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Steak and Ale pie |
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#1 |
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Forum Member
Join Date: Jun 2009
Location: Birkenhead, Merseyside.
Posts: 9,712
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Steak and Ale pie
I want to make Steak and Ale pie.
What "ale" is best to use ? What gives the best / most flavour ? |
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#2 |
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Join Date: Aug 2009
Posts: 5,111
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Stout is good for adding a nice rich colour, but can be a bit bitter for some palates. You might be better off with a sweeter, paler ale. It doesn't make an awful lot of difference though - just go for one you like to drink!
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#3 |
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Forum Member
Join Date: Jun 2009
Location: Birkenhead, Merseyside.
Posts: 9,712
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Quote:
Stout is good for adding a nice rich colour, but can be a bit bitter for some palates. You might be better off with a sweeter, paler ale. It doesn't make an awful lot of difference though - just go for one you like to drink!
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#4 |
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Forum Member
Join Date: Mar 2013
Posts: 9,227
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Quote:
So, a can of Special Brew or Stella Artois then ?
![]() And I don't mean the beef.
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#5 |
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Join Date: Jun 2005
Posts: 9,215
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I made a steak and ale pie last year using ESB (a Fuller's beer). We'd had a steak and ESB pie at a Fuller's pub and I decided I wanted to recreate it!
OP, you can also use HSB which some of their pubs use in their pies. |
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#6 |
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Join Date: Aug 2008
Location: Up North
Posts: 58,791
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Goto one of the big supermarkets and get 3 bottles of ale for £5 then taste and choose the best.
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#7 |
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Forum Member
Join Date: Aug 2006
Posts: 12,236
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I made one last week and used Spitfire Ale. It gave an excellent balance to the pie. I find Guinness a bit too rich. I also cooked the filling for 3 hours so the meat was fall apart tender.
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#8 |
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Forum Member
Join Date: May 2005
Posts: 59,758
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Quote:
I made one last week and used Spitfire Ale. It gave an excellent balance to the pie. I find Guinness a bit too rich. I also cooked the filling for 3 hours so the meat was fall apart tender.
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#9 |
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Join Date: May 2012
Posts: 21,738
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Quote:
I would say that Spitfire is too good to be cooking with. Use that for drinking and something else for the pie.
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#10 |
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Join Date: Aug 2006
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Quote:
I would say that Spitfire is too good to be cooking with. Use that for drinking and something else for the pie.
And Walter is right, it was on special at £1.50 in my local Londis. Anyway only half of it went in, the rest went down my throat!
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#11 |
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Inactive Member
Join Date: May 2012
Posts: 6,338
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Quote:
I would say that Spitfire is too good to be cooking with. Use that for drinking and something else for the pie.
Don't be taken in by the 'only cheap booze is used for cooking' lark. |
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#12 |
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Forum Member
Join Date: Dec 2011
Location: Middle Earth
Posts: 378
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Although not a big ale drinker myself, my OH's hobgoblin does make a rather excellent steak and ale pie. Kinggoblin is a little better, but often hard to find.
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#13 |
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Forum Member
Join Date: Mar 2013
Posts: 9,227
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Quote:
Goto one of the big supermarkets and get 3 bottles of ale for £5 then taste and choose the best.
![]() Most recipes simply suggest "strong/brown/ dark" ale or stout. As has been said, I'd use a good beer that I like drinking. After the cooking process I doubt you could actually differentiate between two or three ales anyway. |
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#14 |
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Inactive Member
Join Date: Mar 2012
Posts: 4,359
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I made a steak, mushroom and ale pudding last week. I used Hobgoblin and it was damn tasty.
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#15 |
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Join Date: May 2012
Posts: 21,738
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Quote:
If it's not good for drinking then it's not good for cooking with either.
Don't be taken in by the 'only cheap booze is used for cooking' lark. |
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#16 |
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Forum Member
Join Date: Mar 2013
Posts: 9,227
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Quote:
I always use the cheapest red I can get for coq au vin and it tastes fine to me.
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#17 |
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Inactive Member
Join Date: Jun 2006
Location: Mid Wales / Canolbarth Cymru
Posts: 37,555
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I use Felinfoel Double Dragon ale, which is from my local brewery, and readily available,
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#18 |
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Inactive Member
Join Date: Jun 2006
Location: Mid Wales / Canolbarth Cymru
Posts: 37,555
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Quote:
I would say that Spitfire is too good to be cooking with. Use that for drinking and something else for the pie.
The old mantra "It's good enough for cooking" doesn't hold up really. I wouldn't use bad wine or bad chocolate in cooking either. |
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#19 |
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Forum Member
Join Date: Mar 2013
Posts: 2,135
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I've used Mackeson stout before. Its a slightly sweeter taste so it goes nice with the beef.
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#20 |
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Join Date: Mar 2013
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Quote:
I use Felinfoel Double Dragon ale, which is from my local brewery, and readily available,
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#21 |
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Inactive Member
Join Date: Jun 2006
Location: Mid Wales / Canolbarth Cymru
Posts: 37,555
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Quote:
You have your location as Mid Wales?
I'm from Carmarthenshire originally. Do I pass your geography test? |
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#22 |
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Forum Member
Join Date: Mar 2013
Posts: 9,227
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Quote:
Yes. So?
I'm from Carmarthenshire originally. Do I pass your geography test? Llanelli is a long way from Mid Wales and you described it as your local brewery. I was just curious. No need to be offended. |
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#23 |
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Inactive Member
Join Date: Jun 2006
Location: Mid Wales / Canolbarth Cymru
Posts: 37,555
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Quote:
Whoa, calm down.
Llanelli is a long way from Mid Wales and you described it as your local brewery. . Technically Llanelli is only about 22 miles away from mid Wales though. |
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#24 |
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Forum Member
Join Date: May 2012
Posts: 21,738
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Quote:
Bad plonk will taste as bad in food as it does in a glass.
The old mantra "It's good enough for cooking" doesn't hold up really. I wouldn't use bad wine or bad chocolate in cooking either. |
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#25 |
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Forum Member
Join Date: Aug 2006
Posts: 12,236
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Quote:
Not in my experience it doesn't. Coq Au Vin is a peasant dish remember, i doubt they were using fine wines in it.
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