Braised Beef, Pickled Walnuts and Puff Pastry
Slow cooked beef stew with a twist, Opies pickled walnuts add a very welcomed tang to this dish....
25 - 30minutes
180 - 200minutes
- 1 Small Handful of Flat Leaf Parsley
- 1 Roll of Puff Pastry (We use Jus Rol)
- 1 Egg Yolk (For glazing the pastry)
- 1 kg of Stewing Beef (We used chuck)
- 4 Cloves of Garlic (Peeled and crushed)
- 2 cans of Guinness (440ml)
- 85 Grams of Unsalted Butter
- 1 glug of Olive Oil
- 6 rashers of Streaky Bacon
- 3 Onion (Peeled and finely chopped)
- 2 tbsp of Plain Flour
- 350 ml of Port
- 1 Jar of Opies Pickled Walnuts (Halved with liquid reserved)
- 1. On a lightly floured surface, roll out the pastry a little thinner and cut out 6cm rounds. Put the rounds on a baking sheet and brush with the egg yolk. Sprinkle with a pinch of salt and bake in the oven for 5-7 minutes at 180C until puffed and golden brown. Cool on a wire rack.
- 2. Make the stew. Put the beef and garlic in a large non-metallic bowl and pour in the Guinness. Cover and leave to marinate in the fridge for at least an hour
- 3. Preheat your oven to 130C/Gas 2, Drain the meat and pat dry on kitchen paper, make sure you keep the marinating liquid
- 4. Heat half the butter and a splash of oil in a large ovenproof casserole. On a high heat, brown the beef in batches until sealed and dark brown. Remove the meat with a slotted spoon and set aside, then wipe your dish out and melt the remaining butter and a splash of oil and fry the bacon and onions until golden brown, very soft and well reduced.
- 5. Stir in the flour until blended, add the port and reserved marinade and return the beef to the dish. Bring to the boil, and cover with a lid and cook for 2 (ish) hours or until the meat is very tender. Add halved pickled walnuts and reserved pickling vinegar and simmer for 30 minutes until hot. Stir through the parsley. Re-heat the pastry tops and serve with mashed potatoes
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