Prep
15m
Cook
4h
Total
4h 15m
Ingredients
Method
Turn cooking mode on
1.
Season the beef and brown it in a hot pan, then set it aside.
2.
In the same pan, soften the onions, garlic, and mushrooms.
3.
Pour in the ale, add the beef stock, Worcestershire sauce, and thyme, and bring it to a simmer.
4.
Return the beef to the pan, cover, and bake in the oven at 150°C for three hours, until it’s falling apart.
5.
Remove the stalks of thyme.
6.
Remove the beef, shred it, and stir it back into the sauce.
7.
Add the English mustard and 2/3rds of the grated Applewood smoked cheddar, mixing until it melts in.
8.
If the sauce needs thickening, stir in the cornflour slurry until thick.
9.
Let the filling cool completely.
For the pastry
1.
Rub the cold butter into the flour until it resembles fine breadcrumbs.
2.
Mix in the egg yolk and a little cold water to bring it together.
3.
Kneed it till you form a workable dough, then let it rest in the fridge for an hour.
4.
Remove it from the fridge and let it come to room temperature.
5.
Roll out two-thirds of the pastry to about ½ cm thick and line the tin.
6.
Fill it with the cold beef and cheddar mixture, top with the remaining grated cheddar, then brush the edges with whisked egg.
7.
Roll out the remaining third of the pastry and lay it over the top, crimping the edges to seal.
8.
Brush the top with egg yolk and bake at 180°C for 35–40 minutes, until golden and crisp.
9.
Let rest for 10 minutes.
For
6
M
I
For the filling
1.2
kg
Beef brisket, or chuck, cut into large chunks
200
g
Mushrooms, sliced
2
Onion, finely diced
3
cloves
Garlic, finely chopped
1
Thyme, a few sprigs
500
ml
Ale
500
ml
Beef stock
2
tbsp
English mustard
1-2
tbsp
Worcestershire sauce
200
g
Applewood smoked cheddar, grated
2
tbsp
Cornflour, mixed well with braising liquid (only if needed to thicken)
Salt
Black pepper
For the pastry
400
g
Plain flour
200
g
Unsalted butter, cold, cubed
1
Egg yolk
6-7
tbsp
Cold water
1
Egg, beaten, for glazing
Only visible to you
Made it?
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Prep
15m
Cook
4h
Total
4h 15m
Ingredients
Method
Turn cooking mode on
1.
Season the beef and brown it in a hot pan, then set it aside.
2.
In the same pan, soften the onions, garlic, and mushrooms.
3.
Pour in the ale, add the beef stock, Worcestershire sauce, and thyme, and bring it to a simmer.
4.
Return the beef to the pan, cover, and bake in the oven at 150°C for three hours, until it’s falling apart.
5.
Remove the stalks of thyme.
6.
Remove the beef, shred it, and stir it back into the sauce.
7.
Add the English mustard and 2/3rds of the grated Applewood smoked cheddar, mixing until it melts in.
8.
If the sauce needs thickening, stir in the cornflour slurry until thick.
9.
Let the filling cool completely.
For the pastry
1.
Rub the cold butter into the flour until it resembles fine breadcrumbs.
2.
Mix in the egg yolk and a little cold water to bring it together.
3.
Kneed it till you form a workable dough, then let it rest in the fridge for an hour.
4.
Remove it from the fridge and let it come to room temperature.
5.
Roll out two-thirds of the pastry to about ½ cm thick and line the tin.
6.
Fill it with the cold beef and cheddar mixture, top with the remaining grated cheddar, then brush the edges with whisked egg.
7.
Roll out the remaining third of the pastry and lay it over the top, crimping the edges to seal.
8.
Brush the top with egg yolk and bake at 180°C for 35–40 minutes, until golden and crisp.
9.
Let rest for 10 minutes.
For
6
M
I
For the filling
1.2
kg
Beef brisket, or chuck, cut into large chunks
200
g
Mushrooms, sliced
2
Onion, finely diced
3
cloves
Garlic, finely chopped
1
Thyme, a few sprigs
500
ml
Ale
500
ml
Beef stock
2
tbsp
English mustard
1-2
tbsp
Worcestershire sauce
200
g
Applewood smoked cheddar, grated
2
tbsp
Cornflour, mixed well with braising liquid (only if needed to thicken)
Salt
Black pepper
For the pastry
400
g
Plain flour
200
g
Unsalted butter, cold, cubed
1
Egg yolk
6-7
tbsp
Cold water
1
Egg, beaten, for glazing
Only visible to you
Made it?
Cancel
