UK Ales for Cooking

No experience but you can buy steak and guiness meat pies in UK so, it should work.

"Alex" <[email hidden]> wrote in message "]news:[email hidden]...

Quoted message said:

I am doing a Steak and Ale pie, which i have a recipe for (although anyone like to chip in with a
few more will not be unappreciated) and i want to substitute the Guinness in the recipe for
another ale, does anyone have any experience or suggestions?

Thanks

"Alex" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

I am doing a Steak and Ale pie, which i have a recipe for (although anyone like to chip in with a
few more will not be unappreciated) and i want to substitute the Guinness in the recipe for
another ale, does anyone have any experience or suggestions?

Any dark stout should work. -j

"Alex" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

I am doing a Steak and Ale pie, which i have a recipe for (although anyone like to chip in with a
few more will not be unappreciated) and i want to substitute the Guinness in the recipe for
another ale, does anyone have any experience or suggestions?

Thanks

I've never had Steak and Ale pie, but I've had Guiness. It seems a bit "dry" to me (although very
tasty for drinking ;-) Perhaps a harvest ale or a more "fruity" dark ale would do, adding more
flavor to the pie. I'm from the U.S., so I don't know a lot about U.K. beer brands. A dark red beer
might work too.

On Sat, 03 Jan 2004 10:12:10 -0600, WiScottsin wrote: how about newcastle brown ale... similar taste
to guinness but lighter.

Try some BLACK ISLE ORGANIC B.C. SCOTCH ALE 4.5% abv; It's Ruby coloured and brewed with crystal
malt. That makes for a very full flavor.

Or

some BLACK ISLE ORGANIC PORTER 4.5% abv ; It's brewed with dark roasted malts/ That makes for a
quite rich medium dry ruby-black beer.

"Alex" <[email hidden]> wrote in message "]news:[email hidden]...

Quoted message said:

I am doing a Steak and Ale pie, which i have a recipe for (although anyone like to chip in with a
few more will not be unappreciated) and i want to substitute the Guinness in the recipe for
another ale, does anyone have any experience or suggestions?

Thanks

"Peter Morris" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

On Sat, 03 Jan 2004 10:12:10 -0600, WiScottsin wrote: how about newcastle brown ale... similar
taste to guinness but lighter.

I was thinking something heavier than that with more fruityness/flavor than Guiness. Googling
"English Ale's" only brought up one I have actually tried that might be close - Fuller's Porter or
possibly Jack Frost?

Peter Morris said:

On Sat, 03 Jan 2004 10:12:10 -0600, WiScottsin wrote: how about newcastle brown ale... similar
taste to guinness but lighter.

I was about to suggest that!

Doug

"Alex" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

I am doing a Steak and Ale pie, which i have a recipe for (although anyone like to chip in with a
few more will not be unappreciated) and i want to substitute the Guinness in the recipe for
another ale, does anyone have any experience or suggestions?

Thanks

It should have a dark ale which is not as dark as a porter or stout. However, it is undeniably
delicious using Guinness!

Charlie

Peter Morris said:

On Sat, 03 Jan 2004 10:12:10 -0600, WiScottsin wrote: how about newcastle brown ale... similar
taste to guinness but lighter.

Newcastle was what i ended up in the end using and it turned out mighty fine.

Ingredients

900g/2lb braising steak, such as blade or chuck, cut into 5cm (2in) chunks 25g/1 oz plain flour 5
tbsp sunflower oil 25g/1oz unsalted butter 225g/8 oz chestnut mushrooms, quartered 2 onions, thinly
sliced ½ tsp sugar 300ml/10fl oz Newcastle Brown Ale 300ml/10fl oz beef broth thyme, 3 sprigs 2 bay
leaves 2 tbsp Worcestershire sauce 500g/1lb 2oz fresh puff pastry 1 small egg, beaten, for brushing
salt and freshly ground black pepper

Method

1. Season the pieces of steak with salt and pepper, then toss with the flour and shake off but
reserve the excess. Heat 3 tbsp of the oil in a flameproof casserole or large saucepan and brown
the meat in 2 batches until well coloured on all sides. Transfer to a plate.
2. Add another tbsp of the oil, half the butter and the mushrooms to the pan and fry briefly. Set
aside with the beef. Add the rest of the oil and butter, the onions and sugar to the pan and fry
over a medium-high heat for 20 minutes, until the onions are nicely browned. Stir in the reserved
flour, then gradually add the Newcastle Brown Ale and stock and bring to the boil, stirring.
3. Return the beef and mushrooms to the pan with the thyme, bay leaves, Worcestershire sauce, ¾ tsp
of salt and some pepper, then cover and simmer for 1½ hours, until the meat is just tender.
4. Lift the meat, mushrooms and onions out of the liquid with a slotted spoon and put into a deep
1.2 litre (2 pint) pie dish. Bring the liquid to the boil and boil rapidly until reduced to 600
ml (1 pint). Remove and discard the bay leaves and thyme twigs, adjust the seasoning if necessary
and pour into the pie dish. Stir everything together well and leave to cool completely.
5. Preheat the oven to 200C/400F/Gas 6. Push a pie funnel into the centre of the mixture.
6. Roll out the pastry on a lightly floured surface until it is 2.5cm (1in) larger than the top of
the pie dish. Cut off a thin strip from around the edge, brush it with a little beaten egg and
press it on to the rim of the dish. Brush it with more egg, cut a small cross into the centre
of the larger piece of pastry and lay it over the dish so that the funnel pokes through the
cross. Press the edges together well to seal. Trim away the excess overhanging pastry and crimp
the edges between your fingers to give it an attractive finish. Chill for 10 minutes to relax
the pastry.
7. Brush the top of the pie with beaten egg and bake for 30 to 35 minutes, until the pastry is crisp
and golden and the filling is bubbling hot.

in article [email hidden], Alex at [email hidden]
wrote on 1/4/04 5:16 AM:

Quoted message said:

Peter Morris said:

On Sat, 03 Jan 2004 10:12:10 -0600, WiScottsin wrote: how about newcastle brown ale... similar
taste to guinness but lighter.

