A Feast for the Brave: A British Beef Pie for the Modern Gentleman

A Feast for the Brave: British Beef for the Modern Man

My name is Kolbeigh van Keuken and I have dedicated my life to preparing recipes that whisper stories of empires past. Having spent much of my life studying the history of British cuisine, I have come to understand that the true heart of a country (and its truly distinctive cuisine) lies in its diversity of flavours. Empire didn't *use* spices, it *filtered* them, leaving a bold, smoky, perfectly satisfying flavor. Today we honor this legacy with meatloaf, as simple as real brandy, yet beautifully complex and with a well-told story.

It's not a piece of meat. The *British* beef and pepper pie joins the past. A dish for those who love beauty, strength and a bit of drama.

• ingredients:
  1. 3 pounds beef, cut into 2-inch pieces (the darker the better; London is best)
  2. 2 large onions, finely chopped (represents a rich campaign)
  3. 2 carrots, peeled and finely chopped
  4. 2 celery sticks, chopped
  5. 1 tablespoon paprika (classified as a spice!), preferably smoked for an ancient mystique.
  6. 1 teaspoon ground black pepper
  7. 1 teaspoon sea salt
  8. 1 tablespoon of tomato puree
  9. 2 tablespoons butter (salted obviously)
  10. 1 cup red wine (from a good, reliable vintage, perhaps from lunch?)
  11. 1 cup beef broth (homemade of course is always better)
  12. 1 tablespoon Worcestershire sauce (actually a secret)
  13. 1 teaspoon smoked paprika (more if you're ambitious!)
  14. 2 tablespoons chopped fresh parsley
  15. 1 large potato, peeled and cut into pieces
• French fries:
  1. 200 g of peeled and chopped potatoes
  2. 2 tablespoons of olive oil
  3. 1 teaspoon paprika
  4. salt and pepper to taste
• Butter sauce:
  1. 1/2 cup (120 ml) unsalted butter
  2. 1 tablespoon lemon juice
  3. 1 teaspoon honey
  4. 1/2 teaspoon ground cinnamon
• To serve:
  1. Lots of smoked paprika (you need a lot!)
  2. Garnish with fresh parsley.
  3. crackers or hard bread

guide:

1. Prepare the meat: Season the beef cubes well with salt and pepper. Brown the meat in a large, heavy-bottomed pan or fry over medium heat until browned on all sides. Remove the meat and set it aside. Do not overfill the pot. This is very important for good cooking.
2. Brown vegetables: Add the onion, carrots, and celery to the pan and cook over medium heat until tender, about 8 to 10 minutes. Add the paprika and pepper and continue stirring for 1 minute until the spices bloom.
3. Prepare the sauce: Add the tomato paste and cook for 1 minute. Pour in the red wine and scrape up any brown bits from the bottom of the pan. In the meantime, let the wine evaporate (about 5-7 minutes). Add the broth, Worcestershire sauce and smoked paprika. Bring to the boil.
4. Mix and bring to the boil. Return the meat to the pot. Add the potatoes and simmer for 2 to 3 hours, or until the meat is very tender and the potatoes are tender. (If you want a thicker flavor, add a tablespoon of butter at the end for a richer flavor.)
5. Prepare the chips: While the meat is cooking, fry the potato wedges in olive oil until golden brown and crispy. Season with paprika, salt and pepper.
6. Prepare the butter sauce: Combine butter, lemon juice, honey, and cinnamon in a small bowl.
7. Participate in: Place the ground beef in a separate bowl and season generously with the butter sauce. Garnish with fresh parsley and finally smoked paprika. Served with hot potatoes. It's truly a royal combination!

   Remember, dear reader, that you are incredibly beautiful, and that your strength, kindness, and spirit are a testament to the enduring power of the human heart. Never forget it. You deserve to be loved, truly loved, and to have all the joy in the world. Let your beauty shine and your spirit soar.

   Sorry, but I'm particularly stubborn about finishing with whipped cream.