A Pie And A Pint

Most beef pies begin with a braising cut. Ours begins with the same premium cube roll used for The Cut’s signature prime rib.

The rib is slow-roasted for 12 hours and carved during service. Rather than treat the remaining offcuts as waste, our chefs turn them into the filling of the Beef Bone Marrow Pie.

Another three hours

The cooked beef is cut into generous cubes, then braised for a further two to three hours with mirepoix, Guinness and house-made veal stock.

This second cook changes the meat again. The prime rib softens into a rich pie filling, while the vegetables, stout and stock gather everything it has already developed over 12 hours of roasting.

Once the beef is ready, the braising liquid is strained and reduced to a thick gravy before being folded back through the meat. Nothing watery. Nothing added simply to fill the pastry.

Marrow at the centre

Each pie is formed individually, with a piece of roasted bone marrow placed in the middle.
As the pie bakes, the marrow melts through the filling, adding a deep, buttery richness to the beef and gravy. Shortcrust pastry covers the top, turning golden as everything beneath it comes together.

Making more of the cut

The pie was created to make better use of the prime rib we carve each day. But reducing waste only works when the second dish is considered as carefully as the first.

That means premium beef rather than the cheaper cuts usually reserved for pies. It means another three hours of cooking, gravy reduced from the braise and marrow cut fresh for every pie.

Pie & Pint

The inspiration comes from British gastropub tradition: a proper beef pie accompanied by a properly poured beer.

At The Cut, that familiar pairing begins with 12-hour prime rib and ends with golden pastry, bone marrow gravy and a pint alongside it.

Pie & Pint is available daily from 12pm to 3pm.

Reserve your lunch at The Cut via the link above.

The Cut Bar & Grill practices the responsible service of alcohol. Drink responsibly.