Humble Pie: we have the recipe
Cold, Hard Football Facts for Dec 29, 2007
The Cask & Flagon is a famous sports bar in Boston, right next to Fenway Park.
Naturally, they follow football quite closely, too. So when they needed a new menu item for their Sunday NFL crowd, one item was a natural: humble pie.
"Humble Pie" has become a buzzword in New England, adorning t-shirts in the Patriots locker room as the team tries to remain focused in the wake of universal praise during its record run to 16-0.
The crew at the Cask & Flagon created their own humble pie a few weeks ago and were kind enough to share the recipe with us. We're sure the Patriots fans out there will enjoy it during their playoff parties. Let's put it this way: we doubt Steelers fans are going to run out and make it; they'll have to stick with our recipe for the Roethlisburger, which comes straight from Pittsburgh (by the way, if your town has a great tailgate recipe that we should know about, shoot us a note).
The Cask's humble pie is essentially like a beef stew. Patriots fans might be forced to eat humble pie of a different kind if their team fails in its quest to go 19-0.
- 6 oz. beef, medium diced
- 2 oz. all-purpose flour
- ¼ cup cooking oil
- 1 clove fresh garlic, chopped
- 2 carrots, oblique cut
- 3 stalks celery, oblique cut
- 1 small yellow onion, julienned
- 1 cup turnips, medium diced
- 1 cup cooked potatoes, medium diced
- 2 oz. tomato paste
- ½ teaspoon thyme
- ½ teaspoon parsley
- 2 oz. Burgundy wine
- 4 oz. beef stock
- 2 to 3 bay leaves
- 1 Tablespoon salt to taste
- 1 Tablespoon black pepper to taste
- Corn starch and water as needed
- 1 9-inch two-crust pie shell
Lightly season the beef with the flour. Pre-heat large skillet with the oil until it begins to lightly smoke. Add the beef and sear on all sides until browned. Add the garlic, carrot, celery, onion and turnip and cook until the vegetables are tender and translucent. Add the tomato paste, thyme and parsley and cook until the sauce begins to stick to the bottom of the skillet. Add the wine and stir the mixture well to remove the sauce from the bottom. Add the beef stock, bay leaves and potatoes and season with salt and pepper. Simmer low for at least 1 hour. Mixture may need a small amount of slurry (corn starch and water) to thicken to desired consistency. Remove from heat and set aside to cool. Fill pie shell with mixture and cover with pie crust topping, make sure to vent top. Place in preheated 350 degree oven and cook until inside temperature reaches 165 degrees, and top is golden brown, approximately 1 hour.
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