5-hour brisket & beer pie with cheddar pastry

SERVES 8 PREP + COOK TIME 5 HOURS 30 MINUTES (+ RESTING TIME)

¼ cup (60ml) extra virgin olive oil

30g butter, diced

2 large (400g) red onions, sliced thinly 1.75kg beef brisket, fat-trimmed, cut into rough 2cm pieces

1 tablespoon muscovado sugar

¼ cup (60ml) red wine vinegar

1 celery stalk, chopped finely

1 medium (120g) carrot, chopped finely 2 garlic cloves, chopped finely 2 teaspoons smoked paprika

2 teaspoons ground cumin

3 cups (750ml) beef stock

400g can cherry tomatoes

1½ cups (375ml) dark ale

2⁄3 cup (100g) plain flour

1 egg yolk, beaten with 1 tablespoon milk, for egg wash

CHEDDAR PASTRY

2 cups (300g) plain flour

1 cup (160g) wholemeal flour

1 cup (120g) grated vintage cheddar

250g chilled butter, diced

2 teaspoons Dijon mustard

2 eggs

QUICK PICKLED ONIONS

1 small red onion, sliced thinly into rings ¼ cup (60ml) red wine vinegar 2 teaspoons muscovado sugar

1 Preheat oven to 160°C (140°C fanforced). Heat half the oil in a large ovenproof casserole over medium-high heat; add butter and onion and fry, stirring occasionally, for 10 minutes until caramelised.

2 Meanwhile, heat remaining oil in a large non-stick frying pan, add brisket in batches and brown well all over, transfer to a plate.

3 Add muscovado sugar and 2 tablespoons vinegar to onions and stir until reduced completely. Add celery, carrot and garlic, cook, stirring, until tender. Add spices, cook, stirring, until fragrant. Add stock, tomato, ale and brisket. Season with salt and freshly ground pepper and bring to the simmer. Cover with a lid, transfer to oven and braise for 2 hours. Remove the lid and braise, uncovered, for another 3 hours until brisket is fall-apart tender and braising liquid is slightly reduced. Remove from oven and break the brisket into smaller pieces.

4 Whisk the flour in a bowl with enough cold water (approximately 1 cup) to form thin slurry, add to casserole and stir to combine. Place over medium-high heat, simmer, stirring for 5 minutes until thickened, remove from the heat and stir in remaining vinegar. Check seasoning, transfer to a container and refrigerate until completely chilled.

5 CHEDDAR PASTRY Process flours, cheese, butter, mustard and 2 teaspoons sea salt in a food processor to fine crumbs. Add eggs, process to form a soft dough, then form into a disc on a lightly floured surface. Wrap in plastic wrap and refrigerate for 1 hour to rest and firm.

6 Preheat oven to 200°C (180°C fanforced). Roll out two-thirds of the cheddar pastry on a lightly floured surface to 3mm thick. Line the base and sides of a 26cm skillet pan or metal pie dish (8-cup capacity), allowing the excess pastry to overhang. Spoon in brisket mixture, then brush the pastry overhang with egg wash.

7 Roll out remaining pastry on a lightly floured surface to 4mm thick large enough to cover the pie filling. Place over pie filling, press edges to seal, then trim excess pastry with a small sharp knife. Crimp edges or press edge with a fork to seal firmly. Cut out 3 x 1cm holes from the top to allow steam to escape, brush top with egg wash. Place pan on an oven tray and bake on lower shelf for 1 hour until pastry is dark golden brown. 8 QUICK PICKLED ONIONS Meanwhile, combine ingredients in a bowl, season to taste and set aside. Serve alongside the brisket pie with sour cream.

Suitable to freeze. Not suitable to microwave.