Subscribe to delicious. • Rosie Sykes is head chef of Fitzbillies, 51-52 Trumpington Street, Cambridge, 01223 352500, and co-author of The Kitchen Revolution (Ebury, £27.50), Break out the pie funnel for this classic English beef pie with suet pastry and stout, English beef and lamb: buy it, cook it, eat it. Roast plum, meringue, pistachio and rosemary crème anglaise, Spinach and ricotta ravioli with sage butter, Scotch pancakes with spiced compôte, amaretto cream and baked plums. Take out the bay and herbs thicken the gravy if needed and serve with your fav veg. 25ml olive oil Glaze with the remaining beaten egg, then chill in the freezer for 15 minutes. Once nicely browned, add to the stock and stout, and repeat with the remaining meat. Line with baking paper and foil, then fill completely with baking beans or uncooked rice. Remove the paper, foil and beans, lightly brush half the beaten egg yolk all over the pastry case, then bake for another 13-14 minutes until the bottom of the case feels sandy and there are no grey areas. Find them in cook shops or online at 1 egg yolk. If the beef isn’t falling apart after this time, simmer for another 30 minutes. 1 marrow bone, 6–8cm/2½–3in long (optional). Cook for 4 hours. Because of how long shin takes to cook, it’s sometimes seen as an undesirable cut, but because of how much flavour is packed into it, we think it’s well worth it. 1.5kg beef shin, bone removed, meat cut into chunks, 2 large onions, peeled and finely chopped, 4 large carrots, peeled and finely chopped, 2 ready-rolled puff pastry (use an all-butter one if you can). The whole pie will keep for 48 hours, chilled, in a sealed box. 1 bouquet garni Beef shin is cooked slowly, in a gorgeous herby red wine sauce, before topping with pastry and baked until golden. If the frying pan gets brown and sticky while you're browning the meat, add a ladle of the simmering stock, stir it about to clean/deglaze the pan, then tip the liquid back in the casserole; if the frying pan gets very dark, with burnt bits stuck to it, wash it and start again. On a floured surface, roll out the pastry to fit an oven-proof dish. Member recipes are not tested in the GoodFood kitchen. Return the browned beef to the pan and add the flour, stirring well. 2 onions, peeled and diced Felicity's perfect steak and ale pie. Remove and set aside. Add the garlic and fry for another minute before adding the chopped tomatoes and sugar. Heat 25g of the butter and 1 tbsp of the oil in large deep casserole. Bake in the oven at 220°c for 30 to 40 minutes. Put the pastry lid on top of the pastry rim, and press down well all around the edge. Nov 29, 2013 - Beef shin pie with melt-in-your-mouth beef shin cooked with vegetables and bay leaf. Use some pastry trimmings to make a rim, and wrap around the lip. Blind bake for 20 minutes. Place the onions in a saucepan, add the beer, bring to the boil and cook for 5 minutes. When hot, add enough meat to cover the base of the pan and brown on all sides (you'll need to do this in batches). Enter the email address associated with your account, and we'll send you a link to reset your password. Using a slotted spoon, spoon in all of the … Good Food Deal Line it with the pastry, leaving a 2-3cm overhang all round. Subscribe to delicious. Add the leek and celery and cook for five minutes more. Photograph: Felicity Cloake. Serve immediately. This will turn it tender and juicy, yum! Turn the oven down to 170°C/150°C fan/gas 3½ and bake for 20 minutes more. Cook for 4 hours. Crimp the edges of the pastry and brush with the beaten egg. Cut a cross in the middle of the pastry lid, so the funnel sticks out, paint all over with beaten egg and put into the oven for about 30-40 minutes, until the pastry is golden brown and crisp. Heat some oil or butter in a frying pan and char the onion halves on both sides. Fill the pastry case generously (you may not need all the ragù), then roll out the remaining pastry on a lightly floured work surface to the thickness of a £1 coin. When ready, stir in the remaining wine and season, then take off the heat and cool almost completely. Stamp out as many leaves as you can and arrange over the filling in a circular pattern, slightly overlapping (you may need to re-roll the trimmings). Stir everything together and place the marrow bones on top. Cut away the overhanging pastry with a sharp knife to give a clean edge. Sit the marrow bone (if using) upright in a 1.5 litre/2½ pint pie dish. Add the beer, stock, bay leaves, thyme sprigs, a teaspoon of salt and a good grinding of black pepper. Dust off any excess. Pat dry the meat with kitchen towel and spread it out over a large board. Roll out half the pastry and use to line a 20-22cm pie dish. Choose the type of message you'd like to post, large can of beer or ale whatever brand you like, 330ml stock whatever you have or make up beef. Felicity's perfect steak and ale pie. see our cookie policy. Cover with a tight fitting lid or double thikness of tin foil to stop the liquid evaporating. please click this link to activate your account. If you have time, marinade the beef in the stout the day before you want to make the pie. If the beef has been soaking in the stout, lift it out and pour the stout into large casserole dish for which you have a lid. Pour in enough beer and stock to cover the beef, then put a lid on the dish and place in the oven for 2 hours. For more details of these cookies and how to disable them, Add the remaining butter and oil. Heat the oven to 140C/285F/gas mark 1. Bring to the boil, then simmer gently over a low heat. After 2 hours, remove the lid and allow the sauce to reduce for another 30-45 minutes. Beef shin comes from the forequarter or hindquarter legs of a cow which means it requires very low, slow cooking in order to break down the fibres. Serve with the beef and ale pie. It’s important to cook the ragù on the hob rather than in the oven as it thickens up more – and you need a really thick filling for the pie so it cuts well. We have sent you an activation link, Put the flour and salt in a heatproof bowl, make a well in the centre, crack in the egg, then cover with the flour. Add the garlic and cook for 2–3 minutes until aromatic. Towards the end of that time, turn up the heat so the veg take on a bit of colour. Add the meat back to the pot and pour in the chicken stock. You'll need a pie funnel for this. Place the puff pastry sheet on top, making a hole to accommodate the marrow bone, and press around the edge of the pastry to seal it to the dish, then trim the edge using a sharp knife. If you like – and I do – add a few pickled walnuts to the pie filling. salt and pepper Beef and ale pie. Reduce the heat and place a lid on the pot. We used one of a set of 7 Kitchen Craft leaf-shaped cutters. Allow to cool. Leave to sit for a couple of minutes, then serve with some mashed carrot and swede and/or sprout tops. Add the carrot and onion to the pan and fry over a medium heat for 6–8 minutes, or until beginning to soften. Heat a large frying pan containing a generous splash of oil. Allow to stand for 5 minutes after baking and serve. Photograph: Felicity Cloake. You'll need a pie funnel for this. Put the butter and lard in a pan with 200ml water and bring to the boil. Place the pie in the oven for 30-45 minutes until the pastry is golden and cooked. Beef shin comes from the forequarter or hindquarter legs of a cow which means it requires very low, slow cooking in order to break down the fibres. The beef should be melt in the mouth tender by now take out and leave to rest.