Redefine Pulled Beef & Mulled Wine Pie

PREPARATION

Plum & Slow Gin Glaze:  

1. Heat a saucepan over medium heat.  
2. Add the oil, plums and garlic, and sauté until the plums are soft.  
3. Add the gin, juniper, stock and herbs. Bring to a boil, then reduce the heat and simmer until the plums are very soft.  
4. Pass the mixture through a sieve, extracting as much pulp as possible, as this will add flavour and body to the sauce. If it’s too thick, add a dash of boiling water. 

Bread Sauce:  

1. Press all the cloves into the whole peeled onion and place in a saucepan.  
2. Add the bay leaf, peppercorns, and milk. Bring to a boil, then remove from the heat and set aside for 15 minutes. 
3. Strain the liquid through a sieve into a saucepan or remove the onion, bay leaf and peppercorns. 
4.  Stir the breadcrumbs into the milk and place over a low heat for 5-10 minutes, or until the breadcrumbs have absorbed all the liquid and the sauce reaches the desired consistency.  
5. Add sauce and butter, then blend and puree until smooth.  
6. Season with salt and pepper.  

Assemble / Serve:  

1. Heat a medium pan with a splash of oil over moderate heat. 
2. Add the flank steak and sear on all sides. Add enough plum glaze to coat the flank, then reduce the heat. 
3. Continue to glaze the flank until it is cooked through and sticky. 
4. Spoon some of the bread sauce onto your serving dish. Top with the glazed flank (add a skewer to each piece), and garnish with thin slices of fresh plum and some chopped chives or chervil leaves.