My Saucy Pepper Beef Pie
We thought the pie was delicious. Butch’s mouth has been watering for something like this for a while, so I thought, “Well, why not?” I didn’t make my pastry but bought a ready-made Puff pastry instead. We all have our favourite one; I like using the Woolies All Butter Puff Pastry Sheets. It always works well enough for me. Serves 4-6 or makes 2 lovely pies, one for the freezer.
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My Saucy Pepper Beef Pie
2 large onions, roughly chopped
Salt and freshly ground black pepper
10ml Brown sugar
850g mature, boneless beef Brisket, bolo or thick flank, cubed 3cm X 3cm
1 lamb’s kidney (optional; it’s merely for flavour for Steak and Kidney Pie; use at least 4 Lamb’s kidneys). Split the kidney, remove membranes and fatty bits
375ml Beef stock, hot. (Use 2 beef stock cubes or liquid stock)
30ml Balsamic Vinegar
30ml Cornflour
60ml water
45ml Tomato paste
30ml Worcestershire Sauce
2 sachets ready-made Pepper sauce
10ml Dried mixed herbs or herbs of your choice (e.g. thyme)
1 punnet button mushrooms, sliced
30ml Butter
Season with
5ml dried chili flakes
10ml freshly cracked black pepper
5ml Maldon Salt
METHOD
Preheat oven to 130°C
Cover the base of a heavy-bottomed saucepan with the chopped onions, season with salt, pepper, and brown sugar. Add the cubed beef and then the kidney. Pour hot stock over the meat and onion. Add balsamic vinegar. Cover with two layers of tinfoil, tightly pinched down. Bake for 3 ½ hours, until the meat is tender.
When the meat is fork-tender, remove from the oven and remove the tinfoil. Thicken the jus with cornflour mixed with water.
Add tomato paste, Worcestershire sauce, seasonings, and Pepper Sauce. Please check the seasoning and add more pepper or a dash of chili if it tastes flat!
Let cool to room temperature before decanting into a pie dish.
Sauté the mushrooms in butter over high heat to draw out the water. Remove from the heat and season with salt and pepper. Cool down. Spoon on top of the meat.
Place a small ramekin, half-filled with water, in the center of the pie dish.
Roll out your pastry onto a floured surface. Roll out to fit the pie dish with a good overhang, as the pastry will shrink during baking.
Let it rest in the refrigerator for 30 minutes while the oven heats to 200°C. Bake on the middle oven rack for 30-40 minutes.
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An original recipe by Ina Paarman inspires this recipe. I trust her recipes.
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