AT A GLANCE
"I would love to master the brisket pies Sean Moran serves at
Tomah Gardens. Would you print the recipe?"
Bradley Poltorak, Leura, NSW
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|01||For braised beef, preheat oven to 150C. Heat olive oil over medium-high heat in a casserole. Season brisket and brown in pan, turning occasionally, until golden (4-6 minutes). Remove and set aside. Reduce heat to medium-low, add vegetables and stir occasionally until caramelised (15-20 minutes). Add stock, wine, vinegar, herbs and garlic and return brisket to pan. Cover with baking paper, tucking edges into the liquid to secure, and cook in the oven until beef is tender (2-2½ hours). Remove brisket from liquid. When cool enough to handle, cut into 2cm-3cm pieces. Strain liquid (discard solids) and set aside.|
|02||Increase oven to 180C. Wipe casserole clean, add half the butter and melt over medium heat. Add mushrooms, season to taste and sauté until golden (5-7 minutes). Add garlic and remaining butter and, when melted, add flour and stir until nut-brown (5-7 minutes). Add mustard, then slowly add reserved cooking liquid, stirring until smooth. Remove from heat and add brisket and parsley.|
|03||Divide mixture into six 350ml pie dishes. Roll pastry to 3mm thick and cut 6 rounds to cover dishes. Place on top, pinch edges, brush with eggwash and pierce tops to allow steam to escape. Bake pies until deep golden (25-30 minutes). Serve hot.|
Note We use Carême Butter Puff Pastry. For point-end beef brisket, order in advance from your butcher or substitute brisket.