Cornbread Topped BBQ Beef Pie
A rich luxurious, sweet, smoky BBQ sauce inspired by our travels through the famous BBQ homelands of the USA. We have used our Taste Smoky BBQ Sauce in this warming, hearty BBQ beef pie topped with cornbread. Tender pieces of beef cooked long and slow in beef stock, beer and our Taste Smoky BBQ Sauce. Cut through the cornbread topping and release those mouth-watering aromas.
INGREDIENTS
| Ingredients | |
|---|---|
| 2tbsp | Cooking oil |
| 3 | Medium onions, roughly chopped |
| 1.25kg | Chuck or braising steak, cut into chunks |
| 170g | Plain flour, plus 3tbsp |
| 350ml | Beef stock or water |
| 200ml | Beer |
| 1 | 220g Pack Keejay’s Smokey BBQ Sauce |
| 150g | Fine polenta |
| 1tsp | Bicarbonate of soda |
| 1tsp | Salt |
| 2tsp | Sugar |
| 1 | 284ml carton of buttermilk 1 large egg |
| Salad or greens to serve |
method
Prep time 15 min
Cooking time 3 ¼ hours
Heat the oil in a casserole dish over a medium heat in a wide, shallow casserole. Heat the onions for 8min or until lightly browned, set aside.
Toss the beef in 3tbsp of flour and some salt and pepper, then brown in batches. Add the onions back to the pan along with the stock, beer and BBQ sauce, bring to the boil, then cover with a lid and simmer for 2 ½ hours or until tender, removing the lid for the last 30 mins.
Heat the oven up to 200C, 180C fan, gas mark 6. When the beef is ready, mix the flour, polenta, bicarb, salt and sugar. Make and well in the middle then add the buttermilk, egg and 4tbsp of water. Fold until combined. Spoon the cornbread mix over the beef (don’t worry if it looks like its sinking into the sauce, it will rise) and cook for 25 min.
Tip – if you don’t have a wide shallow casserole, use a medium regular one, it will just take longer for the juices to reduce.
