Tuesday, March 15, 2011

Beef and Oyster Pie - Adapted from many

We wanted to take advantage of the wonderful oysters here in Georgia so we looked around and found recipes for beef and kidney pie and substituted oysters for the kidney. Start by marinating 1lb of stew meat in a mix of 6oz of stout beer, 6 oz of dry red wine and 2 cloves minced garlic. Most recipes said to marinate the meat for a couple days. At the end of that time, strain the meat reserving the marinade. Pat the meat dry and then toss it with seasoned flour to coat. Brown the meat in an oven proof pan and then deglaze the pan with the reserved marinade. Add enough beef stock to cover the meat, add a medium diced onion, a sprig of fresh rosemary and place in a 275 degree oven until the meat is fork tender, about 2 1/2 hours. This can be done days ahead and just refrigerate the meat mix until you want to use it. When you ready to finish the dish line a ramekin with pie crust and prebake it for 10 min at 425 degrees. Place the meat cubes in the dish and add some raw oysters ( one or two will flavor the dish but if you like oysters, add as many as you wish). Cover the meat and oysters with the sauce from the meat. Top with more pie crust and bake at 350 degrees for 30 min. If you like oysters you will love this dish! If you don't like oysters...our regrets to you.

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