TR
The Rub SocietyLeft Over Beef Brisket Chilli Pie
Ingredients
- 3 slices of bacon, diced
- 1 large onion, chopped
- 1 red capsicum¸ chopped
- 3 Cloves of Garlic, Finely Diced
- 3 Cups of Left over brisket (or more, you can never have too much brisket)
- 2 Tablespoons of Kosmos Cow Cover Hot
- 2 Tablespoons of Chilli Powder
- ½ Tablespoon smoked paprika
- 350ml Chosen beer
- 1 can of tomatoes
- 1/2 cup of flower (to help thicken)
- BBQ sauce
- Olive oil
Instructions
- Prep your bacon and brisket cutting the brisket into 1 inch cubes
- Prep your onion, Capsicum and Garlic.
- Add a drizzle of olive oil to a large saucepan. Once the oil has heated up, add the garlic, capsicum and onion to the saucepan.
- Add ½ cup of flower, chilli, Kosmos Cow Cover Hot Rub and Smoked Paprika to the vegetables and stir
- Add beer, canned tomatoes, and BBQ sauce into the saucepan
- Bring the saucepan to a boil and then reduce and let simmer
- Add your left over Brisket to the pot and let simmer for 45 minutes
- Whilst the mixture is cooking, prepare your puff pastry in a pie dish
- Once the mixture is ready (looking for a thick consistency) add the mixture to your puff pastry.
- Place your pie into the oven at 200C for roughly 30 minutes. Whilst time is only an indicator you are looking for the pastry to turn a golden brown.
- Once the pastry is a golden brown remove the pie and let it cool for 20 minutes
- Serve for family, friends or just yourself
Tips
I. You need a thick consistency throughout the pie mixture, if your mixture is too runny, add cornflour and water together in a seprate bowl and add to the mixture as needed.
II. If you want to add extra heat increase the chilli element within the dish
III. Ensure you use a quality brand of puff pastry. Poor quality puff pastry will only lower the quality of your pies
