Sunday, December 4, 2011

Beef & Caramelised Onion Pie

Today we bought some rump steaks and not only did we receive the steaks but all the attached bits and bobs that turned 3 steaks into over 2 kilos of meat to be used in cooking!

Luckily, it was a cold and rainy day so we decided to have pie for dinner and the way I make pie is a slow and steady method to ensure the steak used, no matter if it proper steak or off cuts (the bits and bobs from the rump!) always ends up so tender that it melts in your mouth!

We also had a fair amount of oversized onions in our pantry that needed to be used, so we decided that caramelising some onions to use in the pie would be a great way to use the vegetables so that they weren’t left long forgotten in the never ending depths of our pantry!

Moral of the story, I guess, is that no matter what cut of meat or how frightening it may seem, a slow cooked meat benefits unanimously from patience and some prior planning - if, of course, you have the time!

What Will I Need?

500g onions, finely sliced
2 tbs Olive Oil
2 tbs butter
Pinch Salt
2 tsp sugar

500g Beef, diced (no larger than 2cm per piece)
1 tbs Worcestershire sauce
2 cups Beef Stock
1 Clove Garlic, minced
½ tsp mustard powder
1 tbs Plain Flour
Pinch Salt
1 tbs Olive Oil

Puff Pastry as necessary (about 2 slices, depending on your pie dish)
1 Egg, beaten

What Now?
1.    Preheat your oven to 200C, and lightly grease a pie dish.
2.    The onion: In a small pot, heat the oil and butter over a medium heat, before adding the onion, salt and sugar.
3.    Stir for 15-30 minutes, or until the onions are dark and soft. Set aside.
4.    The beef: In a large pot, heat the oil over a medium heat before adding the diced beef and browning for about 3-5 minutes.
5.    Add the stock, garlic, mustard powder, Worcestershire sauce, flour and salt and bring to the boil.
6.    Once boiling, pop on a lid and reduce to a simmer for 1 hour, before removing the lid and allowing to simmer an additional 30 minutes.
7.    Next, stir the onions through the beef, remove from heat and allow to cool for about 15 minutes.
8.    Whilst the beef and onions cool, line your prepared pie dish with puff pastry.
9.    Spoon the beef and onions into the prepare tray and pastry, and then cover with a final layer of puff pastry.
10.              Poke a few holes through the pastry to allow steam to escape, and then baste with the beaten egg.
11.              Bake in the hot oven for about 15-20 minutes or until the pie is golden brown, and allow to rest 5 minutes before serving.