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Beef brisket and suet pie
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Prep Time:
30 minutes
Cook Time:
255 minutes
Total Time:
285 minutes
Suet pastry creates a rich, flaky pie crust.
Ingredients:
  • 1kg good-quality beef brisket, cut into 3cm pieces
  • 600ml port
  • 200ml red wine
  • 2 brown onions, coarsely chopped
  • 2 carrots, peeled, coarsely chopped
  • 40.00 ml fresh thyme leaves
  • 1 fresh bay leaf
  • 1L (4 cups) beef stock
  • 60g butter, at room temperature, plus extra, to grease
  • 40g (1 ⁄4 cup) plain flour, plus extra, to dust
  • 2 x 250g pkts Suet Mix
  • 20.00 gm water
  • 0.60 gm sea salt flakes
Instructions:
  • 1. Preheat the oven to 160C/140C fan forced. Then, in a large heavy-based casserole dish over medium-high heat, heat the oil. Season the beef and cook it in 2 batches, turning occasionally, for 3-4 minutes until beautifully browned. Transfer the beef to a bowl. Next, add the port and wine to the same pan and simmer for 6 minutes until the liquid is reduced by half.
  • Combine beef, onion, carrot, garlic, thyme, bay leaves, and stock in the dish. Stir well. Simmer over medium heat until it reaches a gentle boil. Then, transfer to the oven and cook covered for 3 hours or until the beef is extremely tender.
  • Pour the cooking liquid through a sieve into a large bowl, separating the solids and liquid. Heat 600ml of the reserved liquid in a saucepan over low heat. Combine butter and flour in a bowl, whisk until smooth, and then add this mixture to the heated liquid. Whisk constantly until smooth and thickened, about 4 minutes of simmering. Add back the reserved solids and gently stir to combine. Season the mixture and let it cool completely.
  • Grease a 4cm-deep, 24cm pie dish with butter and dust with flour. Follow packet instructions to prepare the suet mixes. Shape into discs, wrap in plastic, and chill for 15 minutes. Roll out one disc into a 4mm-thick circle. Line the pie dish, leaving a 2cm overhang. Fill with beef mixture. Roll out the remaining dough and place on top of the pie. Seal edges, crimp with a fork, make 2 slits on top. Mix yolk and water, brush over the pie, and sprinkle with salt.
  • Preheat the oven to 185°C/165°C fan-forced. Bake the pie for 45-55 minutes until it turns golden brown and is fully cooked. Let it cool for 20 minutes before serving.

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