Steak And Ale Recipes

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HOW TO MAKE STEAK AND ALE PIE



How to make steak and ale pie image

Good meat, good beer and good pastry - it's clear why this steak and ale pie is a winner.

Provided by Marcus Bean

Categories     Main course

Yield Serves 4 - 6

Number Of Ingredients 21

225g/8oz plain flour, plus extra for rolling out
½ tsp fine salt
250g/9oz unsalted butter, cold but not rock hard (or you can use half butter, half lard)
150ml/¼ pint ice-cold water
1 free-range egg, beaten, to glaze
1 kg/2lb 4oz braising steak, cut into matchbox-sized pieces
3 tbsp plain flour
3 tbsp olive oil
300ml/½ pint brown ale
2 garlic cloves, roughly chopped
2 onions, roughly chopped
250g/9oz carrots, roughly chopped
2 sticks celery, roughly chopped
1 bay leaf
handful fresh thyme sprigs
300ml/½ pint good-quality beef stock
1 tbsp tomato purée
1 tbsp balsamic vinegar
500g/1lb 2oz chestnut or white mushrooms, halved or cut into quarters if large
knob of butter
salt and freshly ground black pepper

Steps:

  • For the pastry, sift the flour and the salt into a large mixing bowl, then put into the fridge for a few minutes to chill. (Keeping the flour and bowl cold will help you to get a better result later and create nice separate layers or pastry.)
  • Meanwhile, cut the butter into small cubes. Using a round-bladed knife, stir it into the bowl until each piece is well coated with flour. Pour in the water, then, working quickly, use the knife to bring everything together to a rough dough.
  • Gather the dough in the bowl using one hand, then turn it onto a work surface. Squash the dough into a fat, flat sausage, without kneading. Wrap in cling film then chill it in the fridge for 15 minutes.
  • Lightly flour the work surface and the pastry. Roll out the pastry in one direction until it's about 1cm thick and three times as long as it is wide, or about 45x15cm/18x6in. Straighten up the sides using your hands now and again, and try to keep the top and bottom edges as square as possible.
  • Fold the bottom third of the pastry up, then the top third down, to make a block about 15x15cm/6x6in. It doesn't matter if the pastry isn't exactly the right size, the important thing is that the corners are square.
  • Turn the dough so that its open edge is facing to the right, like a book. Press the edges of the pastry together using the rolling pin.
  • Roll out and fold the pastry again, repeating this four times in all to make a smooth dough, with buttery streaks here and there. If the pastry feels greasy at any point, or starts to spring back when as you roll, then cover and chill it for 10 minutes before continuing. Chill the finished pastry for an hour, or ideally overnight, before using.
  • For the filling, mix the beef with the flour and some salt and pepper. An easy way to do this without making too much mess is to put everything into a large food bag, seal, then shake well.
  • Heat a tablespoon of the oil in a large heatproof casserole up to a medium heat, then add half the beef, shaking off the excess flour and keeping the chunks well spaced so they fry rather than sweat. Brown for about 10 minutes, until golden-brown all over.
  • Transfer the first batch of meat to a bowl, then add a splash of brown ale or water to the pan and scrape up any meaty bits. Tip the liquid into the bowl of meat. Wipe out the pan, then add a tablespoon of oil and brown the second batch of beef. When the beef is golden-brown transfer it to the bowl and set aside.
  • Add the final spoon of oil to the pan and heat gently. Add the garlic, onions, carrots, celery and herbs to the pan and fry for a few minutes, until softened.
  • Put the beef back into the pan. Pour in the stock and brown ale, then add the tomato purée and balsamic vinegar. If necessary, add a little more stock or hot water to ensure the meat is covered in liquid (this will prevent the beef from drying out). Bring to the boil, then cover and simmer the stew for 1-1½ hours until the beef is almost tender and the sauce has thickened. Set aside to cool, overnight if possible.
  • Melt the butter in a large frying pan, then add the mushrooms. Season with salt and freshly ground black pepper, then fry over a high heat for 5 minutes, or until golden-brown. Mix with the cooled pie filling and add to the pie dish.
  • To make the pie, preheat the oven to 200C/Fan 180C/Gas 6. Flour the work surface, then roll out the pastry to the thickness of two £1 coins and wide enough to cover a family-size pie dish with some excess. Brush the edge of the pie dish with a little water or beaten egg.
  • Use a sharp knife to cut the pastry to fit the top of the dish - if it's too big it doesn't matter. Lift on top of the pie, laying the pastry over a rolling pin to lift it. Press down gently to seal.
  • Holding the knife blade horizontally, make a patterned edge by pressing down gently all around the edge of the pastry (this will help the layers in the pastry to puff up).
  • Cut a couple of slits in the top of the pie to release steam. Brush the top of the pie with the beaten egg - taking care to avoid getting egg on the edges of the pastry as it will stick the layers together. Chill for 10 minutes, or until the pastry is firm. Bake for 30 minutes, or until the filling is bubbling and the pastry is golden-brown and puffed all over.

