Gluten Free Beef brisket, carrot and celery pie - with a delicious pastry top

I recently cooked a small brisket of beef in the slow cooker and this pie is using some of the left over meat from the joint, I actually managed to stretch the meat to 3 separate meals, along with this pie I also served the meat simply with gravy like a roast dinner and in a pan haggerty (that's a post for another day).

Brisket isn't the cheap cut it used to be but its reliable easy to cook especially if you use a slow cooker like I do and it produces delicious gravy too. I just cooked the brisket for 6 hours on high after smothering the join in a mix of Dijon mustard, BBQ spice rub, tomato ketchup and maple syrup. I didn't add an extra liquid.

This is frugal dish as it used a fairly small quantity of meat, the leftover gravy and carrots and celery to bulk up the pie filling. I then created a gluten free pastry top and if I do say so myself it tasted pretty amazing.

Fresh out of the oven 

If you don't have left over brisket or roast beef then this pie could be made with minced beef or lamb and any suitable vegetables you have to hand. The gluten free pastry was very well behaved, the secret being allowing it to rest in the fridge for about half an hour before rolling out and a liberally brushing with an egg glaze before baking so you achieve a beautiful golden top.

What you need 

For the pie filling

• Quantity of left over beef -chopped into bite sized pieces
• Carrots and celery - parboiled until just tender
• Gravy - I used thickened cooking juices

For the pastry

• 225g Gluten free flour (I mix my own)
• 110g Butter
• 20g Parmesan cheese - finely grated
• 1 free range egg - beaten (reserve a little for glazing the pie)
• A little cold water
• Pinch of sea salt
• 1/4 tsp xanthum gum

What you do

• Preheat the oven to 180c
• Mix your pie filling and place in your pie dish
• Sieve the flour, xanthum gum, salt into a bowl, add the Parmesan cheese
• Rub the fat into the flour mixture until its resembles fine breadcrumbs
• Add the egg and enough water to to form a soft dough
• Once you have formed your dough, Wrap in clingfilm and rest in the fridge for 30 minutes
• Once rested roll out on a well floured surface and top your selected pie dish, crimp and trim and then glaze with a little beaten egg. 
• Make a couple of cuts in the pastry top to allow steam to escape. With some of your spare pastry why not form some creative pastry shapes.
• Bake for 35-45 minutes or so until golden and cooked through
• Serve immediately

The pastry is deliciously savoury,short yet flaky and undetectable as gluten free. The pastry does require slightly more gentle rolling out for its well worth the effort.

With an eye to Valentine's day I decorated my pie with hearts, as its made with love. 

Slow cooker Brisket of beef

I love beef brisket, this cheap cut of beef is awesome slow cooked so that it becomes melting tender. This recipe, if you can call it that is so simple, its actually an insult to call it a recipe to be honest.

To get a good brisket you will need to visit a butchers as most supermarkets don't stock brisket (Booths and Morrisons do normally have them however) not sure why I think they must think it a downmarket cut, more fools them as its great. Plus make sure you buy British Beef, look out for the Red Tractor mark.

Ingredients

• Rolled brisket of beef
• Tomato ketchup - 2 tbsp
• Demarera sugar - 1tbsp
• Wine vinegar 1 tbsp
• Salt and Pepper

Method 

• Make a paste of all the ingredients other than the brisket, rub onto the brisket, wrap in foil and place in slow cooker
• Cook for 8-10 hours, turn over half way through (not essential)
• When ready to serve, thicken juices in slow cooker with gravy granules or slaked cornflour
• Serve slices with gravy and usual accompaniments , it will be meltingly tender.

This would be a great dish to serve up in honor of St George ! its also great if you have any leftovers on a chunky sandwich with horseradish and salad, or stir fried with oyster sauce and egg fried rice.

Slow Cooked Brisket of Beef

I use my slow cooker a lot in the winter, its an easy way to have a scrummy no messing evening meal waiting for you when you come home from work. They take a little getting used to, but once you have learned that you need to hold back on the liquid compared with oven cooking they are easy to use. A favourite recipe in our household is brisket of beef, tender melting well flavoured meat that can be used to create some delicious meals. I get my brisket from Spout House Farm which is near me, but any good butcher should have this for you and in a size of piece suitable for your family.

Its easy to ring the changes with this recipe and use whatever you have to hand, the main rules being the quality of the brisket and the quality of the stock.

Ingredients

• Beef brisket - rolled
• Flour - seasoned
• Onions - chopped
• carrots
• bay leaves
• mixed herbs
• Beef stock / Beer / red wine
• salt and pepper
• Balsamic vinegar or fruit vinegar
• Dijon mustard
• Oil

Method 

Firstly make your seasoned flour, roughly 1 tablespoon of flour on a plate and add salt, freshly ground pepper and some mixed dried herbs. Roll your brisket in this mixture until well coated and don't forget the ends. Fry off your brisket to seal it in a little oil and to give a nice golden crust. Now place in your slow cooker ( if you don't have one then you can use a casserole dish and the oven instead but its a bit more hassle), next fry your onions and carrots in the same pan, scraping up any brown bits from the meat as this is were the flavour is, until the onions are slighty softened. Next add to the pan the stock / wine/ beer, balsamic, mustard and bay leaves and bring to a simmer, stirring ever so often to again loosen any sticky bits on the pan. Then pour this over your brisket in your slow cooker or casserole dish, put on the lid and if using a slow cooker cook for at least 4 hours on high, but I just leave it all day and it always turns out fine, if using an oven cook on 150c for at least 4  hours, but check every hour or so to see if needs more stock or water as it can dry out. Your brisket is ready when it falls a part when gently crushed with a fork, your gravy  will be well flavoured, thicken if necessary with slaked cornflour and serve with your favourite vegetables. Enjoy !