Beef and Kidney Pudding
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
2 h. 30 min.
Preparation
Ingredients
for
6
- Ingredients
- 16 ozs ox kidney (or pig kidney)
- 32 ozs stewing Beef (cubed)
- ¼ cup gluten-free all purpose flour
- 1 tsp freshly ground Black pepper
- ¼ tsp salt
- ¼ tsp Celery salt
- ¼ tsp cayenne pepper
- ¼ cup butter
- 1 Tbsp olive oil
- 2 onions (diced)
- 1 tsp chopped thyme
- 2 cups Beef stock
- 1.333 cups Red wine
- 2 bay leaves
- 9 ozs gluten-free puff pastry
- 1 egg (beaten, to glaze)
Preparation
Kitchen utensils
1 Measuring cups, 1 Citrus juicer, 1 Tablespoon, 1 Small knife, 1 Large knife, 1 Cutting board, 1 kleine Non-stick pan, 1 Wooden spoon, 1 großer Pot, 1 Sieve, 1 Aluminum foil, 1 Grill pan, 1 Paper towel
Preparation steps
1.
Remove the kidneys from the milk.
2.
Place the flour, pepper, salt celery salt, pepper and cayenne pepper in a bag and shake to combine.
3.
Add the beef pieces a few at a time and shake the bag to coat with flour.
4.
Heat the butter and oil in a casserole over a medium heat and cook the onion and thyme until soft but not browned. Remove from the pan.
5.
Add the kidney and beef to the pan in batches and brown all over.
6.
Pour in the wine and scrape the crusty bits from the bottom of the pan. Stir in the stock and add the bay leaves.
7.
Bring to a boil, then reduce to a simmer, cover and cook for about 90 minutes, until the beef is tender. Season to taste with salt and pepper. Transfer to a pie dish and leave to cool completely.
8.
Heat the oven to 200°C (180° fan) 400°F gas 6.
9.
Roll out the pastry and cover the meat in the pie dish, pressing down well to seal the edges. Cut off any excess pastry and use it for trimming the pie.
10.
Make 3 slashes on the top to allow steam to escape during cooking. Brush with the egg wash and bake for 25-30 minutes, until the pastry is golden and cooked through.
