Brisket & Guinness Pie


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I normally use red wine or Port when slow cooking beef in this way, but have never used Stout. Why had I not tried this before?! I wanted to keep this old fashioned and traditional, so didn’t use any garlic. My mum always adds a spoon full of bovril or marmite to a steak and kidney pie mixture, for colour and a beefiness so I did the same . Sounds weird, but it works. This is a must try, please let me know what you think?

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Serves 4

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INGREDIENTS

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1 packet of ready rolled puff pastry

1 kg beef brisket

2 onions - chopped

1 punnet Chestnut mushrooms - sliced

1 bottle/can Guinness

1 teaspoon bovril

2 teaspoons plain flour

1 egg - beaten

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METHOD

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Preheat the oven 140 degrees.

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Sear the seasoned brisket on both sides until golden. Remove from the pan and set aside. Add the onion to the pan and cook until soft. Add the flour, stir then add the Guinness. Bring to a simmer and add the mushrooms bovril and return the beef to the pan. Cover and slow cook for 4-5 hours. Remove from the oven and pull apart with 2 forks. Taste and season. Allow to cool.

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Place in a pie dish and cover with the puff pastry. Brush with the egg wash and cook in the oven of 180 degrees for 20-30 minutes.

Serve with simple green veg.

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