Cowheel and Steak Pie
Ingredients
Directions
The book says “a hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.
Prepare
Stew the cowheel and shoulder steak gently until tender.
Transfer the meat to a pie dish and let it cool.
Bake
Cover the meat with pastry.
Bake in a hot oven at 400°F (200°C) until the pastry is done.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Cowheel
- Provides rich, gelatinous body to the filling as it stews until tender.
- Shoulder steak
- Adds meaty substance and chew that becomes tender through gentle stewing.
- Short crust or puff pastry
- Forms the enclosing crust that browns and crisps in the hot oven.
The step that matters
Stewing gently until tender. Cowheel and shoulder steak are tough connective-tissue cuts. Slow, gentle heat converts collagen into gelatin, so the meat becomes tender and the filling gains body. Rushing with high heat leaves the meat tough.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.