From glazed ham and turkey roll to gingerbread biscuits and pavlova, here are the best recipes from the RACV Club kitchen to help make your festive season extra special.
Food & Wine
Braised Beef and Guinness pie recipe
A hearty, homemade meat pie is perfect for cold winter nights. Learn how to add this Braised Beef and Guinness recipe to your cooking repertoire.
There's nothing quite like a homemade pie fresh from the oven when the mercury drops. Traditionally an Irish recipe, this Braised Beef and Guinness pie from RACV City Club Executive Chef Jason Camillo is an instant family favourite that is sure to make mouths water. “For the pie filling the best meat to use is either beef shoulder or chuck,” says Jason. “However, I like to use beef cheeks for this recipe."
This pie is designed to be shared straight out of the oven or heated up for a delicious lunch the following day to satisfy the heartiest appetite. Grab the puff pastry and shortcrust pastry from the supermarket, or make your own if you're feeling ambitious.
Prefer a bakery-made pie to a homemade one? Check out our list of the best pies in regional Victoria to sample some of our state's best.
Braised beef and Guinness pie recipe
Ingredients
- 500g beef cheeks, cut into 5cm cubes
- 15ml olive oil
- 1 onion, diced finely
- 1 celery stalk, diced finely
- 1 carrot, diced finely
- 1 garlic clove, finely chopped
- 375ml water
- 375ml Guinness
- 2 thyme sprigs
- 1 orange, finely zested and juiced
- 1 cinnamon stick
- 1 star anise
- 80g cornflour
Method
- To prepare, dice the meat into 5cm cubes and brown in a pan. Remove and keep aside.
- Sweat the finely diced onions, celery and carrot with the garlic, then add the browned meat.
- Add the Guinness and reduce the liquid until evaporated. Then add the thyme, orange zest and juice, star anise and cinnamon stick.
- Add water or beef stock to the meat until it is just covered and simmer it for three hours until tender.
- Strain the liquid and reserve.
- Cool the meat and roughly shred.
- Add a little of the liquid to the shredded meat to make a saucy consistency, then add a little cornflour to thicken. Leave to cool.
- Line a pie tin with shortcrust pastry and fill almost to the top with the cooled meat.
- Cut a round of puff pastry and place on top.
- Pinch the edges with your fingers or press with a fork. Cut a small hole in the top to allow steam to escape.
- Brush the top with egg yolk and bake in a fan-forced oven at 175 degrees for around 15-20 minutes until golden brown and hot inside.
- Cool slightly before serving.
