Brisket and porter pie
Chef Neil Rankin joins us in the This Morning Kitchen to make a tasty savoury pie with bacon, onion and mushrooms.
Serves: 4-6
Ingredients
1.5 kg brisket (preferably aged and from the point end)200g smoked bacon lardons3 large white onions, sliced200g chestnut mushrooms, sliced500ml chicken stock400ml Harviestoub Old Engine oil porter or similar4 sprigs thyme 2 bay leafzest of 1 lemon3 cloves of garlic, minced1 tbsp chopped parsleySea salt and cracked black pepper to season 1 sheet of ready made butter puff pastry 1 egg, beaten
Method
Preheat oven to 150C to cook in 3 hours or at 100C to cook slowly overnight (7-8 hours)
Chop the brisket into large chunks and fry in small batches in a frying pan to get some colour. Use a little oil to do this at first but there should be enough fat from the brisket to fry the other batches. Deglaze pan with a little porter when finished and reserve pan juices.
Once coloured place in a casserole dish and cover with the chicken stock.Cook in the oven with the lid on until tender (150C to cook in 3 hours or at 100C to cook slowly overnight 7-8 hours).
In a saucepan fry the chestnut mushrooms and the bacon until golden brown. Remove both
In the same pan and without cleaning it fry the onions until caramelised
Once the meat is ready make your gravy by pouring out the stock and transfer to the saucepan with the bay leaf, thyme, reserved pan juice and porter. Cook this liquid down until it starts to thicken. Reserve a little.
Once reduced add the brisket, mushrooms and bacon and cook for a little longer. Add the garlic and lemon zest and season with salt and pepper.
Preheat the oven to 200C. Allow to cool then transfer to a pie dish and make sure there is enough liquid to almost cover the meat. If not add a little water or even better some more chicken stock and porter.
Roll out the pastry to the thickness of a pound coin and cut out a size bigger than your pie dish. Brush the edges of your dish with beaten egg and lay your pastry over it and press down the edges. Brush the pasty with the remainder of beaten egg and bake for 30 mins until golden brown.
Serve with creamy mash potato and seasonal veg if you like and cover both in the reserved gravy
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