Steak and Ale Pie
Ingredients: Chuck Roast, Salt, Black Pepper, Onion, Tomato Paste · 270 min cook time · 1200kcal · ~₩39,000
Ingredients
1.5kg Chuck Roast, 10g Salt, 5g Black Pepper, 1개 Onion, 15g Tomato Paste, 355ml Ale (Bourbon Barrel Aged), 473ml Beef Broth, 5g Fresh Sage Leaves, 200g All-Purpose Flour, 2.5g Kosher Salt, 100g Beef Tallow, 4개 Carrots, 4개 Celery Stalks, 10g Cornstarch, 5ml Vinegar, 5g Celery Leaves, 1개 Egg, 200g Peas
Instructions
1. Take a large chuck roast (about 1.5 kg) and separate the different muscles by pulling them apart at the seams. Use a knife only where necessary. Trim out any concentrated hunks of fat from between the muscles.
2. Place the trimmed fat chunks in a cold pot with a little water. Turn the heat to moderate and slowly render some fat out. If things start browning before much fat has come out, add more water; it will rapidly evaporate. Once enough fat has rendered and some brown flavor has developed, remove the fat chunks and discard.
3. Season the steak pieces really heavily with lots of pepper and salt. Place the biggest chunks first into the hot fat in the pot to sear. Avoid crowding the pan. Once the first side has good color, flip them around. As the meat shrinks, you can add more pieces. Continue browning all sides of the steak pieces.
4. While the meat is browning, peel and slice one onion. It doesn't matter how you cut it, as the pieces will melt by the end.
5. Once the meat is sufficiently browned, pile it up on one side of the pot. Add the sliced onions to the other side and keep them moving to get some color. Use the water that comes out of the onions to scrape off any browned bits from the bottom of the pan before they burn. Push the onions under the meat a little bit to get them a head start.
6. Add a small squeeze of tomato paste to the pot. Stir it in and let it brown for about a minute.
7. Before the tomato paste burns, deglaze the pot with a bottle of ale. Stir to combine. Top off with beef broth until the meat is covered. Bring to a boil, reduce to a simmer, cover, and braise for a few hours.
8. While the meat is braising, prepare the pie crust. Finely chop fresh sage leaves. Combine about 200g of all-purpose flour with 1/2 teaspoon of kosher salt and the chopped sage. Add 100-130g of cold beef tallow to the flour mixture. Cut the tallow into the flour until you have a mealy texture. Bring this into a dough using the minimal amount of cold water or beer. The less water and less working of the dough, the more crumbly and tender the pastry will be. Wrap the dough and let it hydrate in the fridge for at least half an hour.
9. Prepare the vegetables. Slice 4-5 carrots and 4-5 celery stalks at an angle. Save the celery leaves for later.
10. Heat some beef tallow in a pan over high heat. Sauté the carrots and celery until they are browned but not yet tender. Set aside.
11. After 3.5 hours of braising, check the steaks. They should be very tender, allowing a knife to push through with minimal resistance. Delicately remove the steaks from the pot and place them in a 2.5-quart pie dish. Add some of the sautéed vegetables to the dish, then the meat, then the rest of the vegetables on top.
12. Increase the heat under the pot with the braising liquid and boil it down by about a third to concentrate the flavors. To thicken the sauce, make a cornstarch slurry by mixing a spoonful of cornstarch with some cold water or beer until smooth. Stir the slurry aggressively into the hot sauce. Continue stirring until the sauce is really thick. Season with more fresh pepper and a tiny splash of vinegar to brighten it. Chop the reserved celery leaves and stir them into the sauce at the last minute.
13. Pour the thickened sauce into the pie dish over the meat and vegetables.
14. Roll out the chilled pie crust dough on a floured surface. Roll a little and turn to keep it from sticking and to roll it evenly. Once it's wide enough to cover the pie dish, carefully place it over the filling. If it tears, it's okay, as you generally need a hole to vent steam anyway. Brush the top with an egg wash for a shiny finish.
15. Bake the pie in the oven at 200°C (400°F) for about 30 minutes, or until the pastry looks cooked and golden brown. Let it rest long enough for the sauce to set before serving.
16. Serve a portion of the steak and ale pie on a plate with extra sauce and some peas on the side. Cut into the steak to reveal its tender, slightly pink interior.
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