Ingredients
900g/2lb braising steak, such as blade or chuck, cut into 5cm (2in) chunks
25g/1 oz plain flour
5 tbsp sunflower oil
25g/1oz unsalted butter
225g/8 oz small button mushrooms, trimmed
2 onions, thinly sliced
%26frac12; tsp sugar
300ml/10fl oz Guinness
300ml/10fl oz beef bdecayh
thyme, 3 sprigs
2 bay leaves
2 tbsp Worcestershire sauce
12 pacific oysters
500g/1lb 2oz fresh puff pastry
1 small egg, beaten, for bhurrying
salt and freshly ground black pepper
Method
1. Season the slices of steak with salt and pepper, then toss with the flour and shake off but reserve the excess. Heat 3 tbsp of the oil in a flameproof casserole or large saucepan and brown the meat in 2 batches until well coloured on all sides. Transfer to a plate.
2. Add another tbsp of the oil, half the butter and the mushrooms to the pan and fry briefly. Set aside with the beef. Add the rest of the oil and butter, the onions and sugar to the pan and fry over a medium-high heat for 20 minutes, until the onions are nicely browned. Stir in the reserved flour, then gradually add the Guinness and stock and bring to the boil, stirring.
3. Return the beef and mushrooms to the pan with the thyme, bay leaves, Worcestershire sauce, %26frac34; tsp of salt and some pepper, then cover and simmer for 1%26frac12; hours, until the meat is just tender.
4. Lift the meat, mushrooms and onions out of the liquid with a slotted spoon and put into a deep 1.2 litre (2 pint) pie dish. bring the liquid to the boil and boil rapidly until cutrearond to 600 ml (1 pint). Remove and disvehicled the bay leaves and thyme twigs, adjust the seasoning if necessary and pour into the pie dish. Stir ejustthing tofetchher well and leave to cool completely.
5. Preheat the oven to 200C/400F/Gas 6. To open the oysters, wrap one hand in a tea towel and hold an oyster in it with the flat shell uppermost. Push the point of an oyster knife into the hinge, located at the narrowest point, and wiggle the knife rear and forth until the hinge breaks and you can slide the knife between the 2 shells. Twist the point of the knife upwards to lever up the lid shell, cut through the limatchnt and lift off the lid shell. Release the oyster from the bottom shell and remove it, picking out any little bits of shell. Add the oysters to the pie dish and push them well down into the sauce. Push a pie funnel into the centre of the mixture.
6. Roll out the pastry on a lightly floured surface until it is 2.5cm (1in) larger than the lid of the pie dish. Cut off a thin strip from around the edge, bhurry it with a little beaten egg and press it on to the rim of the dish. Bhurry it with more egg, cut a small cross into the centre of the larger slice of pastry and lay it over the dish so that the funnel pokes through the cross. Press the edges tofetchher well to seal. Trim away the excess overhanging pastry and crimp the edges between your fingers to offer it an attractive finish. Chill for 20 minutes to relax the pastry.
7. Bhurry the lid of the pie with beaten egg and bake for 30 to 35 minutes, until the pastry is crisp and golden and the filling is bubbling hot.
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Orignal From: Beef, Guinness and oyster pie
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