Ingredients:
- 1kg beef chuck steak, cubed
- Salt and pepper
- ¼ cup (60ml) flour
- Olive oil, for frying
- 1 large onion, sliced
- 2 cloves garlic, finely chopped
- Sprig of fresh thyme
- 2 bay leaves
- 2 bottles (375ml each) milk stout
- ⅓ cup (80ml) mini pickled onions, drained and rinsed
- 1 roll (400g) puff pastry
- 1 egg yolk, beaten
Light a CobbleStone and allow to burn for 5 minutes. Top your COBB with the Frying Dish, cover with the dome and preheat for 5 minutes
Directions:
- Season the meat and toss in flour to coat.
- Add a splash of oil to the Frying Dish and brown the meat. Remove and set aside.
- Add onion and garlic to the Frying Dish and sauté until fragrant and soft
- Return meat and add the herbs and milk stout. Cover with the Dome and simmer for 60 minutes, or until the meat is tender. (Check during cooking and add a little more water if it looks dry.)
- Stir through the pickled onions, and spoon filling into an ovenproof dish that fits the COBB (26cm).
- Roll out the pastry so it’s slightly thinner and fits the size of the dish. Lay pastry over the pie filling, making sure to tuck in the sides. Pierce a steam hole in the centre of the pie and brush pastry with egg yolk
- Fit the COBB with the Grill Grid and Roast Rack. Place the pie dish on the rack, cover with the dome and bake for 25–30 minutes until pastry is golden