STEAK AND ALE PIE WITH MUSHROOMS



Steak and Ale Pie with Mushrooms image

Beef and mushrooms simmer in a rich ale sauce before going into a hearty, flavorful pie guaranteed to warm you up on cold winter evenings.

Provided by Mrs. L

Categories     Meat and Poultry Recipes     Beef     Steaks

Time 1h25m

Yield 8

Number Of Ingredients 12

1 ¼ pounds cubed beef stew meat
1 onion, diced
1 (12 fluid ounce) can pale ale or lager beer
2 cloves garlic, minced
½ teaspoon dried thyme
1 ½ teaspoons chopped fresh parsley
2 tablespoons Worcestershire sauce
salt and pepper to taste
2 cups peeled and cubed potatoes
1 ½ cups quartered fresh mushrooms
1 tablespoon all-purpose flour
1 pastry for double-crust pie

Steps:

  • Place the beef stew meat, onion, and ale in a large saucepan. Simmer over low heat until the meat is tender, about 30 minutes.
  • Preheat the oven to 400 degrees F (200 degrees C).
  • Season the beef with garlic, thyme, parsley, Worcestershire sauce, salt and pepper. Mix in the potatoes and mushrooms. Cover and simmer over medium heat until potatoes are just tender enough to pierce with a fork, 10 to 15 minutes. Whisk a small amount of the sauce together with the flour in a small bowl, and stir into the beef. Simmer until slightly thickened.
  • Fit one pie crust into the bottom and up the sides of a 9 inch pie plate. Spoon the hot beef mixture into the crust and top with the remaining pie crust. Cut slits in the top crust to vent steam and crimp the edges to seal them together.
  • Bake in preheated oven until the crust is golden brown and gravy is bubbling, 35 to 40 minutes.

Nutrition Facts : Calories 473.4 calories, Carbohydrate 32.4 g, Cholesterol 47.5 mg, Fat 28.7 g, Fiber 2.9 g, Protein 17.5 g, SaturatedFat 9.3 g, Sodium 319.5 mg, Sugar 3 g

NEXT LEVEL STEAK & ALE PIE



Next level steak & ale pie image

Discover the secret ingredients that take the humble steak and ale pie to new levels. But, be warned: one slice just won't be enough

Provided by Barney Desmazery

Categories     Dinner, Main course

Time 4h

Yield Serves 6-8

Number Of Ingredients 18

1 tbsp vegetable oil
100g smoked bacon lardons or smoked bacon, chopped
1kg beef shin, cut into large chunks
2 onions, roughly chopped
3 carrots, peeled and cut into large chunks
3 tbsp plain flour
1 tbsp tomato purée
1 tsp malt or red wine vinegar
1 tsp brown miso paste (optional)
400ml sweet brown ale
600ml beef stock made from 2 stock cubes
few thyme sprigs, stalks and leaves separated
2 bay leaves
700g plain flour, plus extra for dusting
2 tsp English mustard powder
150g lard
150g butter, plus extra for the dish
2 egg yolks, beaten

Steps:

  • Heat the oven to 160C/140C fan/gas 3. Heat the vegetable oil in a large casserole dish and gently fry the bacon for 5 mins until lightly browned. Remove with a slotted spoon and set aside. In the same pan, brown the beef well in batches for 5-8 mins, adding a drizzle more oil if you need to, then set aside.
  • Add the onions and carrots to the pan and cook on a low heat for 5 mins. Stir in the flour, then add the tomato purée, vinegar and miso, if using. Tip the beef and bacon, along with any juices, back into the pan and give it all a good stir. Pour in the ale and stock, and nestle in the thyme stalks and bay. Season generously and bring to a simmer. Cover with a lid and cook in the oven for about 2 hrs or until the meat is really tender. Leave everything to cool slightly, then strain off about half the braising liquid into another container. Leave to cool completely. Can be made up to two days ahead and kept chilled in the fridge - the pie will be better if the filling is fridge-cold when added. Can also be frozen for up to three months.
  • To make the pastry, mix the flour, mustard powder, lard and butter with a generous pinch of sea salt until completely combined, then gradually add up to 250ml ice-cold water to make a soft dough. This can be done in a food processor if you prefer. Knead the thyme leaves into the pastry, then cover and leave to rest in the fridge for at least 1 hr. Can be made up to two days ahead and kept chilled, or frozen for up to a month.
  • Heat the oven to 220C/200C fan/gas 7 and put a baking tray in the oven. Heavily butter a 26-28cm pie dish and dust well with flour. Cut off a third of the pastry and set aside. Roll out the remaining pastry to a thick round that will easily line the pie dish with an overhang, then line the tin. Tip in the beef mixture. You want the filling to be slightly higher than the rim of the dish. Brush the edges with egg yolk. Roll out the remaining pastry to a thick round, big enough to cover the pie, then lift onto the pie dish. Trim the edges, crimp together, then re-roll the trimmings and cut into decorative shapes, such as leaves. Brush the top with more yolk. Make a hole in the centre of the pie with a knife, and put it on the hot baking tray.
  • Bake for 20 mins, remove, brush again with yolk, scatter with sea salt and bake for 20-25 mins until golden. Leave to rest for 10 mins while you heat up the extra gravy.

