BEST OF BRITISH
The Australian Women's Weekly Food|Issue 74 2021
Summon up the joys of a hearty pub lunch beside a roaring fire with this rich, savoury beef pie.
EMMA KNOWLES
BEST OF BRITISH

Test Kitchen Notes

Roll pastry over your rolling pin to lift the pastry; unroll to line the pan and cover the top of the pie.

A cast-iron pan or metal pie dish will conduct heat better than a ceramic or glass one, resulting in a crisp pie base.

FIVE-HOUR BRISKET & BEER PIE WITH CHEDDAR PASTRY

PREP + COOK TIME 5 HOURS 30 MINUTES (+ RESTING) SERVES 8

¼ cup (60ml) extra virgin olive oil

30g butter, chopped finely

2 large (400g) red onions, sliced thinly

1.75kg beef brisket, fat trimmed, cut into approximately 2cm pieces

1 tablespoon CSR Muscovado Sugar

¼ cup (60ml) red wine vinegar

1 celery stalk, chopped finely

1 medium (120g) carrot, chopped finely

2 garlic cloves, chopped finely

2 teaspoons smoked paprika

2 teaspoons ground cumin

3 cups (750ml) beef stock

400g can cherry tomatoes

1½ cups (375ml) dark ale

2/3 cup (100g) White Wings Plain Flour

1 egg yolk, beaten with 1 tablespoon milk, for egg wash sour cream, to serve

CHEDDAR PASTRY

Denne historien er fra Issue 74 2021-utgaven av The Australian Women's Weekly Food.

Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.

Denne historien er fra Issue 74 2021-utgaven av The Australian Women's Weekly Food.

Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.

FLERE HISTORIER FRA THE AUSTRALIAN WOMEN'S WEEKLY FOODSe alt
bake of the month
The Australian Women's Weekly Food

bake of the month

Crunchy coconut meringue and tangy rhubarb combine in a mouth-watering slice perfect for a crowd.

time-read
1 min  |
Issue 93
ADVANCED - Cooking class
The Australian Women's Weekly Food

ADVANCED - Cooking class

This recipe is fairly technical, and requires time resting the pastry at each stage, so break it over two days if you like. But perservere, it's worth it!

time-read
3 mins  |
Issue 93
slow cooker of the month
The Australian Women's Weekly Food

slow cooker of the month

Who knew you could make pizza in the slow cooker? We did! And we share our easier-than-ever spin using store-bought pizza dough and sauce.

time-read
1 min  |
Issue 93
4 ways with MUESLI BARS
The Australian Women's Weekly Food

4 ways with MUESLI BARS

sensational snack

time-read
1 min  |
Issue 93
AIR FRYER budget-busters
The Australian Women's Weekly Food

AIR FRYER budget-busters

Hearty and satisfying recipes that will save you time and money

time-read
2 mins  |
Issue 93
A table for one
The Australian Women's Weekly Food

A table for one

Cooking for one gives you complete freedom to please yourself.

time-read
1 min  |
Issue 93
BEGINNER - Cooking class
The Australian Women's Weekly Food

BEGINNER - Cooking class

The secret ingredient, lemon curd, coupled with a simple lemor glaze drizzle, makes this cake perfect for citrus lovers.

time-read
1 min  |
Issue 93
Tea party for Mum
The Australian Women's Weekly Food

Tea party for Mum

It's Mum's special day this month, so we're bringing back the tea party! Our dainty finger sandwiches, delicate pastries, and a pretty celebration cake are sure to impress.

time-read
4 mins  |
Issue 93
INTERMEDIATE - Cooking class
The Australian Women's Weekly Food

INTERMEDIATE - Cooking class

Have a crack at our classic meat pie - a buttery shortcrust pastry shell that gives way to a savoury filling of tender beef with a flaky, crispy puff pastry lid.

time-read
3 mins  |
Issue 93
Feast around the world
The Australian Women's Weekly Food

Feast around the world

We've got protein covered as we head into the cooler months with international flavours to excite.

time-read
5 mins  |
Issue 93