Nicola Edmonds, Kate McCaskill & Mike Rooke
They’ve been crafting beer in Auckland by “hand, head and heart” for 19 years and it is served with some of the best pub food in town. The comfortable, rustic dining room is a fine place to sample the likes of house-made pork sausages, beer-battered fish and chips, braised veal shank ossobuco and a range of burgers. It’s skilfully executed pub grub served with classy beer in a wonderful heritage building.
Galbraith’s Alehouse
2 Mt Eden Rd, Auckland
Ingredients
Filling
Flaky pastry
Method
1.Preheat oven to 170°C.
2.Mix flour, sea salt and pepper together in a large bowl. Rub beef with a little oil and toss in the seasoned flour until well covered.
3.Heat an oiled ovenproof casserole on the stovetop on high heat, add the beef and seal on all sides. Add beef stock, Worcestershire sauce and 50ml of the ale. Cover casserole and braise in oven for 1 hour.
4.Meanwhile, prepare the flaky pastry. Sift flour and salt into a large bowl. Add butter and rub in roughly so that small bits of butter are still visible.
5.Make a well in the bowl and pour in about two-thirds of the cold water. Mix until you have a firm, rough dough, adding extra water if needed. Cover with plastic wrap and leave to rest for 20 minutes in the fridge.
6.When beef is cooked, remove from oven. In a large saucepan, sweat off onions in a little oil and salt on low heat. Add mushrooms and turn up the heat. Add remaining Resurrection Ale and cook until mushrooms soften.
7.Bring mixture to a simmer, add braised meat and remaining cooking liquid along with herbs and mustard. Combine well and simmer for 10 minutes.
8.Turn the dough out onto a lightly floured bench, knead gently and form into a smooth rectangle. Roll the dough in one direction only, until it is three times the width, keeping the edges even.
9.Fold the top third down to the centre, then the bottom third up and over. Give the dough a quarter turn and roll out again to three times the length. Fold as before, cover with plastic wrap and chill for 20 minutes before using.
10.Preheat oven to 200°C. Roll out pastry to 5mm thickness and cut rounds that overlap your serving bowl by 2-3cm (our serving bowls are 12cm x 5cm).
11.Line two baking trays with baking paper. Place pastry rounds on trays, score with a pattern if desired, brush with egg wash and bake for around 12 minutes or until puffy and golden brown.
12.Spoon hot beef casserole into six bowls. Lay a cooked pastry lid on top of each and serve garnished with chopped parsley.
