Yorkshire Times
Voice of the North
6:45 AM 30th May 2019

Braised Beef And Ale Pie

Nick Robertson, Head Chef at The Tetley, has this take on an old favourite, Beef and Ale Pie:

Says Nick: “One of my favourite recipes using Tetley’s features the original cask or the newer No.3 Pale Ale for slow braised meat used in our pie of the day. I find that the double yeast strain that gives Tetley’s its unique taste really adds depth and rounded flavour to both the beef and the gravy. Using shoulder or shin is our choice of meat as this part of the cow is much better for a slower, longer, cooking process. As a result, the beef melts in the mouth”


Cook the beef overnight at 90 degrees Celsius. After seasoning and browning off the meat in a pan add it to a roasting tray and cover in 1 third Tetley’s and 2 thirds chicken stock.

Adding roughly chopped onions, carrots, celery and garlic with thyme, rosemary and bay leaves. Make sure all the meat is covered in liquid, lay a sheet of greaseproof paper over the meat, doing this keeps the meat submerged in the cooking liquid, without it the meat can stick out and become hard and dry.

Cover the tray in tin foil and place in the oven and cook for a minimum of 12 hours. Once the meat is falling apart and soft, remove it from the liquid and separate from the vegetables which can now be discarded.

Reduce the braising juices in a pan, you could use a gravy powder to thicken we won't judge! Once it reaches a good consistency (in summer it can be left lighter compared to a thick heavy consistency, which is perfect for winter) add the meat into the sauce.

This is the completed beef and ale pie mix, it can be used in a puff pastry slice, a shortcrust pastry pie or my personal favourite is to make a suet pastry and serve up a delicious beef and ale suet pudding with creamy mash potatoes and crushed peas.


1kg diced beef shin
1 carrot
1 onion
1 bulb of garlic
4 sticks of celery
4 sprigs of thyme
4 sprigs of rosemary
2 bay leafs
1 pint of Tetley’s No.3 Pale Ale
2 pints of chicken stock