. Brown off the osso bucco with a little olive oil. Add the diced onion, brown it off. When this is done, add the carrots, (diced), allong with the flour. Sweat this for about 2 minutes on low heat. Pour in the wine, bring this to a rolling boil. after about 4 minutes, add the stock. Reduce to a simmer and cover. Stir occasionally. After about 30 minutes, remove the lid, start to reduce. At this time start some potatoes for mash. As you finnish the mash, the casserolle should be thickening up nicely. In an oven heated to 200c. Place some squares of puff pastery that have been brushed with olive oil on a bakeing tray. Cook them untill they are puffed and golden brown.

Serving:

Lay down a bed of mash. Spoon a generous amount of the beef filling over the top. On top of the lot, wack on the pastery square. take a step back, admire.... Well done!

Beverage:

Wine or beer.... Wine is and ingredent. So wine should be drunk with this meal. But beer... Beer matches beef and rosemary, to a tea. (Larger, or Stout). Its up to you.