Steak and Ale Pie

For the braised beef

1. Pull the chuck roast apart along its natural seams into large muscle sections, then trim away thick intermuscular fat.

2. Place the trimmed fat pieces into a cold Dutch oven with a splash of water, cover, and set over moderate heat to render the fat.

3. Discard the rendered fat pieces once enough liquid fat has released into the pot.

4. Cut the large beef sections into thick steak-sized pieces and season liberally with salt and pepper.

5. Sear the beef pieces in the hot rendered fat until deeply browned on all sides, working in batches to avoid crowding the pan.

6. Push the seared beef to one side of the pot, add the sliced onions, and cook in the pan juices until softened and lightly browned, 3–5 minutes.

7. Stir in the tomato paste and cook for 1 minute until fragrant.

8. Pour in the ale, scraping up all the browned bits from the bottom of the pot.

9. Add the beef broth, bring to a boil, then reduce the heat to low, cover, and simmer until the meat is fork-tender, 3 to 3 1/2 hours.

   Then 210 min of waiting

For the herb tallow pastry

10. Combine the chopped sage, flour, and salt on a cutting board or in a large bowl.

11. Cut the cold beef tallow into the flour mixture using a knife or pastry cutter until it resembles coarse meal.

12. Mix in just enough cold beer or water to bring the dough together into a disc, working it as little as possible.

13. Wrap the dough disc in a clean towel or plastic wrap and chill in the refrigerator to hydrate the flour, at least 30 minutes.

    Then 30 min of waiting

For the vegetable filling

14. Melt a knob of beef tallow in a skillet over high heat.

15. Add the sliced carrots and celery, toss, and sear undisturbed until browned on one side but still firm, 3–4 minutes.

16. Remove the skillet from the heat and set the partially cooked vegetables aside.

To assemble and bake

17. Carefully transfer the braised beef steaks from the pot to the bottom of a deep 2 1/2-quart pie dish.

18. Arrange the seared carrots and celery around and over the beef.

19. Rapidly boil the braising liquid remaining in the pot to reduce it by about a third, 5–8 minutes.

20. Whisk the cornstarch into a small splash of cold beer or water to make a slurry, then stir into the simmering liquid to thicken into a heavy gravy.

21. Season the gravy with additional black pepper, a splash of vinegar, and the reserved finely chopped celery leaves.

22. Pour the thickened gravy over the meat and vegetables in the pie dish.

23. Pre-heat the oven to 400°F (200°C).

24. Roll the chilled dough out on a floured surface, turning frequently, until wide enough to cover the pie dish.

25. Drape the pastry over the pie dish, seal or crimp the edges, and brush the top evenly with beaten egg.

    Cut a slit or vent in the top crust if one hasn't torn naturally to let steam escape while baking.

26. Bake in the oven until the pastry crust is deep golden brown and cooked through, 30–35 minutes.

    Then 30 min of waiting

27. Let the pie rest at room temperature until the dish is warm to the touch before serving.