Beef Potpies With Cheddar Stout Crust Recipes

BEEF POT PIES WITH A CHEDDAR-STOUT CRUST

Steps:

• Make the dough:.
• Pulse the flour and fine salt in a food processor to combine.
• Add the butter and cheese and pulse until the mixture looks like coarse meal with some pea-size bits of butter.
• Drizzle in 6 tablespoons beer and pulse to combine. Squeeze the dough between your fingers; if it does not hold its shape, pulse in up to 1 more tablespoon beer.
• Pat the dough into a disk, wrap in plastic wrap and refrigerate until firm, at least 1 hour or overnight.
• Filling:.
• Preheat the oven to 375 degrees F.
• Turn on the "Saute" feature on your Instant Pot. Toss the beef, flour, 1 1/4 teaspoons kosher salt, and pepper to taste in a large bowl.
• Melt the butter in the Instant Pot. Add the beef and cook, stirring occasionally, until browned all over, about 7 minutes. Remove and set aside.
• Add the beer and 2 cups water, scraping up any browned bits from the bottom of the pot.
• Bring to a simmer, then cover, and Using the high pressure "Meat/Stew" option cook for 7 minutes. Once done, do a "quick release.".
• Add the leeks, carrots and celery to the pot, set back on "Meat/Stew" for an additional 8 minutes. Once done, do a quick release.
• Meanwhile, put eight 10-ounce ramekins on a parchment-lined baking sheet.
• Roll out the dough between 2 lightly floured sheets of parchment into a 10-by-15-inch rectangle; cut into six 5-inch squares. Make a few slits in the middle of each square to let steam escape.
• Season the filling with salt and pepper and divide among the ramekins (there may be some filling left over).
• Top each with a square of dough, pressing the edges into the ramekin. Brush with the beaten egg. Bake until the crust is crisp and golden brown, 35 to 40 minutes. Let rest about 10 minutes before serving.

BEEF POT PIES WITH YORKSHIRE PUDDING CRUSTS

Steps:

• In a large bowl combine the roast beef, the peas, and the potatoes.
• In a skillet cook the onion in the 1 tablespoon butter over moderately low heat, stirring occasionally, until it is softened.
• Add the garlic, and cook the mixture for 3 minutes.
• Stir in the Worcestershire sauce, horseradish, and cream and cook, stirring until thickened.
• Add the sauce to the roast beef mixture, season with salt and pepper, and combine well.
• Divide the mixture among the six 1 1/2 cup gratin dishes.
• Pour the melted butter around the edges of the gratin dishes and heat the potpies in the middle of a preheated 450°F, oven for 2 minutes.
• Pour 1/3 cup of the Yorkshire pudding batter around the edge of each gratin dish and bake the potpies for 15 minutes (do not open the oven door).
• Reduce the heat to 400°F and bake the potpies for 10 to 15 minutes more, or until the pudding is puffed and browned.
• Make the Yorkshire pudding batter.
• In a blender blend the eggs, salt, flour, and milk for 30 seconds and chill, covered, for 30 minutes.
• In a small bowl beat the egg white until it forms soft peaks and fold it into the mixture.

PERFECT POT ROAST

Steps:

• Preheat the oven to 275 degrees F.Generously salt and pepper the chuck roast.Heat the olive oil in large pot or Dutch oven over medium-high heat. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate.Throw the carrots into the same very hot pot and toss them around a bit until slightly browned, about a minute or so. Reserve the carrots with the onions.If needed, add a bit more olive oil to the very hot pot. Place the meat in the pot and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pot, scraping the bottom with a whisk. Place the roast back into the pot and add enough beef stock to cover the meat halfway.Add in the onions and the carrots, along with the fresh herbs.Put the lid on, then roast for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours. The roast is ready when it's fall-apart tender.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.

BEEF POTPIES WITH CHEDDAR-STOUT CRUST

Steps:

• Make the dough: Pulse the flour and fine salt in a food processor to combine. Add the butter and cheese and pulse until the mixture looks like coarse meal with some pea-size bits of butter. Drizzle in 6 tablespoons beer and pulse to combine. Squeeze the dough between your fingers; if it does not hold its shape, pulse in up to 1 more tablespoon beer. Pat the dough into a disk, wrap in plastic wrap and refrigerate until firm, at least 1 hour or overnight.Meanwhile, make the filling: Preheat the oven to 325 degrees F. Toss the beef, flour, 1 1/4 teaspoons kosher salt, and pepper to taste in a large bowl. Melt the butter in a Dutch oven or large ovenproof pot over medium-high heat. Add the beef and cook, stirring occasionally, until browned all over, about 7 minutes. Add the beer and 2 cups water, scraping up any browned bits from the bottom of the pot. Bring to a simmer, then cover, transfer to the oven and braise, 30 minutes. Add the leeks, carrots and celery to the pot and continue braising, 1 more hour.Meanwhile, put six 10-ounce ramekins on a parchment-lined baking sheet. Roll out the dough between 2 lightly floured sheets of parchment into a 10-by-15-inch rectangle; cut into six 5-inch squares. Make a few slits in the middle of each square to let steam escape. Remove the filling from the oven and increase the temperature to 375 degrees F. Season the filling with salt and pepper and divide among the ramekins (there may be some filling left over). Top each with a square of dough, pressing the edges into the ramekin. Brush with the beaten egg. Bake until the crust is crisp and golden brown, 35 to 40 minutes. Let rest about 10 minutes before serving. Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.