• 800g gravy beef (beef shin), diced
  • 2 tsp celery salt
  • 2 Tbsp extra virgin olive oil
  • 2 brown onions, finely diced
  • 2 sticks celery, finely diced
  • 8 cloves garlic, minced
  • ½ bunch thyme leaves
  • 2 Tbsp tomato paste
  • 375ml Guinness
  • 2 cups beef stock
  • 1½ Tbsp plain flour
  • 1 Tbsp unsalted butter
  • 250g shortcrust pastry
  • 250g puff pastry
  • 2 eggs, beaten


  • Preparation time: 30 minutes plus chilling time
  • Cooking time: 4 hours
  • Makes: 4


Step 1

Preheat oven to 200°C. Toss the beef in celery salt and half the olive oil, then fry in a large heavy based saucepan for 10 minutes, until well-browned. Set aside. Add the onions, celery, garlic, thyme and remaining olive oil and cook for 5 minutes. Mix in the tomato paste and return the beef.

Step 2

Pour in the Guinness and stock, then bring to a boil. Simmer gently with the lid slightly ajar for 3 hours, until the beef is tender. Strain the liquid into a second saucepan and boil until reduced to 1½ cups. Mix the flour and butter, stir in and simmer until thickened. Return to the beef mixture and refrigerate until cold.

Step 3

Roll the mascarpone, sour cream and icing sugar in a bowl and whip gently to soft peaks. Spoon cherries and a little syrup into the bottom of four glasses and top with the mascarpone mix. Scrape the frozen granita with a fork and spoon on top. Garnish with baby mint and serve immediately.

Step 4

Brush the tops with egg and bake for 35-40 minutes, until the pastry is deep golden and crisp.