Text 29798, 95 rader
Skriven 2015-08-07 04:19:00 av DAVE DRUM (1:123/140)
Ärende: Gourmet 1787
====================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Beef & Guinness Pie
 Categories: Beef, Beer, Pastry, Herbs, Vegetables
      Yield: 4 servings
 
      2 lb Boneless chuck; in 1"
           - pieces
      2 tb All-purpose flour
      1 ts Salt
    1/2 ts Black pepper
      2 tb Vegetable oil
      1 lg Onion; coarse chopped
      2 cl Garlic; chopped
      3 tb Water
  1 1/2 tb Tomato paste
      1 c  Beef broth
      1 c  Guinness or other Irish
           - stout
      1 tb Worcestershire sauce
      2 ts Drained, brined, green
           - peppercorns; coarse chop'd
      2    Fresh thyme sprigs
           Rough puff pastry dough
      1 lg Egg; lightly beaten
      1 tb Water
 
  Special equipment: 4 (14-oz) deep bowls or ramekins (4" to
  5" wide) or similar-capacity ovenproof dishes
  
  Irish stouts produce a thick head when poured, so chill
  the can or bottle well before measuring to reduce the
  foam.
  
  Put oven rack in middle position and preheat oven to
  350øF/175øC.
  
  Pat beef dry. Stir together flour, salt, and pepper in a
  shallow dish. Add beef, turning to coat, then shake off
  excess and transfer to a plate. Heat oil in a wide 5 to
  6-quart ovenproof heavy pot over moderately high heat
  until just smoking, then brown meat in 3 batches, turning
  occasionally, about 5 minutes per batch, transferring to a
  bowl.
  
  Add onion, garlic, and water to pot and cook, scraping up
  any brown bits from bottom of pot and stirring frequently,
  until onion is softened, about 5 minutes. Add tomato paste
  and cook, stirring, 1 minute. Stir in beef with any juices
  accumulated in bowl, broth, beer, Worcestershire sauce,
  peppercorns, and thyme and bring to a simmer, then cover
  and transfer to oven. Braise until beef is very tender and
  sauce is thickened, about 1 1/4 to 1 1/2 hours. Discard
  thyme and cool stew completely, uncovered, about 30
  minutes. (If stew is warm while assembling pies, it will
  melt uncooked pastry top.)
  
  Put a shallow baking pan on middle rack of oven and
  increase oven temperature to 425øF/218øC.
  
  Divide cooled stew among bowls (they won't be completely
  full). Roll out pastry dough on a lightly floured surface
  with a lightly floured rolling pin into a 13-inch square,
  about 1/8 inch thick. Trim edges and cut dough into
  quarters. Stir together egg and water and brush a 1-inch
  border of egg wash around each square. Invert 1 square
  over each bowl and drape, pressing sides lightly to help
  adhere. Brush pastry tops with some of remaining egg wash
  and freeze 15 minutes to thoroughly chill dough.
  
  Bake pies in preheated shallow baking pan until pastry is
  puffed and golden brown, about 20 minutes.
  
  Reduce oven temperature to 400øF/205øC and bake 5 minutes
  more to fully cook dough.
  
  Cooksâ€Ö note: Stew (without pastry) can be made 2 days
  ahead, cooled completely, and chilled, covered. Bring to
  room temperature before using.
  
  Recipe by Maggie Ruggiero
  
  Gourmet | October 2004
  
  Serves 4 (main course)
  
  MM Format by Dave Drum - 12 February 2014
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Buckwheat Scrapple: the other grey meat.
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