Another weekend has been and gone. It featured a visit from my brother and his partner as well as visits to a number of craft beer pubs around Cardiff on Saturday.
My plan for the Sunday was to cook the next in my ‘Cooking with Beer’ series which came in the form of a Steak & Ale pie using Brewdog’s 5AM Saint as well as some fresh homemade pastry to really notch it up.
Containing five malts and six hops, 5AM’s sweet caramel, berry and fruit flavours should balance out nicely with the salty and savoury flavours in the pie.
A buddy in work offered a handy tip in that boiling the beer can cause a more bitter flavour in the finished product. This is not what you want and an important point when cooking stews or soups with beer.
I believe It has something to do with a chemical change in the hoppiness within beers.
A gentle simmer and a little patience go a long way. This will be my plan in this here pie.
Photos to follow soon, everyone devoured it before I could get some finished shots..
Steak & Ale Pie
- 1kg Beef Brisket
- 25g Flour
- 3 tbsp Cooking Oil
- 1 Large Onion (Diced)
- 1 Cloves of Garlic
- 1 stick of celery (Diced)
- 2 Medium Carrots (Diced)
- 1 Medium Parsnip (Diced)
- 1 tsp Thyme
- 400ml Brewdog 5AM Saint
- 500ml Beef Stock
- 1 Egg (Egg wash at the end)
- Chop the beef into bite sized chunks, place in a small bag with the flour and shake the bag to evenly coat the meat in the flour.
- Heat the 2 tbsp of oil in a pan and sear the meat all over until browned and sealed. Once cooked, place in a bowl to be used a little later. It helps to do this in batches.
- add the last of the oil and cook the onions until translucent, then add the diced carrots, parsnip, celery & Garlic. Cook through just to add a little colour.
- Add the thyme, 5AM Saint and stock. Bring to a simmer then put a lid on the pan. Allow to simmer gently for about 1 hour or until the meat is tender and soft.
If the gravy needs more reducing, take the lid off and allow to simmer until you have the right consistency.
- 225g Plain Flour
- 100g Butter (Roughly chopped)
- Pinch of Salt
- Now for the pastry. Sieve the flour into a food processor, add the butter and salt.
Pulse gently until you have what looks like breadcrumbs.
- Turn the blender onto a constant low speed and add 2-3 tbsp of water. The mixture will start to come together and when it forms a ball, you can turn the processor off.
- drop the pastry ball onto a floured surface and lightly knead into a ball, clingfilm it up and put in the fridge for 30 minutes just to firm it up.
You want to avoid it getting to warm as the melted butter will make it difficult to work with.
Bringing it all together
- Pre-heat the oven to 220°C.
- When your happy with the pie filling, pour into your favourite baking dish and set aside to cool whilst working on the pastry.
- place your dough ball on a floured surface and begin to roll gently until it is just bigger than the area of your baking dish.
- Lift the pastry onto your baking dish and cut to size with a sharp knife so that it sits comfortably. If your feeling arty, you can add some additions to the top to use the left over pastry up.
- Crack the egg in a cup, give it a little whisk and brush over the surface of the pie.
This will help to add a little colour and shine to your finished crust.
- Pop the pie in the oven and allow to cook for about 30 minutes or until the pie is golden brown.
- Serve and watch the pie vanish in seconds!