Pastry-Topped Ginger Beef |
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Prep Time: 15 Minutes Cook Time: 180 Minutes |
Ready In: 195 Minutes Servings: 12 |
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This is from the Beef Information Centre. Elegant but easy cook-ahead dish with some labour saving ingredients. Perfect for a large buffet and you can freeze the leftovers. Ingredients:
1/4 cup cornstarch |
2 (10 ounce) cans quality consomme |
1 (35 g) package onion roasted garlic soup mix |
1/2 cup cooking sherry |
1/4 cup grated gingerroot (fresh or jarred) |
fresh ground pepper |
3 lbs beef, stewing cubes or 3 lbs round roast, cubes |
1 lb fresh baby carrots |
1 (375 g) package frozen puff pastry |
Directions:
1. In a Dutch oven or large pot, mix together first six ingredients. Add meat and mix well. Cover and simmer on stovetop or bake in 300° oven for 2-3 hours until fork-tender.
2. Note: recipe may be prepared to this stage and then refrigerated and finished the next day.
3. Meanwhile, on a lightly floured surface, roll out pastry to a large rectangle. Add carrots to beef mixture. Transfer mixture to a large rectangular 3 litre casserole and cover with pastry. Trim edges, cut steam holes, and decorate with extra pieces of scrap pastry.
4. Bake in a 400° oven for 30 minutes or until golden and filling is bubbly.
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