Beef and Ale Pie

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Here is a recipe for beef and ale pie that is based on a traditional English recipe from the 17th century:

• 2 lbs beef chuck, cut into bite-sized pieces
• 2 tbsp flour
• Salt and pepper
• 2 tbsp butter
• 1 large onion, finely diced
• 3 cloves garlic, minced
• 3 large carrots, peeled and diced
• 3 large potatoes, peeled and diced
• 1 cup beef broth
• 1 cup ale or stout
• 1 tbsp vinegar
• 1 tsp thyme
• 1 tsp parsley
• 1/2 tsp rosemary
• 1/2 tsp sage
• 1 bay leaf
• 1 recipe for raised pie dough (see below)

Raised Pie Dough:

• 2 cups all-purpose flour
• 1 tsp salt
• 1/2 cup butter, cold and cubed
• 1 egg
• 1/2 cup water

1. To make the raised pie dough, combine the flour and salt in a large bowl. Cut in the butter until the mixture resembles coarse crumbs.
2. In a small bowl, whisk together the egg and water. Add the egg mixture to the flour mixture and stir until a dough forms.
3. Knead the dough gently on a floured surface until it is smooth and elastic. Cover the dough with a clean cloth and set aside.
4. Preheat the oven to 350°F (180°C).
5. In a small bowl, mix together the flour, salt, and pepper. Toss the beef in the flour mixture to coat.
6. In a large pot, heat the butter over medium-high heat. Add the beef and brown on all sides.
7. Add the onion and garlic and cook for a few more minutes until the onion is softened.
8. Add the carrots, potatoes, beef broth, ale or stout, vinegar, thyme, parsley, rosemary, sage, and bay leaf. Bring to a boil, then reduce the heat to low and simmer for 1.5 hours, or until the beef is tender and the vegetables are cooked.
9. Remove the bay leaf and transfer the mixture to a pie dish.
10. Roll out the raised pie dough to fit the top of the pie dish. Cut a few slits in the top to allow steam to escape.
11. Bake the pie for 30-35 minutes, or until the crust is golden brown and the filling is hot and bubbly.
12. Allow the pie to cool for a few minutes before slicing and serving.

This recipe is based on a traditional English recipe from the 17th century, and is similar to the modern beef and ale pie recipe that I provided earlier. It uses a raised pie dough, which is a type of pastry dough that is made with butter, egg, and water and is allowed to rise before baking. Raised pie dough was a common type of pastry used in medieval and early modern England, and was often used to make savory meat pies.

Here is a recipe for roast beef that is based on a traditional English recipe from the medieval period:

• 2 lbs beef roast, such as sirloin or ribeye
• Salt and pepper
• 2 tbsp butter or lard
• 1 large onion, finely diced
• 2 cloves garlic, minced
• 1 cup red wine or ale
• 1 tsp thyme
• 1 tsp parsley
• 1/2 tsp rosemary
• 1/2 tsp sage

1. Preheat the oven to 350°F (180°C).
2. Season the beef roast with salt and pepper.
3. In a large pot, heat the butter or lard over medium-high heat. Add the beef roast and brown on all sides.
4. Add the onion and garlic and cook for a few more minutes until the onion is softened.
5. Pour in the red wine or ale and sprinkle with the thyme, parsley, rosemary, and sage.
6. Transfer the pot to the oven and roast the beef for 1.5 hours, or until it is cooked to your desired level of doneness.
7. Remove the pot from the oven and allow the beef to rest for a few minutes before slicing and serving.

This recipe is based on a traditional English recipe from the medieval period, and is similar to the modern roast beef that is still popular in England today. It features a simple and flavorful combination of roast beef and vegetables that is seasoned with herbs and spices. In the past, roast beef was a common dish in England, and would have been served as a main course at feasts and banquets. The specific ingredients and methods used to make roast beef would have varied over time and by region.

During the medieval period in England, roast beef would have typically been served with a variety of side dishes, such as vegetables, grains, and legumes. Common vegetables that would have been served with roast beef include root vegetables, such as carrots, turnips, and parsnips, as well as leafy greens, such as cabbage, kale, and spinach. Grains, such as oats, barley, and wheat, were also commonly eaten in medieval England, and could be served as porridge, bread, or a side dish. Legumes, such as peas, beans, and lentils, were also an important part of the medieval diet and would have been served as a side dish or used to make soups and stews.

In addition to these side dishes, roast beef would also have been served with a variety of sauces and condiments, such as mustard, horseradish, and vinegar, to add flavor and moisture to the meat. Bread or pastries, such as pies or tarts, may also have been served as a accompaniment to the roast beef.

Roasted Root Vegetables:

• 3 large carrots, peeled and diced
• 3 large parsnips, peeled and diced
• 3 large turnips, peeled and diced
• 2 tbsp olive oil
• Salt and pepper to taste

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, toss the carrots, parsnips, and turnips with the olive oil, salt, and pepper.
3. Transfer the vegetables to a roasting pan and roast for 30-35 minutes, or until they are tender and caramelized.
4. Serve the roasted vegetables hot as a side dish.

• 1 head cabbage, cored and thinly sliced
• 2 tbsp butter
• 1 large onion, finely diced
• 2 cloves garlic, minced
• 1 cup chicken broth
• 1 tbsp vinegar
• 1 tsp thyme
• 1 tsp parsley
• 1/2 tsp rosemary
• 1/2 tsp sage
• Salt and pepper to taste

1. In a large pot, heat the butter over medium-high heat. Add the onion and garlic and cook for a few minutes until the onion is softened.
2. Add the cabbage, chicken broth, vinegar, thyme, parsley, rosemary, sage, salt, and pepper. Bring to a boil, then reduce the heat to low and simmer for 30 minutes, or until the cabbage is tender.
3. Serve the braised cabbage hot as a side dish.

Mustard:

• 1 cup mustard seeds
• 1 cup vinegar
• 1/2 cup water
• 1 tsp salt
• 1 tsp sugar

1. In a small bowl, mix together the mustard seeds, vinegar, water, salt, and sugar.
2. Let the mixture sit for at least 8 hours, or overnight.
3. Transfer the mixture to a blender or food processor and blend until smooth.
4. Store the mustard in an airtight container in the refrigerator for up to 2 weeks.