i was a warrior poet in the kitchen tonight, pt. 3
steak ale pastry steak and ale ale and pastry steak and ale and pastry
a fred mcgriff jam
Posted 28 February 2014 - 08:01 PM
500g diced steak
2 carrots, finely diced
2 sticks celery, finely diced
2 cloves garlic, finely diced
1 large onion, finely diced
about 20 baby button mushrooms
2/3 pint beef stock
2/3 pint good ale or stout
fresh parsley and thyme
1 tbsp smoked paprika
puff pastry (i used premade)
white wine vinegar to deglaze
an egg, whisked, to glaze
toss the steak in flour and season with salt and pepper, then brown it and set aside
make a mirepoix - finely diced carrots, celery, onion, and garlic
put it in the same pot the steak was in, sweat in more butter for five minutes, then deglaze the pan with the white wine vinegar and scrape up dat goodness.
add the parsley, thyme, and mushrooms and cook for another minute or so
add 2tbsps flour, two tbsps sugar, and 1 tbsp smoked paprika, and stir until the flour is golden brown
add the ale and simmer for a minute, then add the stock and re-add the steak and simmer for about an hour.
meanwhile, grease the pie tray with butter and roll half the pastry out and line the tray with it, with an overhang.
reserve some of the broth so the filling isn't sloppy (i use it for gravy for the mash), then add the filling, and brush the edges of the pie with egg wash
roll out the rest of the pastry and top the pie. trim off the excess pastry, crimp the edges of the pie, glaze well with egg wash, and make a few slits in the middle of the pie.
into the oven with it for an hour at 200C/gas 7!
Posted 01 March 2014 - 05:11 PM
Top dish for cold days. Looks tasty and sweet. Would devour.
Posted 01 March 2014 - 08:53 PM
Posted 01 March 2014 - 09:16 PM
^ fuck yeah. not too long ago I made a pretty crazy onion stew with a Chimay Grand Reserve, was super lush