|Preparation : 15 min||Resting : -|
|Cooking : 1 hr 35 min||Equipment :|
|Difficulty :||Rating : 3 rates|
|Download the recipe :|
|Programmes :||accessories :|
|3||tbsp olive oil
|800||g stewing or shoulder beef
|(in 1cm cubes)
|1||onion, peeled and quartered
|3||cloves garlic (peeled)
|130||ml beef stock
|(see recipe or readymade)
|1||Put 1 tbsp of the oil and half the meat in the metal bowl and run the|
EXPERT programme, 5 minutes/speed 1A/120 °C. Set the seared meat aside in a
bowl. Repeat the process for the remaining meat.
|2||Put the onion into the metal bowl; add the garlic and rosemary. Run the|
EXPERT programme 10 seconds/speed 13 (without heating). Scrape down the wall
of bowl with a spatula*.
|3||Add the remaining oil; restart the EXPERT programme, 5 minutes/speed 1A/110 °C.|
Add the seared meat, Guinness® and beef stock to the metal bowl. Run the
EXPERT programme, 1 hour/speed 1A/105 °C. The sauce will gradually thicken
and meat will become tender. If desired, thicken the sauce with a little cornflour.
|4||Preheat the oven to 200 °C (190 °C fan, gas mark 6). Spoon the beef mixture into|
ramekins. Cut four discs of puff pastry and place one on top of each ramekin.
Gently press on the edges to seal the lids. Brush the top of the pastry with a beaten
egg. Make a small hole, using a skewer, in the top of each lid to allow the steam
|5||Place ramekins on a baking tray; bake for 25 minutes until the pastry has lightly|
risen and is golden brown.