- Daube of Yorkshire Wagyu
- Pulled Yorkshire Wagyu Sub
- Yorkshire Wagyu and Wold Top Beer Pie
- Yorkshire Wagyu Barbecued Fore Rib of Beef
- Yorkshire Wagyu Boeuf Bourguignon
- Yorkshire Wagyu Carpaccio-style
- Yorkshire Wagyu Cheese Steak Sandwich
- Yorkshire Wagyu Crispy Chilli
- Yorkshire Wagyu Fajitas
- Yorkshire Wagyu Flat Iron Steak with Red Wine Sauce
- Yorkshire Wagyu Japanese-style Sirloin Steak
- Yorkshire Wagyu Lasagne
- Yorkshire Wagyu Meatballs
- Yorkshire Wagyu Pinwheels
- Yorkshire Wagyu Ragu Sauce
- Yorkshire Wagyu Ribs braised in Yorkshire Blackout Beer
- Yorkshire Wagyu Shawarma
- Yorkshire Wagyu Sirloin Steak with Blue Cheese
- Yorkshire Wagyu Sliders
Yorkshire Wagyu and Wold Top Beer Pie
2 tsp Yorkshire rapeseed oil
2 garlic cloves, crushed or chopped finely
1 large onion, chopped roughly
1kg The Yorkshire Wagyu Company stewing steak, diced
500ml Wold Top Brewery’s Headland Red Beer
2 – 3 tsp dried thyme, or a small handful of fresh thyme if available
Salt and pepper to taste
2 beef stock cubes
1 vegetable stock cube
2 large carrots, sliced
3 medium potatoes, diced
300g ready to roll puff pastry
1 egg, beaten lightly, to glaze
- Preheat the oven to 180°C (Fan 160°C) /350°F/gas 4.
- Heat the oil in a frying pan and cook the onion and garlic on a medium heat for two minutes.
- Add the steak to the pan and cook until the meat is seared all over.
- Pour in 250ml of the Headland Red ale and allow to simmer for two minutes, then pour in the rest with the thyme, salt and pepper.
- Crumble in all of the stock cubes and add the water and the carrots.
- Simmer for 10 minutes and then transfer to a large casserole dish.
- Put the dish into the oven and cook for 1 hour 30 mins.
- Take the casserole dish out of the oven and carefully ladle the contents into a 26cm oblong pie dish. Dust a clean work surface and a rolling pin with flour, then roll out the pastry so it’s roughly 1cm thick and a little larger than your pie dish. Brush the edges of the dish with a little beaten egg, then carefully unroll the pastry over the top. Trim any excess pastry and pinch the edges in so it’s nice and tidy, brush the top with the beaten egg and return to the oven for 45 to 50 minutes, or until the pastry is golden.
- Serve with your favourite seasonal vegetables.