Slow-cooked Beef Cheek Pie with Guinness, Caraway & Orange Peel
|Prep time||30 minutes|
|Cook time||8 hours, 30 minutes|
|Total time||9 hours|
|Meal type||Main Dish|
|Misc||Child Friendly, Serve Hot|
- zest of 1 orange (finely sliced)
- 3 sticks celery (finely sliced)
- 3 onions (sliced)
- 4 large carrots (coarsely sliced)
- 2 cans traditional Guinness
- 2 teaspoons concentrated beef stock paste
- 1.5 teaspoons caraway seeds
- 1.5kg beef cheek (cut into chunks)
- 6 large maris piper or other floury potatoes (cut into chunks)
- 2 teaspoons english mustard
- 2 tablespoons milk
- 1 knob butter
I'll be honest, this is not a quick supper. That said, it requires very little effort and can just be left in the oven while you get on with your life!
For best results, make the beef mixture the day before and refrigerate overnight, then all you need to do the next day is make the mash, construct the pie and put it in the oven.
If you can't get beef cheek, any kind of stewing beef will give you great results.
If you can't get a good concentrated beef stock, just use one can of Guinness rather than two, and add the same volume of a good quality beef stock.
|1.||In a large pan, suitable for both hob and oven, heat 1tbsp cooking oil, on a medium heat. Preheat oven to 130 degrees C.|
|2.||Add vegetables and beef and season well with salt and pepper. Cook until beef is browned slightly, turning occasionally.|
|3.||Add caraway seeds and stir. Add Guinness & orange zest, stir well and bring just to the boil, then cover and transfer to the oven.|
|4.||Cook in the oven for 8 hours, removing the lid for the final hour. Stir occasionally if possible (you may wish to go out and leave it. It won't come to any harm.)|
|5.||For the pie topping, boil the potatoes, drain and mash with the butter, milk and mustard. Then construct your pie!|
|6.||Bake in the oven at 200 degrees C for 15 minutes, or until pie topping is turning golden brown.|