Beef Brisket Pie
Ingredients
Pie filling:
- 1kg Beef brisket; cut into chunks
- 1 Shallot
- 5 Cloves Garlic
- 1 Carrot
- 2 stalks Celery
- 2 Bay Leaves
- 2 cups Beef stock
- ¾ cup Red wine
- Salt & Pepper
- 1 ½ tbsp All purpose flour
- 2 tbsp Oil
- 2 Sheets Flaky pastry
- 2 Egg yolks
Method
- Heat oil in a large Dutch oven or heavy pot. Season brisket chunks with salt and pepper, then sear until browned on all sides (in batches). Remove and set aside.
- In the same pot, sauté onions, carrots, and celery until soft (about 10 minutes). Add garlic and cook for 1 minute more. Add in flour and cook for 1 minute.
- Deglaze with wine scraping the bottom. Return the brisket to the pot.
- Add in thyme and bay leaf and stock. Bring to a simmer, cover then braise on low heat for 3 hours or until the meat is tender. Add more stock as needed.
- Simmer until liquid is reduced into a thick sauce. Shred Brisket to the desired consistency.
- Portion pie mixture into half sphere molds, cool then place into the fridge until mix is set.
- Once the mix is set, take them out of the molds then place in between 2 sheets of pastry, then press on the edges to seal. Brush with egg wash then chill for 30 minutes.
- Preheat the oven at 200°C.
- Score the top of the pie then bake for 25 minutes or until the pastry has risen and is golden.
