Brisket, Irish stout and caramelised onion pie
The perfect winter treat. Start this on a cold, sunny afternoon, and have it ready in time for a lovely evening by the fire with a glass of your favourite vino. This pie uses Peter Bouchier’s grass-fed brisket cut and beef stock, as well as a rich Irish stout and caramelised onions. Brisket is a delicious, albeit slightly tougher, cut of beef, so low and slow on the heat is the way to go. Easy to make, with complex flavours that will leave your guests wanting more!
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