Steak and ale pie.

Gingernutmeg

I found this recipe the other day - it might be a bit fancy but it's a Pieminister recipe and their pies are really good, apparently. It's a trade recipe site so sometimes the quantities are a bit massive but you could always make a batch and freeze portions.

edit: with the recipe above, have you tried just using ale instead of ale and water? Might give you that bit more 'oomph' with the flavour. Or maybe try something darker, like guinness?

Bongedone

ashbart wrote: »

Hmmm - I wouldn't have thought so as they also sell a 'Steak & Kidney Pie'.... I could be wrong though..... Would be horrified if I'm eating Kidney, though!!

Here's the recipe I've tried - perhaps it's not quite right?!?

1kg braising steak
500ml Ale
300ml water - (I think this was a bit too much)
3 beef stock cubes
2 1/2 tbsp flour
2 tsp Dijon mustard
Shortcrust pastry

PS - We don't like onions so I've left them out but there aren't any in the Hayling Island pies, either - unless they are liquidised!!!

I think it's either something wrong with my recipe or the ale I'm using but I'm up for suggestions!! xx

Your recipe sounds okay. I would leave out the water as it will dilute the richness of the beer. I used Guiness and Murphy's when I did it last. I also used the slow cooker.

Hell_Dans_Un_Handcart

I find Bank's ale really good. You don't need stock - just plenty of ale, finely chopped onion, bay leaves and salt and pepper. Mushrooms are good too. Thicken with a little flour.

ashbart

Thanks everyone for the hints and tips!! I did think the water part was a bit odd.....! The recipe called for a lot more so I had already tweaked it!!

I thought about doing it in the slow cooker but I was told the ale would curdle.......!

Will try Guiness/Murphy's/ and Bank's ale - I will get it right in the end! As long as I know the basic recipe is right, all I need to do is find the right ale!

Also - does anyone marinate the meat in the ale overnight beforeheand? I have read this somewhere and it sounds like it would give a bit more flavour to the meat.

Thanks again! xx

mouseymousey99

I think maybe you need a teaspoon or two of sugar. The ale makes the gravy very 'dry' so I always add this.
best wishes
M

Bongedone

ashbart wrote: »

Thanks everyone for the hints and tips!! I did think the water part was a bit odd.....! The recipe called for a lot more so I had already tweaked it!!

I thought about doing it in the slow cooker but I was told the ale would curdle.......!

Will try Guiness/Murphy's/ and Bank's ale - I will get it right in the end! As long as I know the basic recipe is right, all I need to do is find the right ale!

Also - does anyone marinate the meat in the ale overnight beforeheand? I have read this somewhere and it sounds like it would give a bit more flavour to the meat.

Thanks again! xx

I marinate mine in the ale overnight. The ale does not curdle in the slow cooker.

Worcester sauce and tomato puree will also enhance the depth of the gravy. Don't over do the tomato puree though otherwise you will alter the flavour too much.

redruby

I also marinade mine overnight in Guinness, with a spoonfull of horseradish and a dash of worcestershire sauce. Yum

ghandi

I have made many steak pies / puddings (Wife doesn't like kidney) using various ales, stouts, etc (inc. Fullers, Guiness, Hobgoblin, Theakstons).

The best flavour I found was given by Mauldons Black Adder bought from (S)T(R)esco's. It wasn't until I read the label properly at home that I realised the brewery was the one 1/2 mile from my house!


http://www.mauldons.co.uk/beers.htm:beer:

babyblooz

I think I might have to have a go at this, it sounds just the thing for the cold winter nights, I might have to stock up the freezer!

Stephen_Leak

ashbart wrote: »

Hmmm - I wouldn't have thought so as they also sell a 'Steak & Kidney Pie'.... I could be wrong though..... Would be horrified if I'm eating Kidney, though!!

Here's the recipe I've tried - perhaps it's not quite right?!?

1kg braising steak
500ml Ale
300ml water - (I think this was a bit too much)
3 beef stock cubes
2 1/2 tbsp flour
2 tsp Dijon mustard
Shortcrust pastry

PS - We don't like onions so I've left them out but there aren't any in the Hayling Island pies, either - unless they are liquidised!!!

I think it's either something wrong with my recipe or the ale I'm using but I'm up for suggestions!! xx

My immediate thoughts are to swap the 500ml of ale for 500ml of brown ale (ASDA do Manns for 80p per individual bottle) and to swap whatever volume of water you try next for the same volume of ... brown ale. I'm not too sure about using the "Johnny Foreigner" mustard, either!