We braise top rump of beef in Speckled Hen ale until very tender.
We lightly fry sliced red onions in butter and add some flour, thyme and rosemary. Then little by little, we add the ale that the meat has braised in and some beef stock to make a thick, rich, hoppy sauce. Worcestershire sauce and English mustard are stirred in at the end to enhance the classic steak and ale flavour.
It is then fully encased in our own crumbly shortcrust pastry, made by hand in our kitchen in Kent.
AT COOK WE USE THE SAME INGREDIENTS YOU WOULD USE AT HOME.
We never put additives or preservatives into our food. We do occasionally use kitchen cupboard ingredients that include some additives in their sub-ingredients (for example Worcestershire Sauce used in our Spaghetti Bolognese, which contains Tamarind Extract).