Author: Kris

A traditional recipe used at Jackson’s Catering of Newcastle, great served hot or cold.

You need to allow the meat to marinate for 24 hours. Prep and cooking time should take no longer than 2 hours.

1 1/2 pounds of Northumberland steak
2 short sprigs of fresh rosemary
3 springs of fresh marjoram
1/2 pint of Newcastle dark ale
Splash of olive oil
Ground black pepper
Flour (approximately four table spoons)
2 carrots – chopped
1 leek – chopped
1 large onion – diced
2 cups beef broth
Puff Pastry (1 sheet) – thawed

Step One

* Put Northumberland steak into a bowl with lid. Add rosemary and marjoram and mix with steak.
* Add Newcastle Brown Ale, olive oil, and some black pepper. Mix well and cover and marinate in fridge overnight.

Step Two

* Preheat oven to 375F
* Strain beef from marinade but keep the marinade in a seperate bowl. Roll beef in flour until beef is covered.
* In a large pan, saute onion, leek and carrots in olive oil. Cook until onions are soft. Remove from pan and set aside.
* Place beef in pan and brown.
* Put the vegetables back in, and add beer marinade, and beef stock.
* Simmer on medium heat for 12 minutes.
* Transfer mixture to pie pan/baking dish. Top with puff pastry and trim sides.
* Pierce pastry a few times, add decorative pastry patterns if you wish.
* Bake for 40-45 minutes.

Hope you enjoy this recipe as much as our customers do.

Jackson’s Catering http://www.catering-northeast.co.uk Catering in Newcastle and the North East
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