Steak and Guinness Pie

Forget the corned beef and cabbage, next year try this Steak and Guinness Pie which delighted the St. Patrick’s Day revelers on Cape Cod.  Served with a glass of Guinness or Smithwick’s Irish Ale and followed by a thick slice of Bailey’s cheesecake with a hot Irish coffee, this meal could not have been better.  Even if you are not Irish by birth, you will be Irish by the end of this meal.


Steak and Guinness Pie
(Serves 4)

2 lbs. round steak, cubed
1 Tbsp.  flour
Salt & pepper to taste
1 Tbsp. butter
1 tsp. brown sugar
2 large onions, finely chopped
2 cups of sliced carrots
4 ounces sliced mushrooms
1/2 pint Guinness
8 slices of Irish bacon
chopped parsley
1 package frozen puff pastry, thawed

Roll the round steak in the flour seasoned with salt & pepper.
Cook the bacon in an ovenproof skillet & break into pieces.  Add the steak to the skillet and brown.
Saute onions and mushrooms in butter until golden and add to the saucepan.
Cook carrots for 2 minutes and add to the saucepan.
Add the sugar and the Guinness.
Cover and simmer over low heat for 2 hours,
Stir occasionally, adding a little more Guinness if sauce thickens too much,
Line a deep pie plate with half  of the pastry and bake at 425 degrees F for 10 minutes,
Add Guinness and beef mixture from the saucepan and cover with the top layer of pastry,
Bake for 10 more minutes, or until brown.

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The Incredible Cape Cod Oyster

Each year the Long Pasture Wildlife Sanctuary in Cummaquid on Cape Cod,, under Sanctuary Director Ian Ives, hosts walking tours of a Barnstable Oyster Farm along with an oyster tasting.  The current tours are all filled but watch our Events feature on the website for future tours.  Meanwhile, enjoy a little oyster trivia and a fabulous recipe.








Did you know that the cultivation of oysters began more than 2,000 years ago in Rome?    Oysters were a staple food for Native Americans.  100 years ago, oyster harvests exceeded 10 million bushels a year.  These days they are not as plentiful – why?  mostly because we ate them.  Today, farming oysters is a big business.  It’s a business that’s great for the environment – oysters feed on algae and filter the water.  Long term, oysters    have the potential to dramatically improve water quality.  Plus they are sooo good!              

And, in case you didn’t know, oysters are also an aphrodisiac.  It’s said that Casanova (a famous 18th century lover) ate 50 oysters for breakfast every day.  Take a look at one of Cape Cod’s fabulous oyster farms:  Barnstable Seafarms owned by Les Hemmila.  And enjoy one of our favorite oyster recipes from “The New Irish Table“.

Baked Rock Oysters with Bacon, Cabbage and Guinness Sabayon
2 egg yolks
1/2 cup Guinness stout
Dash of fresh lemon juice
Salt and freshly ground pepper
1 cup (2 sticks) unsalted butter, melted
4 outer green cabbage leaves, finely shredded                                                                       
1 teaspoon canola oil
4 slices Irish or Canadian bacon, chopped
24 oysters in the shell

In a double boiler, whisk egg yolks, Guinness, lemon juice and salt and pepper to taste.  Place over barely simmering water and whisk 3 to 5 minutes, or until sauce begins to thicken.  Remove from heat and gradually drizzle in melted butter until sauce is well blended.

Cook cabbage in salted boiling water 1 to 2 minutes, or until slightly wilted.  Drain and immerse in cold water.  Drain again.

In small skillet over medium heat, heat oil.  Cook bacon until crisp.  Using slotted spoon, transfer bacon to paper towels to drain.

Shuck oysters over small bowl.  Reserve deeper half of each shell and rinse under cold water.  Place shells on a bed of rock salt in a small baking sheet with sides.  Divide cabbage among the shells, put an oyster on top of each and sprinkle bacon over oysters.  Spoon some of the sabayon over each.  Place under pre-heated boiler 4 inches from heat and cook for about 3 minutes, or until sauce is browned and bubbling.  Makes 4 servings.

Bon Appetit!!!