Are you looking forward to roaring log fires and cosy nights in? Why not make it the perfect night in with Shibden Mill Inn’s new recipe. Serving four people the Salt Beef Pie is definitely a winter warmer dish.
- 1kg of diced Brisket, Salted for 24 hours & washed in cold water
- 1 large onion
- 3 Large Carrots
- 2 Sticks of Celery
- Rapeseed oil & 50g butter
- 500ml red wine
- 250ml beef stock
- 250ml chicken stock
- Thyme and rosemary
- 5 bay leaves
- 50g plain flour
- 250g suet
- 500g plain flour
- 30g salted butter
- Picked thyme
- Salt and white pepper
- 20/30ml warm water
For the best result salt the brisket in rock salt overnight.
First, make the pastry by rubbing the suet, butter, thyme & flour together in a large bowl and slowly add the water till it comes together in a dough. Lightly flour a surface and knead the pasty for 1/2 minutes till all incorporated.
Cover and place in the fridge for a couple of hours.
For the brisket, take a large thick based pan, slowly cook off the onion, celery and carrot (which have been diced to about 10mm) in the butter and rapeseed oil on a low heat – should take around 5 minutes.
After 5 minutes mix in the flour and cook out for another 5 minutes, finally adding the salted meat, wine, stock and herbs and cooking for 1 hour on a medium heat, making sure to stir every 15 minutes so all the flour is incorporated in and the sauce begins to thicken.
After the pie mix is cooked and cooled at room temperature, transfer to a large pie dish or roasting tray and cover with the rolled-out suet pastry and cook for 45 minutes until the crust is golden brown.
Serve with roast potatoes & Yorkshire pudding for an authentic finish!