Turn up the heat in the kitchen with this sizzling brisket pie
Pulled beef brisket pie
Serves 6-8
Total time 1 hour 30 minutes, plus slow roasting
Ingredients
For the brisket
2 Tbsp olive oil
Salt and milled black pepper
1.7kg beef brisket on the bone
2 onions, chopped
4 large cloves garlic
1 Tbsp ground coriander
2 Tbsp smoked paprika
2 cups water
2 cups beef stock
1 cup red wine
2 tubs (500g each) passata or tomato purée
Pinch of sugar
2 tsp cornflour, mixed with a little water to make a smooth paste
1 roll (400g) puff pastry, defrosted
Flour, for dusting
2 bay leaves
2 eggs, whisked
For serving
A side of vegetables
Method
- Preheat oven to 180°C.
- Heat oil in a large ovenproof pot, season meat and fry in batches for 4-6 minutes until brown all over. Remove and set aside.
- Add another glug of oil, fry onions for 5 minutes until soft.
- Add garlic and spices to the onions and fry for a minute.
- 5. Add remaining brisket ingredients, cover tightly with a lid and roast for 3-3.5 hours until tender, turning meat twice during cooking.
- Once tender, remove meat from sauce (it should flake easily), place in a bowl and cool slightly before using two forks to shred.
- Bring brisket sauce to a simmer and reduce for 5-10 minutes.
- Whisk in cornflour paste, stir, and cook for 3 minutes until thickened.
- Toss 2-3 cups of sauce through shredded meat.
- Increase oven heat to 200°C.
- Roll pastry out, on a floured surface, to 3-4mm thick.
- Spoon meat into an overproof dish and drape pastry over filling, crimping the edges to avoid shrinking.
- Brush pastry with egg and cut a slit in the centre for steam to escape. Top with bay leaves and bake for 30 minutes until pastry is crisp and golden.
- Serve pie straight from the oven with a side of veggies.
