Steak, Oyster, and Guinness Pie

Name: Steak, Oyster, and Guinness Pie
Yield: Serves 4-6
Cuisine: Irish
Ingredients: salt and freshly ground black pepper; 4 large rock oysters, or more if you wish, shucked; 1.5 litres (2⅓ pints) beef stock; glass of red wine; 1 egg, beaten; 2 tbsp plain flour, plus extra for flouring; 150 ml (5 fl oz) guinness; good knob of butter; 350-400 g (12-14 oz) good-quality puff pastry; 800 g (1 lb 12 oz) braising beef, preferably flank, skirt or shin, cut into rough 3 cm (1¼-inch) cubes; 1 tsp chopped thyme leaves; 1 medium onion, finely chopped; about 1 tsp cornflour (optional); vegetable oil, for frying; 1 bay leaf; 1 tsp tomato purée

Preparation info

Serves
4-6

Difficulty
Complex

Appears in

The Simple Art of Marrying Food and Wine

By Malcolm Gluck and Mark Hix

Published 2005

About

OYSTERS WERE ONCE CHEAP AND PLENTIFUL; they would replace the kidneys or bulk up the meat content of the pie to give the gravy a slight taste of the Irish Sea. Serve this with plain mashed potatoes, or add some chopped cooked cabbage and spring onions to the mash to make colcannon.

Ingredients

800 g (1 lb 12 oz) braising beef, preferably flank, sk

Europe
Ireland
Pie

Method

Two days ahead, put the pieces of beef into a non-reactive bowl with the wine, Guinness, thyme, and bay leaf. Cover with clingfilm and marinate in the refrigerator for 24 hours.

Drain the meat in a colander, reserving the marinade, and dry on some kitchen paper. Heat the oil in a heavy frying pan, lightly flour the meat with half a tablespoon of the flour, season