Name: Beef and Pigeon Crumble
Yield: Serves 6–8
Ingredients: 2 bay leaves; 1 head of celery, trimmed and sliced; ½ pt / 280 ml pigeon or beef stock; 6 allspice berries; 1–2 tbsp olive oil; 8 pigeon breasts; 1–1½ lb / 455–680 g shin of beef; salt; 1 large onion, peeled and thinly sliced; 3 cloves; 1 oz / 30 g hard cheese, freshly grated; 1 oz / 30 g seasoned flour; ½ pt / 280 ml dry red wine or Guinness; 1 tbsp chopped herbs; 6 oz / 170 g plain flour; 2 oz / 60 g butter; freshly ground black pepper

Preparation info

Serves
6–8

Difficulty
Medium

Appears in

The Times Cookbook

By Frances Bissell

Published 1995

About

A favourite variation on the pie theme is the crumble. Here the meat, which is better cooked the day before required, is topped with a savoury crumble that takes minutes to make and is then baked in the oven.

Ingredients

1–1½ lb / 455–680 g shin of beef
8 pigeon breasts

Main course

Method

Remove the tough outer skin from the beef, and cube both meats. Toss the meat in the seasoned flour. Brown the meat all over in the oil in a frying pan or flameproof casserole, remove from the pan and put to one side while you lightly brown the onion in the same pan. Pour on the wine or Guinness, and boil it, scraping up any cooking residues stuck to the pan. Add the stock and celery, and bring

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Ingredients

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