Slow Cooked Brisket Pie

  • Clock Icon Prep 30 mins
  • Dinner Icon Serves 6-8

This recipe is delicious and a brilliant winter warmer.

Cook time: 5 hours

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Ingredients

  • 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

Instructions

1

Heat a heavy-based frying pan on high and add a splash of oil.

2

Brown the brisket on both sides until golden then transfer either to your slow cooker or a heavy Dutch-oven.

3

Reduce heat under the frying pan and add another good splash of oil.

4

Cook the onions for about 10 minutes or until softened, now add the garlic and the herbs and cook for another couple of minutes.

5

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.

6

Let cool completely, spoon off as much fat as you can then roughly shred the brisket.

7

For the pie, preheat oven to 200C.

8

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.

9

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.

10

Serve with a green salad.

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