Hueys Beef Worcestershire Pies Food

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HUEY'S BEEF IN GUINNESS



Huey's Beef in Guinness image

A recipe from Australian chef Iain Hewitson's book 'Tales and Recipes from a Traveling Cook', which I've adapted and posted for the Zaar World Tour 2005. Huey has published several books and his popular TV cooking show appears twice daily. Of this recipe, Huey says "Try this with different styles of beer - each will impart a different flavour. And, remember, stews and braises are even better when reheated the following day".

Provided by bluemoon downunder

Categories     Stew

Time 1h55m

Yield 6 serving(s)

Number Of Ingredients 13

2 tablespoons vegetable oil
1 kg stewing beef, well-trimmed and cut into 1 . 5-cm cubes
salt, to taste
fresh ground black pepper, to taste
3 medium onions, sliced
4 garlic cloves, finely chopped
250 g mushrooms, sliced
2 slices bacon, rind and fat removed, diced
1 tablespoon brown sugar
2 tablespoons tomato paste
1 cup beef stock
1 (333 ml) bottle Guinness stout
fresh ground black pepper, to taste

Steps:

  • Preheat the oven to 190ºC.
  • Heat 1 tablespoon of oil in a large, heavy-based, non-stick pan and brown the beef on all sides. You may need to do this in 2 or 3 batches. Add more oil if needed. Remove, set aside and season to taste.
  • Add a little more oil to the pan and sauté the onions, garlic, mushrooms and bacon, until the onions, garlic and mushrooms are softening.
  • Place the beef, onion, garlic, mushrooms and bacon in a large ovenproof pot, add the sugar, tomato paste, beef stock and Guinness and mix well so that all the ingredients are well-combined.
  • Season to taste, and cover the pot tightly with foil and the lid, and cook for 11/4 to 11/2 hours or until the beef is tender.
  • Serve with Irish cook Kevin Dundon's Colcannon recipe #123663 and plenty of crusty bread.

Nutrition Facts : Calories 832.6, Fat 40.2, SaturatedFat 14.8, Cholesterol 116.6, Sodium 360.3, Carbohydrate 34.6, Fiber 1.3, Sugar 5.7, Protein 36.6

HUEY'S BEEF & WORCESTERSHIRE PIES



Huey's Beef & Worcestershire Pies image

A recipe which Huey (Aussie chef Iain Hewitson) classifies as GOOD OLD AUSSIE TUCKER, which means the recipe's origins are Anglo-Saxon (i.e. pre-European culinary influences). In posting this recipe, I have "converted" Huey's "a generous slurp of Worcestershire sauce" to 2-3 tablespoons of worcestershire sauce. Be guided by your taste preferences here.

Provided by bluemoon downunder

Categories     Savory Pies

Time 1h35m

Yield 6 Huey's Beef & Worcestershire Pies, 6 serving(s)

Number Of Ingredients 18

olive oil, for sauteing
1 onion, chopped
2 garlic cloves, crushed (optional)
2 -3 slices rindless bacon, chopped
600 g lean stewing beef, cut into smallish cubes
2 tablespoons plain flour
2 (410 g) cans diced tomatoes, drained
1/2 liter beef stock
2 tablespoons chopped fresh parsley
2 bay leaves
sea salt, to taste
fresh ground pepper, to taste
2 -3 tablespoons Worcestershire sauce, to taste
puff pastry sheet
cooking spray
1 egg
1/2 cup milk
good quality tomato sauce, to serve

Steps:

  • Heat a little oil in a heavy-bottomed pot and gently sauté the onion, garlic and bacon until tender, stirring now and again.
  • Add the cubed steak and gently cook until it changes colour, stirring regularly.
  • Then stir in the flour and briefly cook.
  • Add the tomatoes, stock, parsley, bay leaves, seasonings and Worcestershire sauce; mix well, bring to the simmer and then turn the heat down; gently simmer for about 1 hour until the meat is very tender; remove from the heat and set aside to cool.
  • Cut the pastry sheets into six rounds and press into individual, lightly oiled pie tins, leaving a little pastry around the edges; put them on an oven tray and refrigerate while the filling is cooking.
  • Preheat oven to 180°C/350°-375°F/gas mark 4-5.
  • Combine the egg and milk, and cut out six smaller pastry rounds.
  • Spoon the filling into the cooled pastry tins and fold in the pastry edges; paint the edges and the smaller pastry round edges with egg wash; place the rounds over the pies, press down the edges and place on an oven tray; brush again with the egg wash and cook in the oven for about 15-20 minutes until the pastry is golden brown.
  • Serve the Beef & Worcestershire Pies with tomato sauce on the side.

Nutrition Facts : Calories 314.4, Fat 17, SaturatedFat 6.5, Cholesterol 101.2, Sodium 770.3, Carbohydrate 14.7, Fiber 2.3, Sugar 6.5, Protein 25.8

HUEY'S BEEF BRISKET RUB



Huey's Beef Brisket Rub image

Provided by Food Network

Time 5m

Yield about 6 cups

Number Of Ingredients 9

16 ounces light brown sugar
8 ounces Spanish paprika
4 ounces onion powder
3 ounces salt
2 ounces ground cumin
2 ounces garlic powder
2 ounces cayenne powder
2 ounces black pepper
4 ounces roasted garlic

Steps:

  • Combine all ingredients in a large bowl and mix well.

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