Beef Rib, Mushroom & Ale Pie prepared on the Argentinian Grill and cooked in the Wood Fired Oven .
Beef Rib, Mushroom & Ale Pie
For the Pie
Left Over Beef Rib
1 Clove of Garlic
2 Tbs of Oil
25 g Dried Porcini Mushrooms
150 ml Beer/Ale
200 ml Beef Stock
1 Beef Cube
Puff Pastry (1/2 pack)
2 Tsp Cornflour
Soak mushrooms in 250 ml of warm water for 30 minutes.
Sauté Chopped Shallot & Garlic in a pan with the oil.
Add Beer/Ale to pan and allow alcohol to evaporate.
Add Beef Stock and simmer.
Add the Mushrooms and keep the water.
Simmer for 15 minutes, then add the Beef Cube.
If you like a thicker gravy mix the Cornflour with a drop of water and thicken the Gravy.
Remove from heat and allow to go cold.
Get you BBQ/ Wood Fired Oven Set for indirect cooking and running at 200'C.
Remove meat from the Beef Rib and cube. Add to the cold Gravy.
Allow the Pastry to come to room temperature. Roll out until 10mm thick.
Use the oven proof dish you are going to cook the Pie in, lay it on the Pastry and cut around to make a lid.
Devide the Meat mixture in to two dishes. Place the Pastry lid on, cut a V in the top to allow steam to escape.
Beat the Egg, then brush on to the Pastry.
Now cook On The BBQ/Wood Fired Oven for approx 35-40 minutes until Pastry has risen and turned Golden Brown.
Serve with you favourite vegetables.