Hobgoblin Steak and Ale Pie

Recipe for :

Hobgoblin Steak and Ale Pie

The Hobgoblin Legend

It was in a shadowy corner of the old maltings in Witney that the first gurgle was heard - a delicious, dark, rich ale pouring from the cask.

A local landlord had commissioned a special brew to celebrate his daughter's wedding. The founder of Wychwood Brewery, the late Chris Moss, God rest his soul, created the ale of his life - a dark, rich, and mysterious brew. What to call it though? Too much was brewed for the wedding, so a firkin of the still nameless beer was sold to a local grog shop. It went down so well, more was called for the very next day.

Chris dutifully delivered another firkin, and was stopped aghast in his tracks. What sight beheld him? A drawing of a Hobgoblin and the name had magically appeared on the beer. Was it the wanderer of the night? Was mischief afoot? Perhaps, under his gaze, a lay artist serving at the counter was so charmed with the ale, he'd been compelled to depict the character of the brew in a drawing.
From that day hence, customers would ask for The "Hobgoblin" beer, and the legendary ale was born.
Beware The Hobgoblin . . . he may work his magic on you . . .


Hobgoblin Strong Dark Ale and many other real ales are available from the Wychwood Brewery - to visit the Brewery web site http://www.wychwood.co.uk/

Ingredients for Hobgoblin Steak and Ale Pie
1 kg braising steak500 ml Hobgoblin500 ml water (approximately) 3 beef stock cubes2 1/2 heaped tbsp plain flour2 large onionsCooking oil or beef dripping2 heaped tsp Dijon mustardReady made puff pastry (ready rolled preferably, for less work)

How to make Hobgoblin Steak and Ale Pie

Peel and chop the onions. Cut up the braising steak into small cubes.

Heat some oil in a large and deep saucepan. Add the onions and sauté gently for about five minutes until soft.

Add the meat and cook to seal.

Add the flour and stir in to meat juices.

Continue to cook out the flour, adding the ale gradually to prevent sticking to the pan until all the ale has been added.

Add beef stock cubes and stir well until dissolved.

Add enough water to thin down the gravy. The amount will vary according to how much juice has come out of the meat so add gradually until you achieve the right consistency.

Add the Dijon mustard.

Once boiling reduce the heat, cover and simmer very gently for at least a couple of hours.

Once cooked, cut your pre-prepared pastry into a cirlce or a square and bake for around 10 minutes on a baking tray.

To serve your beautiful Hobgoblin Steak and Ale Pie ladle the meat and gravy onto a hot plate and top with pastry.

Note:

Serves 2

ENJOY!

Hobgoblin Steak and Ale Pie