|3 pounds||Stewing beef; (shin is good)|
|1 pounds||Veal kidney; (ox is ok)|
|4 tablespoons||Olive oil|
|1 tablespoon||Unsalted butter|
|2||Spanish onions; sliced thin|
|1 teaspoon||Caster sugar|
|1 ounce||Plain flour|
|1 pint||Beef stock|
|1 pinch||Dried thyme|
|1 tablespoon||Worcester sauce|
|½ pint||Draught Guinness|
|Sea salt and white pepper|
|2||Blocks puff pastry; (fresh preferred,|
|; not frozen)|
|Fresh ground black pepper|
|Egg-wash; (1 egg to 6tbsp|
|; milk) for dressing|
|; the pie crust|
Trim all the excess fat from the meat and cut into largish cubes. Trim the kidneys of any sinewy threads and slice into ¼ inch pieces.
Heat the oil and butter in a large casserole dish and fry the onions on a very high heat until quite dark brown with the sugar. Add the meat and seal off the steak and kidney pieces. Season only lightly at this stage as the liquids will be reduced later.
Add the stock and beer and scrape up any sediment from the bottom of the casserole base. Add the pinch of herbs and Worcester sauce and bring the stew to the boil. Then place the lid on and reduce the heat to a slow simmer for about 2 hours or until the meat is tender. Before decanting into the pie dish it is important for the sauce to be thick and gooey. This is easily done by bubbling and reducing the liquids on a hot hob until the sauce is dense and syrupy. The gravy can finally be thickened by stirring the flour a spoonful at a time into the gravy, and the resulting gravy can be recombined with the cooked meats.
Place the meat and gravy mix into the dish and lay the rolled out pastry (⅛ inch thick) on top. Wet the edge of the dish with the egg wash - this will prevent gravy bubbling out and leaking. Poke a thin cut into the middle of the lid with a sharp knife to let the steam escape. Bake in a hot oven, 200C/400F/gas 6 for 30 minutes or so until the crust has risen and is golden brown.
Best enjoyed hot.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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