Braised Beef, Bread & Collier’s Cheddar Cheese Pudding - Coombe Castle International

Name: Braised Beef, Bread & Collier’s Cheddar Cheese Pudding - Coombe Castle International
Ingredients: 1kg/2.2lbs Shin of beef on the bone; 1kg/2.2lbs Oxtail on the bone; 2 Medium Carrots – Peeled and cut in half; 1 Medium Onion – Peeled and cut into four; 2 Sticks of Celery – Washed; 1 Small Head of Garlic – Cut in half; 3 Bay Leaves; 1 Sprig of Thyme; A preferably round oven proof serving dish to bake the pie in, approximately 7” in diameter and 3” deep; 8 Thick Slices of good bread. Sourdough if you can get it; 3 tablespoons of good Dijon Mustard or English if you prefer; 200g/1 cup approx of Beef Fat for frying bread; 150g/5oz Grated Collier’s Cheddar Cheese; Salt and pepper to season

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Ingredients For the Beef - 1kg/2.2lbs Shin of beef on the bone - 1kg/2.2lbs Oxtail on the bone - 2 Medium Carrots – Peeled and cut in half - 1 Medium Onion –

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Ingredients

1kg/2.2lbs Shin of beef on the bone
1kg/2.2lbs Oxtail on the bone
2 Medium Carrots – Peeled and cut in half
1 Medium Onion – Peeled and cut into four
2 Sticks of Celery – Washed
1 Small Head of Garlic – Cut in half
3 Bay Leaves
1 Sprig of Thyme
A preferably round oven proof serving dish to bake the pie in, approximately 7” in diameter and 3” deep
8 Thick Slices of good bread. Sourdough if you can get it
3 tablespoons of good Dijon Mustard or English if you prefer
200g/1 cup approx of Beef Fat for frying bread
150g/5oz Grated Collier’s Cheddar Cheese
Salt and pepper to season