Proper Beef and Ale Pie
You really can't beat a good pie and this is exactly that. Hearty beef stew made with local ale and a secret chunk of chocolate to really pimp up the gravy, all topped with a crispy, puff pastry lid. It's the sort of food dreams are made of.
I like to make this pie at the weekend as it's best to give the beef as long as possible in the oven to make the meat just fall apart and melt in your mouth. In turn, this really gives the gravy time to mature and the result is rich and shiny and simply packed full of flavour. This pie is best served with roast potatoes and seasonal veg (and maybe a glass of good red wine too!).
Proper Beef and Ale Pie
Serves 4-6
rapeseed oil
900g beef shin, sinew removed, cut into 2cm chunks
1 onion, sliced
2 celery sticks, finely chopped
3 garlic cloves, finely chopped
3 carrots, finely chopped
400ml ale (medium/golden)
2 fresh thyme sprigs
3 fresh bay leaves
500ml fresh beef stock
10g dark chocolate
1 sheet ready-rolled puff pastry
1 medium free-range egg, beaten
sea salt and freshly ground black pepper
Heat the oven to 160°C/140°C fan/ gas 3. Heat 1 tbsp of the oil in a large, lidded flameproof casserole, sear the beef on a high heat until well-browned (around 2 minutes on each side). Put on a plate using a slotted spoon or a pair of tongs.
Lower the heat and add the onion, celery, carrot and garlic, adding a little more oil if necessary. Gently cook with a good pinch of salt for 8-10 minutes until softened. Remove from the pan and add to the plate with the meat.
With the pan still over the heat, add the ale to deglaze the pan, scraping the bottom of the pan with a wooden spoon while it bubbles away. Return the meat, its resting juices and all the veg to the casserole. Add the thyme, bay leaves, and the stock, then season to taste with salt and pepper. Cover with the lid and cook in the oven for around 2½ hours or until the beef is falling-apart tender. Remove the herbs and discard. Increase the oven temperature to 200°C/ 180°C fan/ gas 6.
Strain the cooking liquid into a small pan. Skim off the fat with a tablespoon (discard) and bring the liquid to the boil. Simmer until reduced by half, then stir in the chocolate and season to taste. Add the reduced liquid back to the meat, season well, then transfer to a 1 litre pie dish.
Cut the puff pastry to fit the top of the casserole dish and lay it over the top. Cut a couple of 2cm slits in the middle of the pastry, brush the top with the beaten egg and bake for 30 minutes or until the puff pastry rises and is golden brown.
I like to make this pie at the weekend as it's best to give the beef as long as possible in the oven to make the meat just fall apart and melt in your mouth. In turn, this really gives the gravy time to mature and the result is rich and shiny and simply packed full of flavour. This pie is best served with roast potatoes and seasonal veg (and maybe a glass of good red wine too!).
Proper Beef and Ale Pie
Serves 4-6rapeseed oil
900g beef shin, sinew removed, cut into 2cm chunks
1 onion, sliced
2 celery sticks, finely chopped
3 garlic cloves, finely chopped
3 carrots, finely chopped
400ml ale (medium/golden)
2 fresh thyme sprigs
3 fresh bay leaves
500ml fresh beef stock
10g dark chocolate
1 sheet ready-rolled puff pastry
1 medium free-range egg, beaten
sea salt and freshly ground black pepper
Heat the oven to 160°C/140°C fan/ gas 3. Heat 1 tbsp of the oil in a large, lidded flameproof casserole, sear the beef on a high heat until well-browned (around 2 minutes on each side). Put on a plate using a slotted spoon or a pair of tongs.
Lower the heat and add the onion, celery, carrot and garlic, adding a little more oil if necessary. Gently cook with a good pinch of salt for 8-10 minutes until softened. Remove from the pan and add to the plate with the meat.
With the pan still over the heat, add the ale to deglaze the pan, scraping the bottom of the pan with a wooden spoon while it bubbles away. Return the meat, its resting juices and all the veg to the casserole. Add the thyme, bay leaves, and the stock, then season to taste with salt and pepper. Cover with the lid and cook in the oven for around 2½ hours or until the beef is falling-apart tender. Remove the herbs and discard. Increase the oven temperature to 200°C/ 180°C fan/ gas 6.
Strain the cooking liquid into a small pan. Skim off the fat with a tablespoon (discard) and bring the liquid to the boil. Simmer until reduced by half, then stir in the chocolate and season to taste. Add the reduced liquid back to the meat, season well, then transfer to a 1 litre pie dish.
Cut the puff pastry to fit the top of the casserole dish and lay it over the top. Cut a couple of 2cm slits in the middle of the pastry, brush the top with the beaten egg and bake for 30 minutes or until the puff pastry rises and is golden brown.
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