John Myers
Ingredients for 4 servings:
- 1 kg roast beef, cut into cubes
- 1 tbsp flour
- 1 tsp sugar, brown
- 5 onions, diced
- 300 ml beer (Guinness)
- 8 slice(s) breakfast bacon, cut into strips
- 50 g lard
- 1 bunch parsley, chopped
- salt and pepper
- 1 pack of puff pastry from the refrigerated section
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
quite Irish
Season the flour with salt and pepper, dust the meat cubes with it, and fry in the lard until golden brown. Add the onions, sugar, and bacon, pour in the Guinness, and season again with salt and pepper. Simmer in a tightly covered saucepan for about two hours (bubbles may appear, but not overly bubbling) until the meat is tender. Line a baking dish with half of the puff pastry and bake in the oven at 200 degrees Celsius for about ten minutes, then press down again. Season the ragout again, mix with the parsley, and pour into the dish. Place the remaining puff pastry on top as a lid, press down firmly around the edges, and bake the pie for another 10 to 15 minutes. A traditional Irish and American dish for St. Patrick’s Day on March 17th.
Facebook Comments