Healthy Eating

We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 25th June, 2017 and receive a Laguiole cheese knife set!

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Brisket and Cheddar pie with sour cream pastry


Brisket is by far the best cut of beef to use here because the flavour is so intense. The sour cream pastry is very versatile; it works a treat with sweet fillings as well.

You'll need

1.8 kg beef brisket, cut into 5cm pieces For dusting: seasoned plain flour 145 ml olive oil 2 each onions, carrots and celery stalks, finely diced 1 tbsp red wine vinegar 375 ml red wine 1 litre (4 cups) beef stock 3 thyme sprigs 2 fresh bay leaves 20 gm butter, softened 1 tbsp plain flour, plus extra for dusting 1 egg, lightly beaten, for eggwash 150 gm aged Cheddar, coarsely grated To serve: green salad   Sour cream pastry 330 gm plain flour 125 gm cold butter, coarsely chopped 100 gm sour cream

Method

  • 01
  • For sour cream pastry, process flour, butter and a pinch of salt until fine crumbs form. Add sour cream, process until dough comes together, lightly knead on a lightly floured work surface, then shape two-thirds of dough into a disc, wrap in plastic wrap, repeat with remaining dough and refrigerate until chilled (1 hour).
  • 02
  • Dust beef with seasoned flour in a bowl, shaking off excess. Heat 60ml oil in a casserole over medium-high heat, add half the beef, turn occasionally until brown (5 minutes). Transfer to a plate, repeat with 60ml oil and remaining beef, scraping base of pan occasionally. Add remaining oil and vegetables, stir occasionally until soft (8-10 minutes). Transfer vegetables to a plate, drain excess fat, then deglaze casserole with vinegar, add wine and cook until reduced by half (5 minutes). Return beef and vegetables to casserole with stock and herbs, bring to the boil, reduce heat to low-medium, cook until beef is tender (2 hours).
  • 03
  • Remove beef, vegetables and herbs, draining them of as much liquid as possible, set aside. Reduce braising liquid over medium-high heat by three-quarters (20-30 minutes).
  • 04
  • Meanwhile, mix butter and flour in a small bowl until a paste forms. Add butter mixture to sauce, whisking occasionally until thick (2-4 minutes), then return meat and vegetables to sauce (discard herbs). Set aside to cool to room temperature, then refrigerate until chilled and set (2 hours).
  • 05
  • Meanwhile, roll larger disc of pastry into a 32cm-diameter circle and line a 23cm buttered and floured pie plate. Refrigerate until chilled (20 minutes).
  • 06
  • Brush base and edges of pie with eggwash, spoon in beef mixture, smooth top and cover with an even layer of Cheddar. Roll remaining pastry on a lightly floured work surface, cover top of pie. Trim edges, press with a fork to seal, then cut a small hole in the centre and freeze pie until chilled (1 hour).
  • 07
  • Meanwhile, preheat oven to 220C. Brush top of pie with remaining eggwash and decorate with excess pastry, if desired, brushing top with more eggwash. Bake until golden and cooked through (30-40 minutes). Serve immediately with a green salad.

At A Glance

  • Serves 6 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 6 people

Featured in

Jun 2009

You might also like...

Easter lunch recipes

recipes

Christmas pudding ice-cream

Cupcake recipes

recipes

Raspberry and Mint Mojito

Thomas Keller's sandwich recipes

recipes

Neil Perry: Prawn cocktail

Grilling recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Neil Perry's Spice Temple recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Pickle and preserve recipes

recipes

Serge Dansereau: Homemade lemonade

15 (shameless) chocolate recipes

recipes

Serge Danserau: Duck confit and potato terrine

Sexy salad recipes

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×