Beef and Guinness Pie

• 2 pounds boneless beef chuck, cut into 1-inch pieces
• 2 tablespoons all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons vegetable oil
• 1 large onion, coarsely chopped
• 2 garlic cloves, chopped
• 3 tablespoons water
• 1 1/2 tablespoons tomato paste
• 1 cup beef broth
• 1 cup Guinness or other Irish stout
• 1 tablespoon Worcestershire sauce
• 2 teaspoons drained brined green peppercorns, coarsely chopped
• 2 fresh thyme sprigs
• Rough puff pastry dough
• 1 large egg, lightly beaten
• 1 tablespoon water

• Special equipment: 4 (14-ounce) deep bowls or ramekins (4 to 5 inches wide

Read More http://www.epicurious.com/recipes/food/views/Beef-and-Guinness-Pie-230754#ixzz1Gt8ASdr6

Put oven rack in middle position and preheat oven to 350°F.

Pat beef dry. Stir together flour, salt, and pepper in a shallow dish. Add beef, turning to coat, then shake off excess and transfer to a plate. Heat oil in a wide 5- to 6-quart ovenproof heavy pot over moderately high heat until just smoking, then brown meat in 3 batches, turning occasionally, about 5 minutes per batch, transferring to a bowl.

Add onion, garlic, and water to pot and cook, scraping up any brown bits from bottom of pot and stirring frequently, until onion is softened, about 5 minutes. Add tomato paste and cook, stirring, 1 minute. Stir in beef with any juices accumulated in bowl, broth, beer, Worcestershire sauce, peppercorns, and thyme and bring to a simmer, then cover and transfer to oven. Braise until beef is very tender and sauce is thickened, about 1 1/4 to 1 1/2 hours. Discard thyme and cool stew completely, uncovered, about 30 minutes. (If stew is warm while assembling pies, it will melt uncooked pastry top.)

Put a shallow baking pan on middle rack of oven and increase oven temperature to 425°F.

Divide cooled stew among bowls (they won't be completely full). Roll out pastry dough on a lightly floured surface with a lightly floured rolling pin into a 13-inch square, about 1/8 inch thick. Trim edges and cut dough into quarters. Stir together egg and water and brush a 1-inch border of egg wash around each square. Invert 1 square over each bowl and drape, pressing sides lightly to help adhere. Brush pastry tops with some of remaining egg wash and freeze 15 minutes to thoroughly chill dough.

Bake pies in preheated shallow baking pan until pastry is puffed and golden brown, about 20 minutes.

Reduce oven temperature to 400°F and bake 5 minutes more to fully cook dough.

Read More http://www.epicurious.com/recipes/food/views/Beef-and-Guinness-Pie-230754#ixzz1Gt9BYMEm

• 1/4 cup (1/2 stick) unsalted butter

• 3 1/2 cups all purpose flour
• 1/2 cup old-fashioned oats
• 1 tablespoon sugar
• 1 tablespoon chopped fresh rosemary
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 3/4 teaspoon ground black pepper plus additional for topping
• 1 3/4 cups buttermilk

• 1 egg white, beaten to blend

Read More http://www.epicurious.com/recipes/food/views/Brown-Butter-Soda-Bread-233910#ixzz1GtBTTzqO

Position rack in center of oven and preheat to 375°F. Stir butter in heavy small saucepan over medium heat until melted and golden brown, about 3 minutes. Remove from heat.

Stir flour, oats, sugar, rosemary, baking powder, baking soda, salt, and 3/4 teaspoon pepper in large bowl to blend. Pour buttermilk and melted browned butter over flour mixture; stir with fork until flour mixture is moistened.

Turn dough out onto floured work surface. Knead gently until dough comes together, about 7 turns. Divide in half. Shape each half into ball; flatten each into 6-inch round. Place rounds on ungreased baking sheet, spacing 5 inches apart. Brush tops with beaten egg white. Sprinkle lightly with ground black pepper. Using small sharp knife, cut 1/2-inch-deep X in top of each dough round.

Bake breads until deep golden brown and tester inserted into center comes out clean, about 45 minutes. Cool breads on rack at least 30 minutes. Serve warm or at room temperature.

Baker's Wisdom:
You'll get the most tender soda bread by kneading the dough gently and briefly, just until it comes together, so the gluten is minimally developed.

Read More http://www.epicurious.com/recipes/food/views/Brown-Butter-Soda-Bread-233910#ixzz1GtBjJuyM