Sunday, March 11, 2012
Steak, Guinness and Cheese Pie with a Puff Pastry Lid - A Jamie Oliver Recipe
I apologize for not taking more photographs of the actual, "making" of this dish....
It truly was a beautiful journey...from the sauteing of the vegetables, to the braising of the brisket...to the CO2 pop upon opening the can of Guinness...
This comforting dish.... is worth every second of time you put into it!
Jamie's recipe uses the Metric System, so here I have converted for those of us in The States:
2 tablespoons of butter
We used a 2.5 lb Brisket and added it to the braising liquid fat side up and in one large piece. When the brisket was finished cooking (and fork tender), we removed the brisket, let it rest for about 10 minutes, then we sliced against the grain, gave it a rough chop and added it back to the stew. (TOTAL COOK TIME TO GET THE BRISKET FORK TENDER WAS 3 HOURS.)
We used 2 cups of freshly grated, quality Cheddar cheese
2 pieces of puff pastry sheet
Click here to find the recipe: Steak and Guinness Cheese Pie Pin It