Beef Brisket And Suet Pie

Suet pastry is the secret to a beautifully rich and flaky pie crust.

The ingredient of Beef Brisket And Suet Pie

• 2 tablespoons olive oil
• 1kg good quality beef brisket cut into 3cm pieces
• 600ml port
• 200ml red wine
• 2 brown onions coarsely chopped
• 2 carrots peeled coarsely chopped
• 4 garlic cloves crushed
• 2 tablespoons fresh thyme leaves
• 1 fresh bay leaf
• 1l 4 cups massel beef stock
• 60g butter at room temperature plus extra to grease
• 40g 1 u20444 cup plain flour plus extra to dust
• 2 x 250g pkts tandaco suet mix
• 1 egg yolk
• 1 tablespoon water
• 1 4 teaspoon sea salt flakes

The Instruction of beef brisket and suet pie

• preheat oven to 160c 140c fan forced heat oil in a large heavy based casserole dish over medium high heat season beef cook in 2 batches turning for 3 4 minutes or until browned transfer to a bowl add port and wine to pan simmer for 6 minutes or until reduced by half
• add beef onion carrot garlic thyme bay and stock to the dish stir to combine bring to a simmer over medium heat transfer to oven and cook covered for 3 hours or until beef is very tender
• strain cooking liquid through a sieve set over a large bowl reserve solids and liquid place 600ml reserved liquid in a saucepan over low heat place butter and flour in a bowl whisk until smooth and combined add butter mixture to liquid whisking constantly until smooth and combined simmer whisking for 4 minutes or until mixture thickens return solids to pan and gently stir to combine season set aside to cool completely
• meanwhile grease a 4cm deep 24cm pie dish with butter and dust with flour prepare the suet mixes following packet directions shape each portion into a disc and wrap in plastic wrap place in the fridge for 15 minutes to rest roll out 1 portion of dough into a 4mm thick disc line pie dish with pastry allowing a 2cm overhang spoon beef mixture into the pastry base roll out remaining dough to a 4mm thick disc brush pastry rim in dish with a little water top with pastry disc gently press to seal and trim excess use a floured fork to crimp around edge to seal cut 2 slits in pie top whisk yolk and water in a bowl brush top with egg mixture and sprinkle with salt
• increase oven to 185u00b0c 165u00b0c fan forced bake pie for 45 55 minutes or until golden brown and cooked through set aside to cool for 20 minutes before serving

Nutritions of Beef Brisket And Suet Pie

calories: 1145 049 calories
calories: 67 grams fat
calories: 30 grams saturated fat
calories: 55 grams carbohydrates
calories: n a
calories: n a
calories: 49 grams protein
calories: n a
calories: n a
calories: https schema org
calories: nutritioninformation