This is Nokx & Karan’s Wagyu Short Rib & Bone Marrow Pie 🥧 Only 35 available this Sunday 24th from 12PM, with a portion of the profits donated to Feeding the Future ✨ Ingredients 1kg wagyu short rib 1 tsp Kashmiri chilli powder 1 tsp curry powder 1 tsp garlic powder 1 tsp turmeric ½ tsp salt 1–2 pieces bone marrow 1 red onion, chopped 1 tbsp ginger 1 tbsp garlic 5 curry leaves 1 tsp kashmiri chilli 1 tsp turmeric 1 tsp curry powder 1 tsp white vinegar 200ml coconut milk 500ml beef stock 1. Coat the short rib in the above spices. Marinate for 24 hrs 2. Sear the short rib on a medium heat for 5 mins until browned. Cover with beef stock and cook for another 5 mins 3. Transfer to a tray, cover with a cartouche and cook at 180°C for 1 hour 30 mins 4. For the curry base, render the bone marrow in a pan, then remove the bone and return the fat to the pan 5. Add the onions and cook until soft. Add the ginger, garlic, curry leaves and spices, then cook for 2–3 mins 6. Add the cooked short rib and reduce slightly. Season with salt and vinegar, then stir through the coconut milk 1kg Maris Piper potatoes 1 roll suet pastry Butter spray, for greasing 2 tbsp crispy onions 1 green chilli, chopped 1 egg, beaten 3 fried curry leaves 1 tbsp sesame seeds 1 tbsp fennel seeds 1 piece bone marrow 1. Peel and cut the potatoes into 3cm cubes. Coat with a little oil and bake at 180°C for 30 mins 2. Roll out the suet pastry and cut a base and lid to fit your mould. Grease the mould well 3. Line the mould with pastry, then add the baked potatoes and 2–3 large spoonfuls of curry 4. Top with the pastry lid, seal the edges and trim any excess 5. Egg wash, then finish with sesame and fennel seeds 6. Bake at 180°C for 25 mins 7. Roast the bone marrow for the final 5 mins with a little salt 8. Serve the pie topped with bone marrow and a side salad of your choice
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