23/04/2025
🥧 Wednesdays call for PIE-fect indulgence 😏
This isn’t just any pie. This is tender, slow-roasted pulled beef brisket swimming in a rich red wine and tomato sauce, crowned with golden, flaky puff pastry.
It’s hot, hearty, and the ultimate "don’t-talk-to-me-I’m-eating" kind of dinner.
You’ll need:
✨ For the pulled beef brisket:
2 Tbsp olive oil
Salt & milled pepper
1.7kg beef brisket (on the bone)
1 Tbsp ground coriander
2 Tbsp smoked paprika
2 onions, chopped
4 garlic cloves
2 cups water
2 cups beef stock
1 cup red wine
1kg passata (2 tubs)
Pinch of sugar
✨ For the pie magic:
2 tsp cornflour (make a paste with a bit of water)
1 roll puff pastry (400g, defrosted)
Flour for dusting
2 bay leaves
2 whisked eggs
How to:
Preheat oven to 180°C.
Sear brisket in oil, season generously (don’t be shy!).
Add everything else from the brisket list, cover tightly, and roast for 3–3.5 hours (yes, it’s worth it).
Once melt-in-your-mouth tender, remove and shred the meat (channel your inner caveman).
Simmer the sauce, stir in cornflour paste, and thicken that goodness.
Mix in 2–3 cups of sauce with the shredded brisket.
Up the oven to 200°C.
Roll pastry, drape over the pie like it’s couture, crimp those edges, and egg-wash with love.
Top with bay leaves, cut a little steam slit, and bake for 30 mins till golden and glorious.
🔥 Serve hot and try not to lick the plate.
Midweek blues? Not on our watch.
Tag someone who owes you dinner, or just show off when you try it!