Introduction To Beef Pot Pie
This beef pot pie is a type of meat pie with a bottom pie crust consisting of a flaky pastry.This pot pie consist of filling which comprises of vegetables and beef giving a delicious and finger licking good taste.
Recipe
Step One To Make Beef Pot Pie
Ingredients
Scale lb=pound oz=1 ounce gallon=3.78 liters pt= 16 ounce
Yield: 50 portions each portion : 8 oz ladle with 3 oz cooked meat.
Salad oil 1½ pt
Bottom round,shank or chuck, cut (1 inch in cubes) 17 lb
Method
Heat 1/8 inches oil in fry pans : add meat,brown.Place meat in brazier or roast pan.
Step Two To Make Beef Pot Pie
Ingredients
Bread flour 1 lb
Brown stock hot (recipe given below) 7 qt
Tomato puree 12 oz
Sachet bag;
Thyme 1 tsp
Bay leaf large 1
Method
2. Add balance of oil and flour to make roux.Stir until well blended.Add brown stock: cook until slightly thickened and smooth.Add tomato puree and sachet bag.Bring to boil.
3. Cover and bake at 350°F .for 2 hours or until meat is tender.
Step Three To Make Beef Pot Pie
Ingredients
Carrots,perisienne,pcs 200
Potatoes,parisienne,pcs 200
Pearl onions,medium 50
Frozen peas cooked 2½ lb
Method
4. Cook each vegetable separately in lightly salted boiling water.
Step Four To Make Beef Pot Pie
Ingredients
Salt to taste
Pepper to taste
Dumplings or baked pastry cutouts
Method
5. When meat is cooked, remove sachet bag and add 1 pt each onion and carrot liquid.Adjust seasoning.
6. Vegetables may either be incorporated or placed on stew as garnish.Serve 8 oz ladle with 3 oz cooked meat per portion.Top with dumplings or pastry cut outs
Basic Brown Stock Beef Pot Pie
Yield: about 4½ gallons
Ingredients
Beef bones 25 lb
Method
1 . Review preparation of stock.Cut bones with meat saw.
2. Place bones in a large roasting pan and brown in preheated oven at 375°F.
3. Turn bones occasionally to brown uniformly.
4. Remove bones from pan and place in stock pot.
Step Two To Make This Stock
Ingredients
Water to cover about 6 gallons
Method
5 .Drain fat from pan and reserve.
6. Deglaze roast pan with part of water to dissolve crusting
7. Cover bones with cool water and deglazing liquor and bring to a boi.
8. Reduce heat and simmer for 3 hours.
Step Three To Make This Stock
Ingredients
Mirepoix;
Onions 2 lb
Celery 1 lb
Carrots 1 lb
Tomatoes canned ½ No 10 can
Bay leaves 3
Thyme 1 teaspoon
Peppercorns crushed 1 teaspoon
Cloves whole 6
Parsley stems
Method
9 .Saute vegetables for mirepoix in reserved fat until browned.
10 .Add mirepoix, tomatoes, spices, herbs to stock.
11 .Simmer for an additional 3 hours.
12 .Strain through china cap and cheese cloth.
13 .Vent and cool (see procedure below).refrigerate.
Vent And Cool Procedure For Beef Pot Pie
For storage stock should be cooled as soon as possible.The following is the recommended procedure for cooling stocks and sauces to be refrigerated.
(1) Place pot in an empty sink on bricks or blocks so that cold water may circulate underneath and on all sides.
(2) put the water in the sink and to cool the water ut some ice in the water so that the stock in the pot cools down as soon as possible.
When cooled remove the stock from the pot and refrigerate it.
Note: Veal bones may be substituted for part of beef bones when available.Neck and shin bones are generally preferred.Vegetable trimmings and other bones are often used.Skim fat and scum frequently.Do not allow to boil vigorously