I like Newcastle a lot! And i cant' stand Guinness, so it is definitely lighter than that. It's
about as dark a beer as i will go. I find it pleasantly bitter and very refreshing.

Quoted message said:

Newcastle was what i ended up in the end using and it turned out mighty fine.

Ingredients

900g/2lb braising steak, such as blade or chuck, cut into 5cm (2in) chunks 25g/1 oz plain flour 5
tbsp sunflower oil 25g/1oz unsalted butter 225g/8 oz chestnut mushrooms, quartered 2 onions,
thinly sliced ½ tsp sugar 300ml/10fl oz Newcastle Brown Ale 300ml/10fl oz beef broth thyme, 3
sprigs 2 bay leaves 2 tbsp Worcestershire sauce 500g/1lb 2oz fresh puff pastry 1 small egg,
beaten, for brushing salt and freshly ground black pepper

Method

1. Season the pieces of steak with salt and pepper, then toss with the flour and shake off but
reserve the excess. Heat 3 tbsp of the oil in a flameproof casserole or large saucepan and
brown the meat in 2 batches until well coloured on all sides. Transfer to a plate.
2. Add another tbsp of the oil, half the butter and the mushrooms to the pan and fry briefly. Set
aside with the beef. Add the rest of the oil and butter, the onions and sugar to the pan and
fry over a medium-high heat for 20 minutes, until the onions are nicely browned. Stir in the
reserved flour, then gradually add the Newcastle Brown Ale and stock and bring to the boil,
stirring.
3. Return the beef and mushrooms to the pan with the thyme, bay leaves, Worcestershire sauce, ¾
tsp of salt and some pepper, then cover and simmer for 1½ hours, until the meat is just tender.
4. Lift the meat, mushrooms and onions out of the liquid with a slotted spoon and put into a deep
1.2 litre (2 pint) pie dish. Bring the liquid to the boil and boil rapidly until reduced to 600
ml (1 pint). Remove and discard the bay leaves and thyme twigs, adjust the seasoning if
necessary and pour into the pie dish. Stir everything together well and leave to cool
completely.
5. Preheat the oven to 200C/400F/Gas 6. Push a pie funnel into the centre of the mixture.
6. Roll out the pastry on a lightly floured surface until it is 2.5cm (1in) larger than the top of
the pie dish. Cut off a thin strip from around the edge, brush it with a little beaten egg and
press it on to the rim of the dish. Brush it with more egg, cut a small cross into the centre
of the larger piece of pastry and lay it over the dish so that the funnel pokes through the
cross. Press the edges together well to seal. Trim away the excess overhanging pastry and crimp
the edges between your fingers to give it an attractive finish. Chill for 10 minutes to relax
the pastry.
7. Brush the top of the pie with beaten egg and bake for 30 to 35 minutes, until the pastry is
crisp and golden and the filling is bubbling hot.

Doug Weller <[email hidden]> wrote in message news:<[email hidden]>...

Quoted message said:

Peter Morris said:

On Sat, 03 Jan 2004 10:12:10 -0600, WiScottsin wrote: how about newcastle brown ale... similar
taste to guinness but lighter.

I was about to suggest that!

But you didn't.

Garry Denke, Geologist Denoco Inc. of Texas

Garry Denke said:

Doug Weller <[email hidden]> wrote in message
news:<[email hidden]>...

Quoted message said:

Peter Morris said:

On Sat, 03 Jan 2004 10:12:10 -0600, WiScottsin wrote: how about newcastle brown ale... similar
taste to guinness but lighter.

I was about to suggest that!

But you didn't.

Aw, isn't that cute, I've got a stalker!

Doug

Don't give up. There's still hope for you.

netaddiction.comnetaddiction.comOpen ↗

Good luck with it.

Garry Denke, Geologist Denoco Inc. of Texas

iP said:

Try some BLACK ISLE ORGANIC B.C. SCOTCH ALE 4.5% abv; It's Ruby coloured and brewed with crystal
malt. That makes for a very full flavor.

Or

some BLACK ISLE ORGANIC PORTER 4.5% abv ; It's brewed with dark roasted malts/ That makes for a
quite rich medium dry ruby-black beer.

No! Drink it! It's too good to put in a pie!

WiScottsin said:

"Alex" <[email hidden]> wrote in message "]news:[email hidden]...

Quoted message said:

I am doing a Steak and Ale pie, which i have a recipe for (although anyone like to chip in with
a few more will not be unappreciated) and i want to substitute the Guinness in the recipe for
another ale, does anyone have any experience or suggestions?

Thanks

I've never had Steak and Ale pie, but I've had Guiness. It seems a bit "dry" to me (although very
tasty for drinking ;-) Perhaps a harvest ale or a more "fruity" dark ale would do, adding more
flavor to the pie. I'm from the U.S., so I don't know a lot about U.K. beer brands. A dark red
beer might work too.

In that case the OP might try Old Peculier or Belhaven 80/-.