- 2 kilogram red meat round steak, slice into 3cm pieces
- 1/2 cup (75g) easy flour
- 40 gram butter, melted
- 1/4 cup (60ml) vegetable oil
- 4 brown onions (600g), sliced thickly
- 2 clove garlic, crushed
- 2 carrots (360g), chopped coarsely
- 2 3/4 cup (680ml) devoted
- 1 tablespoon light brown sugar
- 1/4 cup (60ml) cider vinegar
- 3 sprigs new thyme
- 1 bay leaf
- 2 sheets puff pastry
- 1 tablespoon milk
- 1 egg, beaten lightly
Pork carbonade pies
Coat red meat in flour; shake off extra. Heat butter and a pair of tablespoons of the oil in medium saucepan; cook red meat, in batches, till browned all over. Acquire from pan.
Heat final oil in identical pan; cook onion, garlic and carrot, stirring, till onion softens. Return red meat to pan with devoted, sugar, vinegar, thyme and bay leaf; bring to the boil. Lower heat; simmer, covered, 1½ hours.
Enlighten; simmer, stirring every so continually, about 1 hour or till red meat is soft and sauce thickens. Discard herbs.
Preheat oven to 220°C/425°F.
Divide red meat mixture among eight 1¼-cup (310ml) ovenproof dishes. Reduce every pastry sheet into four squares; top every dish with one pastry square, orderly edges. Brush pastry with mixed milk and egg; site dishes on oven tray.
Bake pies about quarter-hour or till pastry is puffed and browned lightly.
Helpful is a precise, dark beer that originated in Enormous Britain in the tiring 1700s. Extra redolent of hops than other beers, it’s made with roasted barley, giving it its attribute dark color and bitter-sweet, nearly coffee-delight in flavour.