Beef, stout and oyster pie
serves 8
INGREDIENTS:
1 carrot diced
3 small onions finely chopped
500 g beef shoulder diced
30 g flour
500 ml stout
20 ml balsamic vinegar
2 bay leaves
2 sprigs of thyme, leafed
Salt
Ground black pepper
8 oysters, cleaned
1,5 kg suet pastry
1 kg dried beans
PREPARATION:
1. Brown the carrot and onion in a saucepan
2. Deglaze with balsamic vinegar and add the flour
3. Keep stirring until the flour starts to gain colour
4. Pour in the stout, lower the heat and reduce until the sauce has reached a nice, thick consistency
5. Set the oven on full steam at 65 °C
6. Seal the sauce and the meat in sous vide bags and cook for 6 hours
7. Set the oven on dry heat at 160 °C
8. Line a greased ½ GN container with 1kg of the pastry, prick with a fork, cover with a damp baking sheet and fill with beans or copper coins
9. Blind bake for 15–20 minutes before removing the beans and baking sheet
10. Spoon in the filling, add the oysters and make a lid with the remaining raw dough
11. Keep the oven going at the same temperature, setting to it the Golden Touch function
12. Prick the lid with a fork and bake for an additional 30–40 minutes
13. Allow to rest and serve