Sunday, March 11, 2012

Steak, Guinness and Cheese Pie with a Puff Pastry Lid - A Jamie Oliver Recipe

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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...




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This comforting dish.... is worth every second of time you put into it!

NOTES:

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 IMG_5723

12 comments:

Karen said...

Oh yum. This looks dangerously good. I just popped open a Guinness myself to experiment with. Tis the season!

Carolyn McCaffrey Stalnaker said...

you're a girl after my own heart Karen - got to experiement with Guinness - this week especially! :) xo

Big Dude said...

Wow - this looks awesome

Katerina said...

Cooking with beer definitely adds a lot of flavor to the meal. This one looks like a winner to me!

Aarthi said...

wow..awesome recipe

Aarthi
http://www.yummytummyaarthi.com/

Toby Corn said...

Delish! You rule in your awesomeness to find things that I want to make

nyc catering said...

Nothing beats finishing a steak with some cold serving of Guinness. The herbs are a tasty addition too.

new york caterers said...

The cheese pie adds taste to the dish. It blends well with the meat.

puff & pie said...

Interesting blog. Just forward to my friend, as she is a cook and surely get many helps. puff & pie การบินไทย

Walter Williams said...

This is similar to the meat pie back in my county of Indiana. Based on the new cake courses flow, baking is not only confined with pastries but are getting more sophisticated with the likes of meat based products like Empanada.

kaizo clark said...

I sure hope to see that meat pie on long island catering halls on my wedding. I will really suggest the catering service to make this dish available for everyone.

Anna Lebrun said...

I’d like to try this “Jamie Oliver recipe,” I do wonder if it’s already available at hamptons bed and breakfast?