The Hart’s Head, Giggleswick is in the heart of the Dales with seven rooms ideal for recharging your batteries after a long day in the Dales, not to mention the newly refurbished bar and restaurant-
Belle Hill, Giggleswick, Settle BD24 0BA
MAKES 4
Ingredients:
- 800g of beef blade, diced
- 100g of flour
- 50ml of sunflower oil
- 200ml of butter
- 600ml of brown chicken stock, reduced
- 50g of tomato purée
- 300g of puff pastry
Method:
- Roll the beef blade in the flour and shake off any excess. Place in a shallow frying pan, adding the oil in stages, and cook until browned. Transfer the beef to a casserole pan. De-glaze the pan with the bitter and bring to the boil, pour over the beef
- Add the tomato purée, pour in the reduced chicken stock and bring to the boil
- Once boiling, pour into the casserole dish containing the beef. Cover the dish tightly with tin foil and place in an oven set to 140°C for 3 hours, or until the beef is tender
- Once the beef has cooked, allow to cool with the foil still on. Pour some of the mixture into 3 inch by 2 inch casserole dishes or ramekins 3/4 of the way up
- Roll out the puff pastry to the thickness of a pound coin and cut to fit each dish. Place on top of each dish, and brush with egg wash. Bake in an oven set 180°C for 10 minutes. The pastry should be golden and well risen and the beef mix should be hot in the middle