Or for those not in Scotland, happy new year!
I think we can all agree that we’re glad 2016 is over – it was one of the hardest years of not only my life, but many others I know, however I am determined to make 2017 a better year. Although I had a lot of stresses last year though, I did meet some amazing people; I met Ben and adopted Maia and that definitely makes up for the bad, and encourages me to work harder for a better life this year.
Here in Scotland, the first day of the new year is celebrated with pie, and given my love of pie needless to say it’s one of the many Scottish traditions I adore and threw myself into!
I always slow cook the fillings for my pie to ensure maximum flavour and incredibly soft and tender meat and although this recipe sounds incredibly basic, it’s quite rich and delicious as beef brisket is one of the more flavoursome cuts of beef. Also, as with anything involving stock, always try to use the best stock you can find – home made, liquid, or stock pots. I am not a fan of stock cubes at all and find they’re far too salty and artificial tasting. But that’s just my opinion.
On to the recipe!
What Will I Need?
2lb beef brisket, diced
1 tbsp olive oil
1 large onion, finely diced
3 cloves garlic, minced
3 tbsp plain flour
2 cups beef stock
1 tsp coarse sea salt
1 tsp coarsely ground black pepper
Beef dripping or olive oil
1 egg, whisked lightly
- Heat the oil in a large pot over medium heat, before adding the onion and cooking for about 10 minutes or until onion is soft.
- Add the garlic and cook an additional 2-3 minutes.
- Stir through the plain flour, and cook over high heat for 5 minutes or until the flour has started to brown and is thoroughly incorporated with the onions, remember to scrape any flour from the bottom of the pot.
- Next, add the beef brisket and cook for 5 minutes or until starting to brown on all sides.
- Add the stock, salt and pepper and bring to the boil.
- Cover with a lid, reduce heat to low and simmer for 2 hours.
- Remove the lid and continue to simmer for 2 hours uncovered or until the gravy has thickened. Once thickened, remove from heat and allow to cool.
- Preheat oven to 180C.
- Grease a pie dish using the beef dripping and then line with puff pastry.
- Spoon in the pie mixture and then cover with puff pastry, ensuring to seal the sides and cutting a steam hole in the middle of the pie.
- Brush the pastry lid with egg.
- Bake in the oven for 15-20 minutes or until the pie is golden brown.