Scottish Beef

This dish is best prepared in advance, after 1–2 days it will infuse and become even more aromatic. It only needs to be warmed up before serving. Pastry lids can also be made in a few days.

Ingredients

• salt to taste
• bay leaf - 1pc
• flour - 2 tbsp. l.
• medium onions - 3 onions
• parsley - 1 bunch
• garlic - 2 cloves
• 80 g butter
• egg - 1 pc.
• 400 g ready-made puff pastry
• vegetable oil - 3 tablespoons
• 1.5 kg of beef
• 800 ml dark beer
• 100 g smoked bacon
• 400 g shelled walnuts

Directions

1. Wash the beef, cut into rather large pieces. Peel and chop the garlic. Put the meat, garlic and bay leaf in a bowl. Pour over with beer, cover and refrigerate overnight.
2. The next day, drain the marinade (and save). Dry the meat with napkins. Heat half of the butter and oil in a large saucepan. Fry the meat in small portions until a brown crust forms. Place it in a bowl with a slotted spoon.
3. Peel the onion and cut into small cubes. Chop the bacon as well. In the same saucepan, heat the remaining butter and vegetable oil, fry the onion and bacon, 10 minutes. Add flour, stir. Pour in the marinade.
4. Return the meat to the pan, bring to a boil.
5. Preheat oven to 150 ° C. Sprinkle the meat with walnuts, put in the oven and simmer for 2 hours.
6. Make dough lids. Preheat the oven to 200 ° C. Roll out the puff pastry thinly on a floured surface. Cut out 6 circles of the same diameter as the dish in which the meat will be served. Place on a baking sheet, brush with egg and bake for 5-7 minutes. Allow to cool.