Classic Steak and Guinness Pie
TAP FOR METHOD
Marinate the Ox Cheeks with the Guinness, wine and herbs in the fridge for at least 6 hours in advance.Drain the meat ( but keep the marinade), coat each ‘bite size piece in the flour which has been seasoned with sales and pepper. Heat 1 tbsp rapeseed oil in a pan; brown half the meat. Set aside, wipe the pan, then brown the rest until all of the pieces are nice and golden.
Heat 1 tbsp rapeseed oil in a casserole; cook the onions and lardons for 10 minutes until caramelised. Stir in the meat, marinade and herbs, tomato purée and worcestershire sauce; season with salt and pepper.
Cover the casserole with a lid; simmer for 2 hours 30 minutes on the stove, stirring occasionally. Allow to cool.
Preheat the oven to 200c, gas mark. Fry the mushrooms in the butter over a high heat for 4 minutes. Spoon, all the contents of the stew, into small individual ceramic pie dishes, or if making for the family a 20cm x 30cm pie dish. On a floured surface, roll the pastry out a bit larger than the dish; top the pie with the pastry and cut a cross in it. If making individual pies, then cut out round tops of the pastry with a cutter, or cup. Trim away any of the excess pastry and press down around around the edges. Brush with egg
Bake for 45 minutes if using a large pie dish until the pastry is puffed and gravy bubbles at the edges. Let it sit for 5 minutes before serving.
If making individual pies, bake for 20 mins until the pastry is golden and puffed, and gravy starts to bubble. Rest the pies for 3-4 mins and serve as required.
1kg Ox Cheeks, cut into 'bite size' cubes
150ml full-bodied red wine
2 bay leaves
3 sprigs of fresh thyme sprigs
2 tbsp plain flour
3 tbsp rapeseed oil
2 onions, roughly chopped
100g smoked lardons
1 tbsp tomato purée
1 tbsp worcestershire sauce
250g chestnut mushrooms, quartered
10g unsalted butter
400g frozen all butter puff pastry, defrosted
1 beaten egg
Makes 6 individual Pies or 1 Family Pie
3hours ( + 8 hours marinade overnight)
Not Too Tricky
Hearty Beef Stew with Cheesy Guinness Cheddar Dumplings
TAP FOR METHOD
Heat 2tbs of Olive Oil in a large casserole pot over a high heat. Season the Shin of beef pieces and toss in the flour, shaking off excess flour. Add half the beef to the hot oil and fry until golden brown all over. Remove with a slotted spoon and set this aside, repeat with the remaining beef.
Meanwhile, put the shallots in a large pot and in bring to the boil, turn off the heat and leave them for 3-4 minutes. Drain, and then refresh them in cold water. Peel of the dark skin and trim any large ones so that each one is roughly the same size.
Add the remaining oil to the pan, add the shallots and sliced carrots, season and fry these for 4 minutes. Now add the mushrooms to the pan and fry everything together for another minute. Add a small cup of water to the pan, cover with a lid and shake the pan until most of the water has dissolved.
Now, carefully lift the lid of the casserole and add the meat to the pan with all the other ingredients. Add the Red Wine, stock and bouquet garni, replace the lid and bring to the boil.
Place the casserole pot into a medium oven and cook for 2.5 hours or until the meat is nice and tender. Occasionally during the cooking process open the oven, take off the lid and stir the stew to stop it sticking (top up with cold water if it looks dry.
Once the meat is nice and tender, carefully take out of the oven, remove the lid and add the mustard, cook slowly on the stove for 10-15mins to thicken slightly the sauce.
Whilst the stew is cooking on the stove, make the dumplings. Mix half the quantities of flour, butter, mustard, Guinness cheddar and parsley with salt and black pepper, now add a splash of water, then the remaining flour until a soft dough is formed.
Roll into walnut-size balls, place on each ball on top of the stew and cook for a further 10 minutes covered with a lid so they absorbs some of the cooking juices
Pairs well with Hop House 13 Larger, or Open Gate Brewery Pure Brew non alcoholic Lager
The stew can be prepared in advance, sealed in a container for us to 3 months. To cook from frozen, defrost overnight in the fridge, add this the ingredients casserole dish and cook slowly until the stew is hot. Meanwhile make the dumplings and finish the recipe as in step 7 & 8
For a crispier cheesy toping, add some more Guinness Cheddar to the dumplings and flash under a warm grill before serving.
In place of Shin of beef, try some other cuts such as diced beef, or a simple British lean diced casserole steak, which can cut the cooking time down to 2 hours.
3 tbs Olive Oil
1.4kg of Stewing Shin of Beef
3 tbsp plain flour
300g whole shallots or 2 whole onions diced
4 Carrots, sliced
250g Chestnut mushrooms, cut into quarters
800ml Red wine
500ml Beef stock
1 tsp. of Dijon mustard
FOR THE DUMPLINGS
125gm Self Raising Flour
50gm of Softened unsalted butter
2tsp of wholegrain mustard
25gm of GUINNESS Cheddar crumbled or diced
Freshly Chopped Parsley
3 hours to cook (180 minutes)
Not Too Tricky
Guinness® Cheddar, Potato and Onion Quiche
TAP FOR METHOD
This quiche is a delicious homage to the Irish heritage of Guinness®. Rich, comforting and nourishing with the magnificently malty taste of Guinness® Cheddar.
Preheat the oven to gas mark 4 /180°C/350º
First things first, make the short crust pastry. Put the flour and butter into a mixing bowl and lightly rub them together until the mixture looks like breadcrumbs. Stir in the cold water a little at a time and mix until combined. Once the dough has come together, turn out onto a freshly floured, clean work surface and knead until it forms a ball. Wrap in cling film and allow to rest in the fridge for at least 30 minutes.
Grease a 23cm round pie dish, and dust lightly with flour. Remove the dough from the fridge and roll out into a circle on a floured work surface, to about 5mm thick. Transfer the rolled-out pastry to the pie tin and gently press it into all the sides. Roughly trim off most of the excess but a little all round the edge of the dish to allow for some shrinking. Rest in the fridge for a further10–15 minutes.
Using a fork, prick the base of the pastry and line with greaseproof paper weighted down with some baking beans. Place in the oven for 15-20 minutes until lightly golden. Remove from the oven and place on a wire rack to cool, trimming off any excess pastry.
Meanwhile, place a large frying pan over a high heat, add a generous splash of olive oil and fry the potatoes and onion for 20–25 minutes until soft.
Once tender and cooled slightly, mix the potato and onions with the grated Guinness Cheddar and finely chopped thyme together in the partially baked pastry case.
In a separate bowl, beat together the double cream and eggs, season with, sea salt and freshly ground black pepper.
Pour this over the cheesy potato and onion mixture in the pastry case. Place the tart in a pre-heated oven to for 20-25 minutes, or until golden on top and set. Leave to cool on a wire rack for 15 minutes.
We like to serve this slightly warm with a lightly dressed salad and a pint of plain of course!
100 g roughly grated Guinness® Cheddar
350 g waxy potatoes peeled and thinly sliced
2 large red onions thinly sliced
A large sprig of thyme finely chopped
3 large free range eggs
200 ml double cream
200 g plain flour
100 g organic unsalted butter cubed
2 tbsps cold water
Sea salt and freshly ground black pepper