Sauce ingredients:
• 1 can (200g) La Morena chipotle sauce
• 1 cup BBQ sauce (any brand)
• 2 onions chopped into rough chunks
• 1 litre Beef stock
• 5 cloves garlic
• 2 heaped tsp smoked paprika
• 1tsp ground cumin
• 2 tblsp balsamic vinegar
• 2 tblsp tomato paste
• 2 tblsp Wholegrain mustard
• 2 tsp dried oregano
• 1 tsp salt
• 1 tblsp honey
• Salt/pepper
• Puff pastry - I used two rolls (but will have leftovers)
Method:
• Preheat the oven to 115°C
• Place all the sauce ingredients in a blender and blend until smooth
• Season the brisket well with salt and pepper
• Heat about 3 Tblsp oil in a pan until smoking hot and then brown the brisket well on all sides (you may need to cut it into two, or three pieces)
• Remove the meat from the pan and drain off the fat
• Lower the heat to medium and add the sauce to the pan, bringing it to a simmer
• Add the meat back to the sauce. It should be almost completely covered by the liquid
• Cover the pan/pot with foil and then a tight fitting lid.
• Place in the oven for 8 hours until very tender
• Remove the meat from the sauce.
• Remove as much fat as possible from the surface of the sauce and then over a medium/high heat, simmer the sauce until it reduces and becomes really thick
• This should take about 20 minutes.
• When the meat is cool enough to handle, coarsely chop it. It will break apart and chop easily at this stage
• Add about 4-6 ladles of the reduced sauce back to the meat and stir through. You want the meat to be really well coated with the sauce. If it looks too dry, add more sauce.
• Put the meat in the fridge for at least 2 hours to cool down
• Line a pie dish with puff pastry
• Fill the dish with the cold brisket
• Cover and seal with pie with the remaining pastry
• Note: you can just put the meat straight into a pie dish and only cover the top with pastry if you wish.
• Put back in the fridge for 30 minutes and heat the oven to 180°C
• Bake the pie for 40-45 minutes until the pastry is golden.
