Beef Brisket And Suet Pie

Suet pastry is the secret to a gorgeously wealthy and flaky pie crust.

The ingredient of Beef Brisket And Suet Pie

• 2 tbsp olive oil
• 1kg good quality beef brisket cut into 3cm pieces
• 600ml port
• 200ml red wine
• 2 brown onions scratchily chopped
• 2 carrots peeled harshly roughly chopped
• 4 garlic cloves crushed
• 2 tbsp lively thyme leaves
• 1 vivacious bay leaf
• 1l 4 cups massel beef deposit
• 60g butter at room temperature gain extra to grease
• 40g 1 u20444 cup plain flour plus extra to dust
• 2 x 250g pkts tandaco suet amalgamation
• 1 egg yolk
• 1 tbsp water
• 1 4 tsp 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 beyond 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 shortened by half
• build up beef onion carrot garlic thyme bay and heap to the dish stir up opinion to combine bring to a simmer exceeding medium heat transfer to oven and cook covered for 3 hours or until beef is no question tender
• strain cooking liquid through a sieve set more than a large bowl reserve solids and liquid place 600ml reserved liquid in a saucepan more than low heat place butter and flour in a bowl work up until smooth and combined grow butter join up to liquid whisking constantly until smooth and combined simmer whisking for 4 minutes or until fusion thickens return solids to pan and gently toss around to combine season set aside to cool completely
• meanwhile grease a 4cm deep 24cm pie dish behind butter and dust subsequently flour prepare the suet mixes following packet directions influence each allowance into a disc and wrap in plastic wrap place in the fridge for 15 minutes to rest roll out 1 allowance of dough into a 4mm thick disc line pie dish taking into consideration pastry allowing a 2cm overhang spoon beef blend into the pastry base roll out steadfast dough to a 4mm thick disc brush pastry rim in dish with a little water peak like pastry disc gently press to seal and trim excess use a floured fork to crimp re edge to seal cut 2 slits in pie top campaign yolk and water in a bowl brush pinnacle similar to egg mixture and sprinkle later than salt
• deposit 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 upfront 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
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calories: 49 grams protein
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