6 Serves
195 Mins
Season the beef cubes with salt and black pepper. Heat oil in a frying pan and sear the meat in three batches until browned, transferring each batch to a large casserole dish.
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AmericanVitamin E
3 mg / 15 mgVitamin K
16 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
13 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
6 µg / 2.4 µgFolate
46 µg / 400 µgCalcium
62 mg / 1,300 mgIron
9 mg / 18 mgMagnesium
88 mg / 420 mgPhosphorus
452 mg / 1,250 mgPotassium
949 mg / 4,700 mgSodium
884 mg / 2,300 mgZinc
9 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
46 µg / 55 µgFiber
3 g / 28 gSugar
9 g / 50 gSaturated Fat
15 g / 20 gCholesterol
136 mg / 300 mgCaffeine
0 mgNet Carbs
46 gAlcohol
0 g
In the same pan, sauté the shallots for 4-5 minutes, then add the garlic and fry for 30 seconds. Add the bacon and cook until lightly browned, then transfer this mixture to the casserole dish with the herbs.
Preheat the oven to 180°C. Deglaze the frying pan with the stout, scraping up any browned bits, then pour the liquid over the beef in the casserole dish. Add the beef stock, cover, and braise in the oven for 1.5 to 2 hours until the beef is tender.
Skim excess fat from the sauce, adjust seasoning, and stir in the cornflour paste. Simmer the casserole on the stovetop for 1-2 minutes until thickened, then set aside to cool.
Increase the oven temperature to 200°C. In a large bowl, combine flour and salt. Grate the cold butter into the flour, then gradually add cold water, mixing until the dough just comes together. Knead lightly into a ball.
Roll out the pastry to line the pie dish. Fill with the cooled beef mixture and tuck in the fresh oysters. Brush the edges with beaten egg.
Roll out the remaining pastry for the lid, place over the filling, and seal the edges firmly. Trim excess pastry, brush the top with beaten egg, and bake on a tray for 25-30 minutes until golden and bubbling.
9
g61
g17
g
American