Cheesy Beef Brisket & Pickled Pepper Pies recipes, December 18, 2022December 18, 2022 Who doesn’t love a cheesy beef brisket pie? A great option to make ahead of time and freeze for an easy dinner in future, you can use any slow braising beef for this versatile recipe – it’s a great way to use cheaper cuts of meat. Ingredients 1 tbsp extra virgin olive oil600g brisket, diced1 onion, finely chopped2 cloves garlic, crushed1 carrot, finely chopped¼ cup tomato paste500ml beef stock1 tbsp brown sugar1 tbsp Dijon mustard2 tbsp sherry vinegar1 small sprig bay leaves (or 3 dried bay leaves)1 tbsp pickled peppercorns75g triple cream cheese, chopped (for pie only)½ cup grated vintage cheddar (for pie only)2 sheets puff pastry, thawed (for pie only)1 egg, lightly whisked Method Heat oil in a heavy-based saucepan over high heat. Season the beef brisket with salt and pepper. Add to the pan and cook, turning for 6-8 minutes, or until golden. Reduce the heat to medium, add the onion, garlic and carrot and cook, stirring occasionally for 4 minutes. Add the tomato paste and cook, stirring, for 1 minute. Add the beef stock, 1 cup water, sugar, mustard, vinegar and bay leaves. Bring to a simmer, reduce heat to low, partially cover with a lid and cook for 1 hour 30 minutes, or until beef falls apart with a fork. Add the peppercorns and season. Cool. Uncategorized