Slow cooked Brisket and Vegetable Pie with Mash potato and mushy peas.  $29.95

For the Brisket - 

1 x Side Brisket ( Around 5kg ) 

2 x Whole carrots 

1 x Brown onion 

1 x Stick Celery 

2 x Bay leaves 

2 x Gram Black Peppercorn 

5 x Gram Veggie powder 

2 x Gram Garlic Powder 

Roughly chop the Veggies and place into a deep gastro.  Cut Brisket into large cubes season with Garlic and Vegetable powder and place into gastro with vegetables. 

cover with water then grease proof paper and foil. place into the oven on 90 degrees for approx. 8 hours. 

once removed from oven break meat up a little more while still warm and then allow to cool. 

The Pie Filling 

The slow coked brisket removed from cooking juices 

3 x carrots roughly chopped to 2cm cubes 

2 x sticks celery roughly chopped to 2cm 

2 x brown onion roughly chopped to 2cm 

250g brown sugar 

500g of Demi glaze Powder 

the brisket cooking juices ( should be around 5ltrs if less add water ) 

place the brisket juices in a pot and bring to boil, in separate pan add onions and sweat off once soft add the brown sugar cook until caramelized. add veggies and then the boiling brisket juices, cook out into the carrots are soft. mix the demi glaze powder with a little of the brisket juices to make a paste and them mix well in the pot with boiling brisket juice and vegetables. once all mixed in add the brisket and then PC and cool.

to serve 

450g Brisket mix 

250g Mash potato 

150g Mushy Peas 

puff pastry pie lid 

egg wash 

heat brisket in the microwave to around 70*c 

place pie lid on top and crimp 

place into oven cook until pastry is golden and crispy. 

heat mash and peas and serve as per photo.