Pub Food

[GQgeek]

Originally Posted by iammatt

It was great.

HAha. Matt, is the flower for me?

 

[itsstillmatt]

Originally Posted by LabelKing

I see there is even a flower. I recently had German food at that East German place in the Mission, which is as close to pubhouse fare I've gone.
Walzwerk? The two women who run it are a kick. Did you eat in the orange room?

 

[LabelKing]

Originally Posted by iammatt

Walzwerk? The two women who run it are a kick. Did you eat in the orange room?
Yes, Walzwerk. The portraits really make the place.

We ate with the genital public in the front. I think I gained weight just entering the place.

 

[Liam]

Steak with poached eggs on top.

 

[kaxixi]

You promised a recipe, non?

 

[itsstillmatt]

Originally Posted by kaxixi

You promised a recipe, non?
Sorry, Toss 1.75 lbs of beef shoulder cubes in flour. Brown in oil on all sides. Add two large onions, sliced, and cook until soft and almost caramelized. Then add about twelve white mushrooms, caps removed and quartered, and cook until soft. Add two cups of Newcastle, and one cup of beef stock. Bring to a boil, cover, and simmer with a bay leaf for two hours. You might, or might not, need to add additional stock depending on how quickly it reduces. Season with salt and pepper throughout process. When finished, put the beef, vegetables and sauce into a ceramic pie dish, cover with puff pastry rolled not too thin, prick the top a few times to let steam escape, and bake for 25-30 minutes at 400.

 

[shoreman1782]

You make your own puff pastry, I guess?

 

[itsstillmatt]

Originally Posted by shoreman1782

You make your own puff pastry, I guess?
I can, but I didn't. I bought it frozen at Whole Foods.

 

[gnatty8]

Originally Posted by GQgeek

At least they have malt vinegar, which is rare in the US.

One other thing that is rare here are the streetside "chip trucks" that seem to be in every small town and big city in Ontario.. I went canoeing with some friends in Algonquin Park a few years back and man, ya'll have some fantastic french fries in those damn things, and with malt vinegar too..

Originally Posted by iammatt

It was great.

Wow, you sir, are a true renaissance man..

 

[kwilkinson]

Originally Posted by iammatt

It was great.

LOL Nice flower ***.
Do you make your own stock?

 

[itsstillmatt]

Originally Posted by kwilkinson

LOL Nice flower ***.
Do you make your own stock?
Most of the time. Sometimes we buy it at the butcher. This called for beef stock, which we do not generally make at home.

 

[kaxixi]

Thanks for the recipe. I have never coated the beef in flour as you describe. Does the flour actually stick to the beef even after it's cooked, or does it dissolve into the stock to help thicken?

I am not sure why, but I thought I read in Manton's cooking class thread that you don't like to cook. Must have misunderstood.

 

[itsstillmatt]

Originally Posted by kaxixi

Thanks for the recipe. I have never coated the beef in flour as you describe. Does the flour actually stick to the beef even after it's cooked, or does it dissolve into the stock to help thicken?

I am not sure why, but I thought I read in Manton's cooking class thread that you don't like to cook. Must have misunderstood.
It just thickens the sauce. It is pretty common in stews, and just more rustic than using a roux. I do cook, and like to. At one point, right after college, I worked in a kitchen thinking I'd like to go into the restaurant business. It lasted about eight months. The work is just too hard.

 

[tdangio]

Originally Posted by iammatt

Sorry,

Toss 1.75 lbs of beef shoulder cubes in flour. Brown in oil on all sides. Add two large onions, sliced, and cook until soft and almost caramelized. Then add about twelve white mushrooms, caps removed and quartered, and cook until soft. Add two cups of Newcastle, and one cup of beef stock. Bring to a boil, cover, and simmer with a bay leaf for two hours. You might, or might not, need to add additional stock depending on how quickly it reduces. Season with salt and pepper throughout process.

When finished, put the beef, vegetables and sauce into a ceramic pie dish, cover with puff pastry rolled not too thin, prick the top a few times to let steam escape, and bake for 25-30 minutes at 400.

I made this for dinner today, but substituted Guinness for the Newcastle (it's what I had on hand and no alcohol sales on Sunday in GA). Delicious.

 

[GQgeek]

Forgot about this. I'll have time to do the recipe in a week and a half. I'm out of stock for now so I have to make that too. Matt, how do you get the pie glossy like that? Is it just the pastry you used or did you do something to it?