Beef flank, ale and oyster pies recipe | EUROtoday
Pies are a good way to make use of cheaper but full-flavoured meat cuts, reminiscent of flank and shin of beef and ox cheeks. Tucking in a couple of oysters provides a contact of luxurious. Buying a selected minimize of braising beef will make sure you get only one sort, so it cooks constantly.
Timings
Prep time: 45 minutes, plus cooling and resting time
Cook time: 3 hours
Serves
4
Ingredients
For the filling
- 1kg trimmed flank or shin of beef, minimize into tough 3cm cubes
- 2 tbsp plain flour, plus additional for coating
- vegetable oil, for frying
- 30g butter
- 1 medium onion, finely chopped
- 1 garlic clove, grated
- 1 tsp tomato purée
- 200ml darkish ale, reminiscent of porter or Guinness
- 1.5 litres dark-meat inventory
- 1 tsp thyme leaves
- 1 small bay leaf
- 1-2 tsp cornflour (non-compulsory)
- 12 giant oysters, 8 shucked, 4 left within the half-shell
For the pastry
- 225g self-raising flour, plus additional for dusting
- 85g shredded beef suet
- 60g butter, chilled and coarsely grated
- 1 medium egg, overwhelmed
For the parsley crust
- an enormous knob of butter
- 2 tbsp contemporary white breadcrumbs
- 1 tbsp chopped flat-leaf parsley
Method
- Season the meat and evenly flour it.
- Heat just a little oil in a big, heavy-based frying pan and fry the meat in 2-3 batches over a excessive warmth till browned, then put aside on a plate.
- Melt the butter in one other heavy-based pan and fry the onion and garlic till evenly colored.
- Add the two tbsp flour and tomato purée. Stir over a low warmth for a minute or so, then slowly add the ale and inventory, stirring to keep away from any lumps.
- Add the meat, together with the thyme and bay leaf. Bring to a simmer, cowl and simmer gently for two hours, or till the meat is tender.
- When the meat is cooked, the sauce ought to have thickened to a gravy-like consistency. If not, combine the cornflour with 1 tbsp water, add to the sauce and simmer, stirring, for a couple of minutes. Leave to chill.
- To make the pastry, combine the flour, suet, butter and 1 tsp salt collectively in a big bowl and make a effectively within the centre. Mix in sufficient water (about 150ml) to type a dough and knead for a minute.
- Spoon the meat filling into 4 particular person pie dishes or 1 giant dish, in order that it comes as much as 1cm under the rim.
- Roll the pastry out on a floured floor to 7-8mm thickness. Cut out 4 discs to make pie lids (or 1 giant lid), 2cm bigger all the way in which across the pie dish(es).
- Brush the sides of the pastry with overwhelmed egg. Lay the pastry over the filling, urgent the egg-washed sides on to the rim of the dish(es). Cut a 2cm circle within the centre of every lid however depart it in place. Set apart to relaxation in a cool place for half-hour.
- Preheat oven to 200C/180C fan/gasoline mark 6.
- Brush the pie(s) with overwhelmed egg and bake for 30-35 minutes (or 40-50 minutes for a big pie) till golden.
- Meanwhile, for the parsley crust, soften the butter in a pan, combine within the breadcrumbs and parsley, and season with salt and pepper.
- Once the pie(s) are prepared, take away the pastry circle(s) and pop within the shucked oysters. Return to the oven
for 10 minutes. In the meantime, warmth the grill. - Scatter the parsley crust over the oysters of their half-shell and grill till golden. Place over the pie gap(s) and serve.
https://www.telegraph.co.uk/recipes/0/beef-flank-ale-and-oyster-pies-recipe/