How to make: THE PIG’s Steak & Ox Kidney Pie

February 28, 2013

Here’s one of my winter-warming recipes perfect for keeping you toasty up on a cold night. Hope you enjoy - James Golding, Head Chef.

How to:

Trim the beef & cut into 2-3cm cubes. Peel & trim kidneys cut into triangle shape chunks.

Heat 2 pans to “smoking point” add dripping re-heat. Roll beef & kidneys (separately) in seasoned flour. Seal in pans till colour starts to form. Add onions cook to caramelised.

Add bay & thyme & red wine / deglaze for 2-3 mins. Add stocks / bring to boil / skim / cover with lid. Simmer till beef is tender (but still whole chunks). Add beer & Worcester / skim / simmer for 10 mins.

Check & adjust the seasoning / add optional herbs now!

Leave to cool in pot with lid ¾ on. This helps to draw all the flavours into the meat & keep it moist. Serve covered with savoury pastry & re-baked.

Shopping List

  • 5kg Beef Silverside (or Chuck steak)
  • 2-3kg Ox Kidneys (fresh not frozen)
  • 2kg Onions (sliced)
  • 2ltr Veal stock
  • 1ltr Chicken stock
  • 300ml Red Wine
  • 200ml Ringwood Forty-niner
  • 25ml Worcester sauce
  • 3 Bayleafs
  • 3 Sprigs of Savoury/Thyme
  • 15g Beef Stock/Bouillon
  • 50g Plain Flour
  • Beef dripping
  • Salt & Black Pepper
  • (Optional chopped mixed herbs i.e. Marjoram, Rosemary & Sage)