Shiben Mill Inn Slow Cooked Brisket Pie with Suet Crust & Buttered Kale - Deliciously Yorkshire
Warm up chilly evenings with Shibden Mill Inn's Slow Cooked Brisket Pie, complete with traditional suet crust and buttered kale. Perfect for food lovers!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at deliciouslyorkshire.co.uk.
Ingredients
- 100ml olive oil
- 1kg piece of beef brisket, trimmed
- 3 carrots, thinly sliced
- 2 onions, coarsely chopped
- 2 celery stalks, thinly sliced
- 20g plain flour
- 750ml beef stock
- 500ml dry red wine
- 100ml red wine vinegar
- 5 thyme sprigs
- 4 fresh bay leaves
- 3 garlic cloves
- For the pastry
- 300g plain flour
- 100g suet
- 50g duck fat
- thyme & rosemary, chopped
- 10g flat parsley, chopped
- 50ml water
- pinch of salt
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