- 30g butter
- 30 ml (2 tbsp.) olive oil
- 1 kg brisket, cut into cubes
- 500 g lamb kidneys, cleaned and roughly diced
- 60 ml (¼ cup) cake flour
- salt and pepper
- 1 onion, finely chopped
- 2 cloves garlic, finely chopped
- 1 carrot, chopped
- 2 stalks celery, chopped
- 250 ml (1 cup) red wine
- 500 ml (2 c) homemade beef stock
- 1 bouquet garni (bay leaf, parsley, thyme)
1 Heat half the butter and oil in a large saucepan over medium heat.
2 Season the beef with salt and pepper. Cover with half the flour and shake off the excess flour. Fry the meat in batches until golden brown. Remove and set aside.
3 Season the kidneys with salt and pepper. Cover with the remaining flour and shake off the excess flour. Fry the kidneys until golden brown. Remove and set aside.
4 Add the onion, garlic, carrot and celery for 5-7 minutes or until golden brown in the remaining butter and oil. Add the meat and kidneys.
5 Add the red wine, stock and bouquet garni. Simmer for 2½ hours over low heat, or until the meat is tender. Let cool completely.
- 250g plain flour
- pinch salt
- 120g butter
- 100g cream cheese
- 45 ml (3 tablespoons) cold water
1 Mix the flour, salt and butter in the bowl of a food processor. Process until the mixture resembles fine breadcrumbs. Add the cream cheese and water and process until it forms a dough.
2 Push the dough together with your hands and shape into a flat disk. Wrap well with plastic wrap and leave for 30 minutes in the refrigerator.
3 Preheat the oven to 200 ° C. Fill a 24 cm tart pan with the cooled steak and kidney stew.
4 Roll the dough a few centimetres larger than the pie dish and cover the tart pan with the dough.
5 Decorate the top with the remaining dough.
6 Prick lightly to let the steam escape, or put a hollowed marrow bone in the middle of the dough.
7 Paint the pastry with egg glaze (1 egg beaten with a pinch of salt).
8 Bake for 30-35 minutes or until golden and cooked through.