Steak, Dark Ale and Stilton Pie

Steak-Ale-and-Stilton-Pie

Source: indaily.com.au

This winter-warming recipe comes from chef Ben O’Donoghue, who says secondary cuts of beef such as chuck, blade, gravy beef and osso bucco are ideal for slow cooking during the colder months.

Ingredients

1kg of chuck steak (cut into 3cm cubes) (Mount Gnomon Farm, Real Beef)
1 cup plain flour
6 cloves of garlic (cut in half) (Tasmanian Natural Garlic & Tomatoes)
½ bunch of thyme (Old School Farm, Seven Springs Farm, Tamar Valley Hydroponics)
1 teaspoon of black peppercorns
2 x 330ml bottles of dark ale (Little Rivers Brewing Company, Seven Sheds)
8 golden shallots, peeled (cut in half if large) (Old School Farm)
1 tablespoon of Vegemite
500gm puff pastry
100gm Stilton cheese or similar crumbly blue cheese (or use cheddar if you don’t like blue) (Southern Sky Cheese Company)
Celery salt
1 egg yolk (Mooreville Gardens, Mt Roland Free Range Eggs)

Instructions

1. Combine the cubed chuck steak with the ale, thyme, garlic, peppercorns and shallots in a bowl. Leave to marinate for at least 3 hours, or overnight.

2. After marinating the beef, drain and reserve the liquid. Pat the beef dry, dredge it in seasoned flour and then fry in small batches until brown. Set aside.

3. Stir the Vegemite through the reserved marinade, and then add this to a casserole dish with the seared chuck steak. Cook gently over a low heat, or in low oven (150 degrees) for approximately 3 hours.

4. You will know when the meat is cooked, because it should be very tender. Season to taste with celery salt, and allow the mixture to cool, ideally to room temperature.

5. Grease a pie dish with butter. Roll out the puff pastry, and cut two discs – one large enough to line the dish and another to form the lid.

6. Fill the pastry-lined pie dish with the beef mixture, then brush the edges with the egg yolk. Crumble the cheese over the top of the pie filling. Place the pastry lid over the pie dish, and seal with firm crimps (or the back of a fork to adhere the two pieces of pastry).

7. Brush the lid with the remaining egg yolk and place into an oven preheated to 180 degrees. Cook for between 45 – 60 minutes.

8. Serve with your favourite greens or mashed potato.

Serves 4