OnTap Magazine

INGREDIENTS 900g diced beef shin 25g flour, seasoned with salt and freshly ground black pepper, plus extra for dusting 100g butter 2 onions, roughly chopped 2 cloves garlic, roughly chopped 2 medium carrots, roughly chopped 150g button mushrooms 2 sprigs fresh thyme 1 bay leaf 400ml Saggy Stone California Steam 500ml beef stock salt and freshly ground black pepper 1 free-range whole egg beaten with 1 extra free- range egg yolk 300g ready-made rolled puff pastry SAGGY STONE’S BEEF AND STEAM PIE METHOD Dip the meat into the seasoned flour. Heat half the butter in the pan and add the meat. Sear all over until golden brown. Add the vegetables and herbs, then pour in the Saggy Stone California Steam and stock. Bring to a simmer, then cover with a lid and gently simmer on the stove for 1½ hours. Preheat the oven to 220°C. Once the pie filling is cooked, season to taste. Add the remaining butter and tip into an ovenproof serving dish. Brush the edge of the dish with the beaten egg. Roll out the pastry using as little flour as possible and place over the dish. Pinch the edges of the dish so that the pastry will stick to it and trim off any remaining pieces of pastry from around the edge. Brush the pastry top thoroughly with the remaining beaten egg and place on a baking tray. Bake in the oven for 20-30 minutes until the pastry is golden brown on top. Serve with chips, veg and a well-earned glass of beer. APPLE AND BEER CRUMBLE Recipe first published on Brewmistress .co.za Pie purists might insist that crumble doesn’t make the cut, but this sweet and sticky beery version of a family classic is so good we are happy to make an exception. INGREDIENTS 5 green apples 100ml doppelbock or Belgian dubbel 2 tsp cinnamon 2 cups cake flour 3 cups brown sugar ½ tsp baking powder 1 cup melted butter clotted cream to serve METHOD Preheat the oven to 250°C. Peel and slice the apples. Add the apple slices to a hot pan. Add the beer and a teaspoon of cinnamon. The beer should just cover the apples. Simmer for 5 minutes, until the beer is reduced and almost gone. Let stand for 5 minutes and then transfer to a baking dish To make the crumble, add the flour, brown sugar, cinnamon, and baking powder to a bowl. Mix using a fork. Slowly add the butter and continue to mix. Once ingredients are combined, use your hands to crumble the mixture – it should start to look and feel like breadcrumbs. Sprinkle a 2cm layer of crumble mixture over the apples . Place the assembled crumble into the oven and bake for 30 minutes, until the top is golden brown and crispy. Serve warm with clotted cream and a glass or two of the same beer you used in the recipe. BEER MEETS FOOD 48 | Winter 2021 | ontapmag.co.za