Steak And Ale Samosas Recipe By Tasty

STEAK AND ALE SOUP

Steps:

• Heat oil in a large skillet over high heat.
• Combine the flour, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a ziplock plastic bag.
• Toss the meat in the flour, a few pieces at a time.
• Add the meat, a few pieces at a time, to the oil and brown on all sides.
• Transfer the browned meat to the insert of a 5-7 quart slow cooker.
• When all the meat is browned, add the onions, garlic, and thyme to the same skillet over med-high heat and saute until the onions begin to soften and become translucent.
• Add the ale to the pan and scrape up any browned bits from the bottom of the pan.
• Transfer the contents of the skillet to the slow cooker insert and add broth, carrots, parsnips, and potatoes.
• Cover and cook on HIGH for 4-5 hours or on LOW for 8-10 hours, until the vegetables are tender and the beef is fork tender.
• Season with salt and pepper before serving.

STEAK AND ALE PIE

Steps:

• Trim any excess fat and sinew off the meat then cube into bite-size chunks then pat dry with paper towels and season generously with salt.
• Sear the meat in a large, deep pan or Dutch oven in batches until browned all over.
• Remove the beef from the pan then sauté the onion, celery, carrots, garlic and herbs for 5 minutes or until starting to soften.
• Add the beef back to the pan along with any of its resting juices then pour in the ale and beef stock. Season with salt and pepper then cover with a lid and reduce the heat.
• Allow to simmer for 2-3 hours over low heat (or place in an oven preheated to 160ºC/320ºF) and cook until the meat is fall-apart tender.
• Check the stew half way through cooking and top up with more liquid if necessary - you don't want the stew to cook dry.
• (I don't feel the need to thicken the gravy with flour but if you want, you can add a tablespoon of flour mixed with some stock or water to the stew for the last 10 minutes of cooking and allow to cook until thickened.)
• Once the pie filling is cooked, transfer to a pie dish then top with the puff pastry.
• Crimp the edges then brush with beaten egg and cut a few slits into the center to act as vents.
• Place in a hot oven and allow to bake for 20-25 minutes until the pastry is golden brown and puffed.
• Remove from the oven, allow to rest for 5 minutes then serve.

STEAK AND ALE SAMOSAS RECIPE BY TASTY

Steps:

• Cut steak into 8 mm (¼ inch) cubes.
• Toss with flour to coat evenly.
• In a large stock pot or dutch oven, sear steak pieces in batches.
• Remove all steak and sauté 1 large carrot and 1 medium onion, diced, until translucent. Add steak back to the pot with carrots and onions.
• Pour over 240 ml (½ pint) of ale and 100 ml (½ cup) of stock.
• Add 2 sprigs of thyme. Simmer for 1-2 hours, the longer the better.
• For the Samosa dough, combine flour, 1 tbsp vegetable oil, 2 tsp minced rosemary, and 1 tsp salt.
• Add water, a splash at a time, working the flour into a dough. You'll end up using approximately 40 ml (3 tbsp). Let dough rest 30 minutes before using.
• For Minted Mushy Peas, in a food processor, whizz up frozen peas, greek yogurt, a bunch of mint, a squirt of lemon, and a pinch of salt.
• To form the Samosa, split the dough in half and then in half again. Take one of these quarters and roll it into a flat circle, about 2 mm (⅛ inch) thick. Cut this dough in half with a knife.
• Pick up 1 semi-circle, and wipe the flat edge with a wet finger. Fold this flat edge together to form a cone, pinch together the overlapping dough. Holding in one hand like a cone, fill 80% full with cooled samosa filling. Wipe the rim of the cone with a wet finger and pull together, pinching to seal.
• Shallow fry in approximately 3 cm (1 inch) of vegetable oil.
• Serve with Minted Mushy Peas.
• Enjoy!