hearty beef cubes with ale and great crust
For the filling- combine water and baking soda in large bowl. Add the beef, salt and pepper and toss to combine (or put in large baggie). Shake well.
Preheat oven to 350 and adjust oven rack to lower- middle.
Cook bacon in large dutch oven over med hi heat, stirring occac til partially rendered but not browned, about 3 min. Add mushrooms, and 1/4 cup broth and stir to coat. Cover and cook, stirring occas til mushrooms are reduced about half about 5 min. Add onion, garlic, thyme and cook, uncovered, stirring occas til onion is soft and fond begins to form on bottom of pot 3-5 min. Sprinkle flour over mushroom mix and stir til all flour is moistened. Cook ,stirring occas til fond is deep brown, 2-4 min. Stir in beer and remaining broth, scraping up any browned bits. Stir in beef and begin to simmer, pressing as much beef as possible below surface of the liquid. Cover pot tightly with foil, then lid; transfer to oven Cook 1 hr.
Remove lid and discard foil. Stir filling, cover and return to oven, and cook til beef is tender and liquid is thick enough to coat beef, 30 minutes longer. Transfer filling to deep dish pie plate or an 8" x 8" baking pan. (Once cool, filling can be covered with plastic wrap and refrig for up to 2 days). Increase oven tem to 400 when ready to cook pie.
For the crust: While filling is cooking, measure out 2 tbsp. beaten egg and set aside. Whisk remaining egg and sour cream together in bowl. Process flour and salt in food processor about 3 sec. Add butter and pulse til only pea sized pieces remain, about 10 pulses. Add half of sour cream mix and pulse til combined about 5 pulses. Add remaining sour cream mix and pulse til dough begins to form, about 10 pulses. Transfer mix to lightly floured board and knead briefly til dough comes together. Form into 4" disc, wrap in plastic wrap and refrig for at least 1 hr or up to 2 days.
Roll dough into 11" round on lightly floured board. Using knife or 1" round cup cutter, cut round from center of dough. Drape dough over filling. Trim overhang to 1/2" beyond lip of plate. Tuck overhang under itself; folded edge should be flush with edge of plate. Crimp dough evenly around edge of plate using your fingers or press with tines of fork to seal. Brush crust with reserved egg. Place pie on rimmed baking sheet. Bake til filling is bubbling and crust is deep golden brown and crisp, 25-30 minutes. (If filling has been refrigerated, increase baking time by 15-30 minutes and cover with foil for last 15-30 minutes. Let cool 10 minutes before serving.
Can also use 4 lb chuck eye roast if beef short ribs not available. If too much liquid, thicken sauce with cornstarch before pouring into baking dish or pie pan. Its delicious. Crust is really nice. Made. It 3/17
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Serving Size: 1 Serving (376g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 311 | ||
Calories from Fat: 148 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.4g | 22 % | |
Saturated Fat 10g | 50 % | |
Monounsaturated Fat 4.3g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 75.9mg | 23 % | |
Sodium 124.9mg | 4 % | |
Potassium 261.6mg | 7 % | |
Total Carbohydrate 40.4g | 12 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 39.6g | ||
Protein 3.6g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 311
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