The Moo-Moo’s Guinness Steak Pie with Robertson Winery Cabernet Sauvignon
As you might have guessed with a name like Moo-Moo, despite their range of salads this Pretoria favourite isn’t really aimed at vegetarians. One of Robertson Winery’s favourite restaurants and a big seller of our wines, Moo-Moo’s approach is relaxed, fun and like us, they veer away from taking themselves too seriously.
Owner Lizelle Keramianakis says, “Our goal at Moo-Moo was to casualize wine – it had become very stiff and sometimes a little bit pretentious and there wasn’t much in the market that was casual and easy drinking. When we wrote our philosophy we came up with, “a glass of wine a day keeps the doctor away.” So we encourage our customers not to worry about what the critics have to say, if you like it, it’s good. We also veered away from formal pairings. We want our wine drinkers to feel comfortable ordering and feel that by using the Platters stars and some of that wording they have a little background to go on when making their choice.”
“In the last 12 months we have sold a total of 22 600 glasses of Robertson Winery wines alone. All our wines on the WHINE LIST are sold by both the bottle and the glass. We sell huge volumes of the Robertson Winery Sauvignon Blanc, it’s our highest selling wine. Because it’s easy drinking it’s our house wine. It works well with everything, and does even better in the summer months than in winter. Of the reds, the Robertson Winery Merlot is probably the best seller. It lends itself very well to red meat, ox-tails and other richer flavours.
“Personally, I’m excited about their sparkling wines and specifically the Brut. I also enjoy the Robertson Winery Bouquet. Easy-drinking and light. For the customers, the sweet rosé is a favourite. Sweet wines do well in Pretoria, especially with the ladies.
It may be spring, but the cold weather has not left us as yet, we have chosen to share our Guinness Beef Pie recipe with you.”
The Moo-Moo Guinness Beef Pie
Wine Pairing: Robertson Cabernet Sauvignon – Smooth, medium bodied with rich dark berry and plum flavours.
1 kg cubes of aged rump
1 large onions (peeled and sliced)
2 large carrots (peeled and sliced)
3 celery sticks (sliced)
1 Tbs Paprika
2 cloves of fresh crushed garlic
2 tsp crushed coriander seeds
1 Tbs Tomato paste
1 Litre Beef stock
1 can Guinness
3 sprigs fresh Rosemary
50 ml olive oil
200g Puff pasty
1/2 cup flour
1 tsp sea salt flakes
1tsp crushed black pepper
- Pre-heat oven to 200°C
- Heat up a cast iron pot to med-high temperature and add oil
- Toss flour, salt flakes & crushed pepper in a large bowl
- Coat your meat in the flour mixture- not too thick
- Lightly brown rump cubes in pan to seal. Then remove from heat.
- Turn temperature down to medium
- Add vegetables and a little bit of stock and sweat down for 10 minutes
- Add tomato paste, paprika, coriander seeds, garlic and cook for 5 minutes
- Bring temperature back up to high
- Deglaze with Guinness
- Cook for 5 minutes to reduce the beer
- Add your beef and rest of the stock (add a little water if sauce is too thick, so as not to burn during stewing)
- Turn temperature down to a simmer and with lid on simmer for about 1 hour, till meat is tender and flavors are infused into the sauce.
- Reduce the sauce to thicken
- Prepare your puff pastry by rolling it out
- Add your pie mixture to a oven proof dish and cover with puff pastry
- Egg wash
- Bake at 200 °C till pastry is golden