With so many people asking what to do with leftover brisket and the great range of affordable pie makers on the market, a pie is the easiest thing to do, and you can make them. this recipe can be really be used with leftover meat.
what you need
1kg leftover cooked brisket
1 onion, diced
2 cloves of garlic, diced
1 rasher of bacon, diced
1 carrot, diced
2 sticks of celery. sliced
1 cup sliced mushrooms (optional)
500ml beef stock
1 tbs flour
1 tbs Texan rub seasoning (or Poco Loco for a bit of spice and heat
1 cup red wine
Worcestershire sauce
1 x 400g tin of diced tomatoes
1 cup grated cheese
Puff pastry sheets, thawed
Light shortcrust pastry, thawed
What to do
In a heavy based pot, heat some olive oil over a medium heat and sauté the onion, garlic and bacon until the onions are soft
Add the celery and carrot (& mushrooms if using) and cook for a further 2 minutes
Add a the flour and stir to coat the vegetables
Deglaze the pot with the red wine and cook off the alcohol
Add the brisket to the pot, stir. You shouldn’t need to add more salt and pepper between the brisket, texan seasoning and the bacon, but do so if you wish.
Add diced tomatoes, beef stock, dash of Worcestershire sauce, thyme and paprika and stir to combine
Bring to the boil, reduce to a simmer, and cook uncovered on the stove for an hour, or until the gravy has reduced and thickened
Remove from the heat and allow the mixture to cool
Preheat your pie maker and prepare your pie crusts per instructions on the cooker. Typically, it’s a shortcrust base and puff pastry top.
Fill the base pie crust with the mix, sprinkle with cheese and pop the pastry lid on top
Cook for 15 -20 minutes or until crispy