What you’ll need
1 quantity flaky pastry
1.5kg beef brisket
1 tablespoon auzure Canola Oil
2 brown onions, sliced thinly
4 garlic cloves chopped finely
1 sprig rosemary, leaves finely chopped
2 tablespoon thyme
2 x 400g tinned whole tomatoes
1 cup beef stock
1 eggs beaten
Heat a heavy-based frying pan on high and add a splash of oil.
Brown the brisket on both sides until golden then transfer either to your slow cooker or a heavy Dutch-oven.
Reduce heat under the frying pan and add another good splash of oil.
Cook the onions for about 10 minutes or until softened, now add the garlic and the herbs and cook for another couple of minutes.
Spoon mixture over the beef, pour over the stock and tinned tomatoes and cook on low (if using a slow cooker) for six hours or at 140C for four hours.
Let cool completely, spoon off as much fat as you can then roughly shred the brisket.
For the pie, preheat oven to 200C.
Transfer the brisket to a pie tin (we used two small 20x10cm enamel pie tins) then roll out the pastry on a lightly floured board.
Score in a cross pattern and gently lay the pastry across the brisket. Brush with an egg wash (whisk one egg in a small bowl) and bake for 35 minutes or until pastry is golden.
Serve with a green salad.
