- 6 ounces bacon, cut into 1/2-inch pieces
- Vegetable oil
- 1 1/2 pounds beef chuck or sirloin, cubed
- 1 tablespoon Essence, recipe follows
- 1 1/2 cups chopped yellow onions
- 2 teaspoons minced garlic
- 8 ounces button mushrooms, wiped clean, stems trimmed, and sliced
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 3 tablespoons all-purpose flour
- 2 teaspoons Worcestershire sauce
- 1 (12-ounce) bottle dark beer
- 2 cups beef stock
- 1 bay leaf
- 1 tablespoon chopped parsley
- 2 teaspoons fresh thyme
- Pastry top, recipe follows
- 1 large egg, beaten, for glaze
- Lightly dressed salad greens, accompaniment
- English farmhouse cheeses, such as Double Gloucester, Huntsman, Cheshire, Wensleydale, Lancashire, as an accompaniment
- Fresh hot bread, as an accompaniment
In a large skillet, cook the bacon over medium-high heat until browned. Transfer with a slotted spoon to paper towels to drain.
Season the beef with the Essence. Add enough oil to the pan to equal 2 tablespoons of fat and heat over medium-high. When hot, add the beef (in batches, if necessary to prevent overcrowding). Cook until brown on all sides, about 5 minutes. Remove from the pan and add the onions, adding more oil as needed. Cook, stirring, until soft, about 4 minutes. Add the garlic and cook, stirring, for 1 minute. Add the mushrooms and cook, stirring, until wilted and starting to brown, 4 to 5 minutes. Add the salt, pepper, flour, and Worcestershire, and stir well. Cook, stirring, for 2 minutes. Add the beer and stock, and stir to deglaze the pan. Bring to a boil and add the bay leaf, parsley, and thyme, and return the meat to the pan. Lower the heat, cover, and simmer gently, stirring occasionally, until the meat is tender, about 1 hour. Remove from the heat, discard the bay leaf, and adjust the seasoning, to taste.
Preheat the oven to 400 degrees F.
Add the cooked bacon to the meat mixture. Pour into a large, round, deep-dish, ceramic, baking pan. Place the pastry crust on top of the baking dish, crimping around the sides to seal. Cut a vent hole in the center with a small sharp knife. Brush with the beaten egg and bake until golden brown, 30 to 35 minutes.
Remove from the oven and serve with salad, assorted cheeses, and hot bread.
Essence (Emeril's Creole Seasoning):
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried leaf oregano
- 1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
- 3/4 cup plus 1 tablespoon all-purpose flour
- 1/8 teaspoon salt
- 5 tablespoons cold unsalted butter, cut into pieces
- 2 tablespoons cold water
Into a medium bowl, sift together the flour and salt. Add the butter and work in with fingertips until coarse crumbs form. Add enough cold water 1 teaspoon at a time to form a smooth dough, being careful not to overwork the dough. Cover and let rest, refrigerated for 30 minutes before rolling out.
Yield: 1 crust