Nutrition Facts : Calories 939 calories, Fat 49 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 80 grams carbohydrates, Sugar 7 grams sugar, Fiber 6 grams fiber, Protein 38 grams protein, Sodium 1.1 milligram of sodium

STEAK AND ALE



Steak and Ale image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

4 sirloins steaks sliced to 1/2-inch
Butter
1 medium yellow onion diced
4 ounces sliced button mushrooms
1 pint English pale ale (recommended: Bass)
1 teaspoon dried thyme
1 teaspoon dried parsley
1/4 teaspoon nutmeg
1 stick butter
2 tablespoons all-purpose flour

Steps:

  • Season steaks on both sides with salt, pepper and butter. Put onto a hot grill and brown on both sides.
  • In a Dutch oven or cast iron fry pan, add 1/2 stick of butter, onions, mushrooms and salt. Place lid on top and allow them to sweat.
  • Add beer and place steaks in pan. Allow to stew until tender.
  • Combine the thyme, parsley, nutmeg, remaining butter and flour together. Use this to thicken the sauce so as to be able to coat the back of a spoon.

PHILLY CHEESE STEAK



Philly Cheese Steak image

It's hard to think of Philadelphia without thinking of the cheesesteak, a sandwich containing chopped steak, melted cheese and sometimes peppers and onions. The big cheese steak debate, ongoing between rival restaurants Pat's and Geno's, is whether the steak should be topped with Provolone or American cheese, or canned cheese whiz. Bobby Flay's loaded cheese steak recipe is topped with a melted Provolone sauce, onions, peppers and mushrooms.

Provided by Bobby Flay

Categories     main-dish

Time 2h15m

Yield 4 servings

Number Of Ingredients 29

2 to 2 1/2 pound strip loin, trimmed
Olive oil
Salt and freshly ground black pepper
Soft hoagie rolls, split 3/4 open
Provolone Sauce, recipe follows
Sauteed Mushrooms, recipe follows
Caramelized Onions, recipe follows
Sauteed Peppers, recipe follows
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
2 cups whole milk, heated
1 cup grated aged provolone cheese
1/4 cup grated Parmigiano-Reggiano
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons olive oil
1 tablespoon unsalted butter
1 1/2 pounds mushrooms (cremini and shiitake), coarsely chopped
3 tablespoons finely chopped fresh parsley leaves
Salt and freshly ground black pepper
2 tablespoons unsalted butter
1 tablespoons canola oil
3 large Spanish onions, peeled, halved and thinly sliced
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons olive oil
2 poblano peppers, thinly sliced
2 Cubano peppers, thinly sliced
Salt and freshly ground black pepper

Steps:

  • Place steak in freezer for 30 to 45 minutes; this makes it easier to slice the meat. Remove the meat from the freezer and slice very thinly.
  • Heat griddle or grill pan over high heat. Brush steak slices with oil and season with salt and pepper. Cook for 45 to 60 seconds per side.
  • Place several slices of the meat on the bottom half of the roll, spoon some of the cheese sauce over the meat, and top with the mushrooms, onions, and peppers.
  • Melt butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute. Slowly whisk in the warm milk, and cook, whisking constantly until thickened, about 4 to 5 minutes. Remove the mixture from the heat and whisk in the provolone and Parmesan until combined; season with the salt and pepper.
  • Heat oil and butter in a large saute pan over high heat. Add the mushrooms and cook until the mushrooms are golden brown. Stir in the parsley and season with salt and pepper.
  • Heat butter and oil in a large saute pan over medium heat. Add the onions, season with salt and pepper, and cook slowly until golden brown and caramelized, stirring occasionally, approximately 30 to 40 minutes.
  • Heat the oil in medium saute pan over high heat. Add the peppers and cook until soft. Season with salt and pepper.

STEAK AND ALE MEAT MARINADE



Steak and Ale Meat Marinade image

Make and share this Steak and Ale Meat Marinade recipe from Food.com.

Provided by elly9812

Categories     Pineapple

Yield 1 serving(s)

Number Of Ingredients 6

3 1/2 cups pineapple juice
1 cup soy sauce
1 cup dry white wine
1/2 cup red wine vinegar
3/4 cup sugar
2 teaspoons garlic, minced fine

Steps:

  • Simply mix all ingredients together.
  • You can let the meat sit in here for up to 24 hours.
  • I would highly suggest a grilling, or even a pan frying of the meat of your choice. Add a little bit of butter to the pan if you are going to cook it in a skillet.

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