Beef Cheek and Stout Pie with Stilton Pastry
Beef Cheek and Stout Pie with Stilton Pastry takes approximately 45 minutes from beginning to end. This recipe serves 6. One portion of this dish contains about 89g of protein, 66g of fat, and a total of 1078 calories. For $8.0 per serving, this recipe covers 48% of your daily requirements of vitamins and minerals. 42 people found this recipe to be tasty and satisfying. If you have bay leaves, carrots, worcestershire sauce, and a few other ingredients on hand, you can make it. Father's Day will be even more special with this recipe. It works well as a main course. It is brought to you by Saveur. Taking all factors into account, this recipe earns a spoonacular score of 93%, which is super. If you like this recipe, take a look at these similar recipes: Beef and Stout Pie with Oat and Cream Crust, Beef Cheek Tacos, and Beef Cheek Confit With Caramelized Turnips.
Servings: 6
Ingredients:
2 bay leaves
5 lb. beef cheeks or brisket, trimmed and halved
3 cups beef stock
2 carrots, roughly chopped
2 stalks celery, roughly chopped
1 egg, lightly beaten
3 cloves garlic, peeled and crushed
½ cup ice-cold water
½ tsp. kosher salt
Kosher salt and freshly ground black pepper, to taste
½ cup olive oil
1 sprig rosemary
6 oz. Stilton, or any strong blue cheese, crumbled
16 oz. stout beer
1 sprig thyme
6 tbsp. unsalted butter, cubed and chilled
1 cup Worcestershire sauce
3 large yellow onions, 1 roughly chopped, 2 thinly sliced
Equipment:
food processor
plastic wrap
oven
baking pan
dutch oven
frying pan
cutting board
bowl
Cooking instruction summary:
1. Make the pastry: Pulse Stilton, flour, butter, and salt in a food processor into pea-size crumbles. With the motor running, slowly add water; mix until dough forms. Flatten dough into a disk and wrap in plastic wrap; chill until ready to use.2. Make the filling: Heat oven to 375. Heat cup oil in a 6-qt. Dutch oven over medium-high. Season beef with salt and pepper; working in batches, cook, turning as needed, until browned, 68 minutes. Transfer beef to a plate; set aside. Add garlic, chopped onion, the carrots, and celery to pan; cook until golden, 810 minutes. Add beer; cook until reduced by half, 57 minutes. Return beef to pan along with stock, 1 bay leaf, the rosemary, and thyme; boil. Cover and transfer to oven; cook until beef is very tender, 22 hours. Let beef cool; transfer to a cutting board and shred into bite-size pieces. Strain sauce into a bowl; stir in beef. Meanwhile, heat remaining oil in a 12" skillet over medium; cook sliced onions and remaining bay leaf until onions are caramelized, about 45 minutes. Stir in Worcestershire sauce; cook until evaporated, 23 minutes. Stir into beef mixture.3. Assemble and bake the pie: Heat oven to 350. Pour filling into a 2-qt. oval or 9" x 13" baking dish. On a lightly floured surface, roll pastry into a 13" x 17" rectangle, about " thick. Brush edges of baking dish with beaten egg. Place pastry over filling; trim excess. Use a fork to press pastry to the edges of plate. Brush top of pastry with egg and cut three slits in the top. Bake until pastry is golden brown and filling is bubbly, about 1 hour and 15 minutes.
Step by step:
1. Make the pastry: Pulse Stilton, flour, butter, and salt in a food processor into pea-size crumbles. With the motor running, slowly add water; mix until dough forms. Flatten dough into a disk and wrap in plastic wrap; chill until ready to use.
Assemble and bake the pie
1. Heat oven to 35
2. Pour filling into a 2-qt. oval or 9" x 13" baking dish. On a lightly floured surface, roll pastry into a 13" x 17" rectangle, about " thick.
3. Brush edges of baking dish with beaten egg.
4. Place pastry over filling; trim excess. Use a fork to press pastry to the edges of plate.
5. Brush top of pastry with egg and cut three slits in the top.
6. Bake until pastry is golden brown and filling is bubbly, about 1 hour and 15 minutes.
Make the filling
1. Heat oven to 37
2. Heat cup oil in a 6-qt. Dutch oven over medium-high. Season beef with salt and pepper; working in batches, cook, turning as needed, until browned, 68 minutes.
3. Transfer beef to a plate; set aside.
4. Add garlic, chopped onion, the carrots, and celery to pan; cook until golden, 810 minutes.
5. Add beer; cook until reduced by half, 57 minutes. Return beef to pan along with stock, 1 bay leaf, the rosemary, and thyme; boil. Cover and transfer to oven; cook until beef is very tender, 22 hours.
6. Let beef cool; transfer to a cutting board and shred into bite-size pieces. Strain sauce into a bowl; stir in beef. Meanwhile, heat remaining oil in a 12" skillet over medium; cook sliced onions and remaining bay leaf until onions are caramelized, about 45 minutes. Stir in Worcestershire sauce; cook until evaporated, 23 minutes. Stir into beef mixture.
Nutrition Information:
covered percent of daily need
