Steak & Kidney Pie
2-1/2 lbs. stewing beef, cut into chunks
1 whole beef kidney, cleaned & trimmed of any fat then cut into chunks
Place the stewing beef and kidney in a very large saucepan and fill with 4 cups of boiling water to cover completely.
Add 3 large onions cut up, 2 carrots sliced into coins or chopped and salt & pepper to taste.
Boil until completely cooked.
Then mix 2 Tbsp. flour and water and add to the cooked meat in the saucepan.
Pastry for 2 crusts
3 cups flour
1 tsp. salt
1 tsp. baking powder
1/3 lb. chunk of lard
1/3 cup ice cold water
Scatter flour on counter & roll out 2 rounds for deep dish pie plate (top and bottom)
Place cooled stewing beef, kidney, onion and carrot mixture into pastry lined pie plate.
Place the other pastry round on top and cut a couple of slits in top to allow steam to escape.
Crimp edges and brush with beaten egg yolk and milk mixture.
Bake in a pre-heated 350 degree for 1 hour.
Wednesday, April 15, 2009
Flemish Beef Stew
Flemish Beef Stew
Serves 6
Ingredients:
4 tsp. canola oil, divided
2-1/2 lbs. bottom round roast, trimmed of fat and cut into 2 inch chunks
3/4 lb. sliced cremini or white button mushrooms
3 Tbsp. all-purpose flour
2 cups brown ale or dark beer
4 large carrots, peeled and cut into 1 inch pieces
1 large onion, chopped
1-2 garlic cloves, finely chopped or minced
1-1/2 Tbsp. Dijon mustard
1/2 tsp. caraway seeds(optional)
3/4 tsp. salt
1/2 tsp. freshly ground pepper
1 bay leaf
Method:
Heat 2 teaspoons of oil in a large skillet over medium heat. add half the beef and brown on all sides, turning frequently for about 5 minutes. Transfer to a 6 quart slow cooker. drain any fat from the pan. Add the remaining 2 teaspoons oil and brown the remaining beef. Transfer to the slow cooker.
Return the skillet to medium heat, add mushrooms and cook, stirring often until they give off their liquid and it evaporates to a glaze, 5 to 7 minutes. Sprinkle flour over the mushrooms and cook undisturbed for 10 seconds, then stir and cook for 30 seconds more. Pour in ale (or beer) and bring to a boil, whisking constantly to reduce foaming, until thickened and bubbling about 3 minutes. Transfer the mushroom mixture to the slow cooker. Add carrots, onion, garlic, mustard, caraway seeds, salt, pepper and bay leaf to the slow cooker. Stir to combine. Place the lid on and cook on low until the beef is very tender, about 8 hours. If you have added a bay leaf, discard it before serving.
Note: For this slow cooker interpretation of Carbonnades Flamandes, a Flemish stew made with beer, if you can't find a brown ale, use a strong dark beer but NOT a stout.
3 Tbsp. all-purpose flour
2 cups brown ale or dark beer
4 large carrots, peeled and cut into 1 inch pieces
1 large onion, chopped
1-2 garlic cloves, finely chopped or minced
1-1/2 Tbsp. Dijon mustard
1/2 tsp. caraway seeds(optional)
3/4 tsp. salt
1/2 tsp. freshly ground pepper
1 bay leaf
Method:
Heat 2 teaspoons of oil in a large skillet over medium heat. add half the beef and brown on all sides, turning frequently for about 5 minutes. Transfer to a 6 quart slow cooker. drain any fat from the pan. Add the remaining 2 teaspoons oil and brown the remaining beef. Transfer to the slow cooker.
Return the skillet to medium heat, add mushrooms and cook, stirring often until they give off their liquid and it evaporates to a glaze, 5 to 7 minutes. Sprinkle flour over the mushrooms and cook undisturbed for 10 seconds, then stir and cook for 30 seconds more. Pour in ale (or beer) and bring to a boil, whisking constantly to reduce foaming, until thickened and bubbling about 3 minutes. Transfer the mushroom mixture to the slow cooker. Add carrots, onion, garlic, mustard, caraway seeds, salt, pepper and bay leaf to the slow cooker. Stir to combine. Place the lid on and cook on low until the beef is very tender, about 8 hours. If you have added a bay leaf, discard it before serving.
Note: For this slow cooker interpretation of Carbonnades Flamandes, a Flemish stew made with beer, if you can't find a brown ale, use a strong dark beer but NOT a stout.
Nutrition Info
Per Serving
- Calories: 236 cal
- Carbohydrates: 12 g
- Dietary Fiber: 2 g
- Fat: 11 g
- Protein: 17 g
- Sugars: 6 g
This is a Flemish Recipe called Rodacola
This is a Flemish Recipe called Rodacola
Ingredients:
1 red cabbage - use 3/4 sliced thinly
3 apples, peeled, cored and diced
2 large onions, diced
Method:
1. Saute onions and apples in 1/4 lb. of melted butter until apples start to soften.
2. Then add sliced cabbage and cover.
3. Let simmer for approximately 3 hours.
4. Add a little chicken stock if desired.
5. After 1 hour add 2 Tbsp. sugar and add a couple of teaspoons of vinegar
to keep red colour of the cabbage.
6. Place the lid back on and continue cooking for 2 more hours.
Ingredients:
1 red cabbage - use 3/4 sliced thinly
3 apples, peeled, cored and diced
2 large onions, diced
Method:
1. Saute onions and apples in 1/4 lb. of melted butter until apples start to soften.
2. Then add sliced cabbage and cover.
3. Let simmer for approximately 3 hours.
4. Add a little chicken stock if desired.
5. After 1 hour add 2 Tbsp. sugar and add a couple of teaspoons of vinegar
to keep red colour of the cabbage.
6. Place the lid back on and continue cooking for 2 more hours.