Wagyu Brisket - Beef and Onion Pie

Feeds 6

Overnight and 45 Minutes 

For the Brisket:

Brisket 2kg

100ml Vege Oil 

2 Brown Onion

2 Carrots

3 clove garlic 

6 sprig Thyme

2 sprig Rosemary 

30g Sea Salt

Pepper – 10 turns 

Red Wine 300ml 

Vinegar 150ml

Beef Stock 2L

 

For the Mix:

100ml Oil

2 brown Onion

2 gloves Garlic

10g Sea Salt

Pepper – 6 turns  

50g Plain Flour 

50g Butter

Red Wine 200ml 

3 tbsp Sherry Vinegar

Thyme Leaves x 4 sprigs

 10 Leaves Parsley  

 

To assemble:

Puff Pastry

Egg

Sea Salt

Pepper

Poppy Seeds

Sesame Seeds 

Method: 

For the brisket:

Set you slow cooker on seal. Remove brisket and pat dry. Cut into chunks, 6cm by 6cm. Add vege oil to the cooker, season the beef and sear off in batches giving a nice golden colour to each side. Remove the first batch then repeat with the second batch. Now add your carrot, onions, garlic, thyme, rosemary and salt. Deglaze with red wine and the vinegar. Reduce by half then add the beef stock. Place the lid on, seal and pop onto the slow cook setting. Cook for 9 – 12 hours at 90 degrees. 

Once the brisket is cooked, cool at room temperature for a few hours, remove and shred. Strain the liquid and set aside. Once it settles, skim the fat off it. 

Slice your onions and garlic. Place you pan on a medium heat, add the vege oil. Pop in the onions, garlic and salt. Cook till soft and lightly caramelised. Add the butter and melt. Now add the flour and cook out slowly for 3 – 5 minutes. (This step is important as you do not want a raw flour texture). Now deglaze with red wine and sherry vinegar. Add the stock slowly while continually stirring so you don’t get lumps. Now add your brisket and stir in. Cook for a further 5 minutes, add some chopped parsley and black pepper. Check the seasoning and set aside. 

Pre heat the oven to 220 degrees. Once you mix has cooled for a few hours, its time to prepare you pastry, line your mould and fill three quarters of the way up with the brisket mix. Place your pastry lid on top, crimp the edges. Now brush with egg and sprinkle with poppy seeds, sesame, and black pepper.

Pop in the oven door 12 minutes, then turn and cook for a further 12 – 15 minutes. Your looking for a beautiful golden colour. If it not there keep it in oven for 5 minutes at a time. Once cooked let it stand for 10 minutes before removing. 

We suggest serving it with a beautiful buttery mash, gravy and some peas. It sounds like a big job but of you prepare the brisket the day before its worth every second.