Thursday, 22 May 2014

Everyone Loves a Bargain

Bargain hunting is not my strong point, however, recently came across this bargain piece of rump at the supermarket. Rump at $6.99 per kilo, quite cheap, even allowing for some waste with the fat. It was also in a cryovac package which gave me time to process it. After some consideration about the quality I decided that it would be perfect for casserole or chunky pie filling and good for slow cooked roast beef.

I started with  6.1 kg piece, trimmed off the fat and was left with 4.9 kg of meat. The cost of useable meat became $8.70 a kg, still a bargain.

The meat was cut into two generous roasts, a large chunk to be diced up into small pieces for a casserole and a small pile of trimmings for the cats. The fat was discarded, although, I did consider rendering it to make dripping and then thought better off it.

The diced beef was used to make Beef and Guinness Pie. Homemade pies are a great family meal and are a good choice for casual entertaining. I like to serve them with traditional style mashed potatoes, carrots and a green vegetable.

 For a large family pie like this I make shortcrust pastry for the bottom, however, commercial shortcrust works just as well and use commercial puff pastry for the lid. The quantities given below make a generous pie, it is easy to use less and make a smaller pie.

Beef and Guinness Pie
1.5 kg diced beef
2 onions, diced
1 carrot diced, finely diced
2 -3 sticks celery, finely diced
1 bay leaf
freshly ground black pepper
3 tablespoons flour
1 can Guinness
shortcrust pastry/sheet
puff pastry sheets

1 egg for glazing the pastry

Brown meat and then add diced onion and continue to brown

Add finely diced carrot, celery,bay leaf and flour to the meat mixture and mix well.

Add the Guinness and a little water, stir and bring to boil, keep stirring until the sauce thickens. Add pepper to taste.
Reduce heat and simmer until meat is tender.

Remove from heat and allow to cool.

Line pie dish with pastry, I use shortcrust. Add meat filling and then top with a pastry lid, I use commercial puff pastry sheets. Glaze with egg wash and decorate with leaves made from the puff pastry scraps.

Bake in hot oven, you may need to reduce heat once the pastry on top has become puffed and golden brown.

The remaining meat was frozen for another time.

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