Chef Jack Ovens- The Beef Steak Pie | An Aussie, NZ and UK Classic Dish. #foodtalk #beefsteakpie #beefpie #pastry #snacks #UKclassicdish
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Chef Jack Ovens- The Beef Steak Pie | An Aussie, NZ and UK Classic Dish. #foodtalk #beefsteakpie #beefpie #pastry #snacks #UKclassicdish
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The Ultimate Beef Pie Recipe: A Culinary Delight
Make way for the ultimate comfort food classic: beef pie. This dish is not just a meal; it's an experience filled with rich flavors, tender meat, and the delightful crunch of pastry. With a combination of homemade shortcrust and puff pastry, this beef pie is a recipe that you will cherish and want to share with family and friends. Let’s dive into how to prepare this mouthwatering creation from the ground up.
Ingredients and Preparation: A Flavorful Base
To start, you will need to prepare an array of ingredients that form the backbone of your beef pie.
For the mirepoix base, gather:
1 brown or yellow onion
1 carrot
1 stick of celery
6 cloves of garlic
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Begin by finely dicing the onion, ensuring the chunks are larger since they will be cooked for a longer time. Follow the same chopping method for the carrot and celery, making sure they are of similar sizes to ensure even cooking.
Next, crush and roughly chop the garlic cloves to release their robust flavor.
Herbs are essential to enhance the dish’s aroma; prepare a bouquet garni with:
5 dried bay leaves
6 sprigs of thyme
6 sprigs of flat-leaf parsley
Wrap these herbs in butcher’s twine, knotting them securely to infuse the broth with their essence without having to fish them out later.
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Finally, the star of the dish, 1 kilo (2.2 lbs) of beef chuck steak, should be patted dry and seasoned with salt and cracked black pepper. This preparation will ensure that your beef gets a beautiful sear, crucial for locking in flavors.
Cooking the Beef: The Art of Searing
Place a heavy pot over high heat, adding 1 tablespoon of olive oil. Sear half of the seasoned beef until golden brown, ensuring not to overcrowd the pan, which prevents proper browning. Repeat with the remaining beef, then remove it to a bowl.
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Reduce the heat to medium-high and sauté the mirepoix mixture with a pinch of salt for about 3-4 minutes, allowing the vegetables to pick up the flavorful bits left from the beef. Introduce the garlic, cooking for an additional minute, then sprinkle in 4 tablespoons of flour, stirring gently to avoid clumps.
Next, pour in 1 cup (250 ml) of beef stock, 2 cups (500 ml) of dry red wine, and add the bouquet garni along with 3 tablespoons of tomato paste to fortify the dish with depth. Bring it to a simmer, then return the beef and any resting juices back into the pot.
Cover and let the beef stew simmer on low for two hours, stirring occasionally. The slow cooking process allows the meat to become tender and melds the flavors beautifully.
Preparing the Pastry: A Flaky Delight
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While the beef is simmering, you can create your shortcrust pastry:
250 g of plain flour
140 g of unsalted butter (cubed and chilled)
50 ml of ice-cold water
Blend the flour and butter until it resembles breadcrumbs, then slowly pour in the cold water until the dough starts to form. Wrap it in plastic and chill for at least 30 minutes.
Filling the Pie: Assemble with Care
Once the beef is done cooking, let it cool down (ideally overnight). Roll out the chilled shortcrust pastry on a lightly floured surface and cut it into circles suitable for your pie molds, ensuring they are large enough to account for shrinkage.
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Blind bake the pastry in a preheated oven at 180°C (350°F) for about 18-20 minutes using parchment paper and baking weights, then remove them from the oven to cool.
Fill each pastry base with the cooled beef mixture, mounding the filling slightly at the center.
Topping Time: Puff Pastry Perfection
Using store-bought puff pastry, cut out circles a little larger than your pie mold. Drape the pastry over the filled pies, folding the edges under to create a seal. Brush the tops with egg yolk for a beautiful golden finish, and sprinkle your choice of seasoning such as salt, pepper, or seeds.
Bake the pies for another 20-25 minutes until the pastry is golden brown and flaky, releasing an intoxicating aroma in your kitchen.
The Moment of Truth: Enjoy Your Beef Pie
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Once out of the oven, allow the pies to rest briefly before slicing into them. The sight of tender, flavorful beef enveloped in a rich gravy, nestled under a flaky and crispy pastry top is simply irresistible.
With each bite, you will experience a melt-in-your-mouth sensation that epitomizes comfort food at its finest. The buttery smoothness of the shortcrust paired with the airy lightness of the puff pastry creates a divine combination that is hard to resist.
Conclusion: A Recipe to Remember
This classic beef pie is not just a dish; it’s a celebration of flavors and textures that invite you to savor every bite. Whether it’s for a cozy family dinner or a gathering with friends, this pie will impress everyone at the table.
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Thank you for joining me on this culinary adventure, and remember, sharing food is sharing love. Don’t skip this delicious journey; gather your ingredients and make this delightful beef pie at home. Enjoy!