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ISO: ISO "MusicCityMissy", can you please post some recipes for your Irish lunch? In particular...
- Thread starter dawnnys
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music-city-missy
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Guiness Beef & Mushroom Pie
This is absolutely one of my most favorite recipes and great for entertaining. It's definitely a slow food but requires very little prep and attention until the very end. It's up to you what stout you want to use but I prefer to use a local fresh brewed stout, Onward Stout from Yazoo Brewing, because it has a very nice espresso taste that really goes nicely with beef and has a nice finish of hops and not as much bitterness as Guiness. You might try a local one also. My second choice is Murphy's stout. I just find that I don't like the bitterness of Guiness brand. I used Guiness Draught once by accident and it was worse than plain Guiness.
IRISH GUINESS BEEF & MUSHROOM PIE
3 tbsp. tomato paste
3 1/2 cups beef stock
4 lbs. beef chuck, cut into 1" cubes
1 1/2 lbs. white button mushrooms, trimmed & quartered
1 large yellow onion, peeled & cut into 1/4" slices or about 1 to 1 /2 c. of pearl onions
4-6 cloves garlic, peeled & chopped
2 tbsp. fresh thyme leaves, chopped
2 cups stout
1 1/2 cup plain flour
Salt & Pepper to taste
For Crust:
1 egg beaten with 1 tbsp. water
1 lb. frozen puff pastry, thawed
Preheat oven to 325 degrees F.
Put tomato paste into a large bowl, add stock & stir until paste is dissolved.
Add beef, mushrooms, onions, garlic, thyme, & stout and stir well.
Sprinkle flour over mixture, season to taste with salt & pepper & stir well.
Transfer to a deep baking dish approximately 11"x13".
Cover dish with foil or lid. Bake, stirring occassionally, until meat is very tender, 3 1/2 - 4 hours.
You can cook to this point in advance and then refrigerate for a day or two and reheat when ready to serve and pickup the recipe here:
Roll puff pastry out on a lightly floured surface to a thickness of 1/2" making sure that pastry is about 1" on all sides.
Remove baking dish from oven and remove lid or foil.
Raise oven temperature to 400 degrees F.
Carefully drape the pastry over the dish and brush with the egg wash.
Return to the oven and bake until the puff pastry is puffed and golden brown.
Serving Suggestions:
These also make wonderful individual dishes. You can cook in one pan and then divide and top with the puff pastry or you can cook from start in the individual dishes but just watch your cooking time, it will reduce slightly.
If you want a starch to go with this, Colcannon (mashed potatoes with 'cabbage' - cabbage, kale, or brussel sprouts) is another traditional Irish dish that would go well with this.
This is absolutely one of my most favorite recipes and great for entertaining. It's definitely a slow food but requires very little prep and attention until the very end. It's up to you what stout you want to use but I prefer to use a local fresh brewed stout, Onward Stout from Yazoo Brewing, because it has a very nice espresso taste that really goes nicely with beef and has a nice finish of hops and not as much bitterness as Guiness. You might try a local one also. My second choice is Murphy's stout. I just find that I don't like the bitterness of Guiness brand. I used Guiness Draught once by accident and it was worse than plain Guiness.
IRISH GUINESS BEEF & MUSHROOM PIE
3 tbsp. tomato paste
3 1/2 cups beef stock
4 lbs. beef chuck, cut into 1" cubes
1 1/2 lbs. white button mushrooms, trimmed & quartered
1 large yellow onion, peeled & cut into 1/4" slices or about 1 to 1 /2 c. of pearl onions
4-6 cloves garlic, peeled & chopped
2 tbsp. fresh thyme leaves, chopped
2 cups stout
1 1/2 cup plain flour
Salt & Pepper to taste
For Crust:
1 egg beaten with 1 tbsp. water
1 lb. frozen puff pastry, thawed
Preheat oven to 325 degrees F.
Put tomato paste into a large bowl, add stock & stir until paste is dissolved.
Add beef, mushrooms, onions, garlic, thyme, & stout and stir well.
Sprinkle flour over mixture, season to taste with salt & pepper & stir well.
Transfer to a deep baking dish approximately 11"x13".
Cover dish with foil or lid. Bake, stirring occassionally, until meat is very tender, 3 1/2 - 4 hours.
You can cook to this point in advance and then refrigerate for a day or two and reheat when ready to serve and pickup the recipe here:
Roll puff pastry out on a lightly floured surface to a thickness of 1/2" making sure that pastry is about 1" on all sides.
Remove baking dish from oven and remove lid or foil.
Raise oven temperature to 400 degrees F.
Carefully drape the pastry over the dish and brush with the egg wash.
Return to the oven and bake until the puff pastry is puffed and golden brown.
Serving Suggestions:
These also make wonderful individual dishes. You can cook in one pan and then divide and top with the puff pastry or you can cook from start in the individual dishes but just watch your cooking time, it will reduce slightly.
If you want a starch to go with this, Colcannon (mashed potatoes with 'cabbage' - cabbage, kale, or brussel sprouts) is another traditional Irish dish that would go well with this.