4-6 ea Thawed puff pastry dough, cut into 4 inch squares
1 ea Egg
Instructions
Clean fat from brisket and cut into 1.5 inch cubes. In a shallow bowl, season flour with salt and pepper, toss beef in flour, shake off excess. In large pot, heat 2 Tbsp olive oil over medium-high and sear meat in small batches until browned. Remove and keep warm.
In the same pan, add all vegetables except for potato, and sauté until tender, adding additional oil if necessary. Add beef, liquid ingredients and seasonings and bring to a simmer. Cover with foil and place in 350F oven for approximately 2.5 hours.
Check beef 3/4 of the way through. Should be very tender when done. Peel and dice potato, and toss with 2 Tbsp olive oil, salt and pepper. Roast potatoes on sheet tray at 400F for 20 minutes or until golden and barely cooked through.
Brush the tops of the puff pastry squares with beaten egg. On an oiled pan, bake the puff pastry squares at 425F until golden and well-risen. Portion the steak mixture and cooked potato into suitable individual serving dishes. Top with puff pastry.
Originally Submitted
8/29/2011
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