Brisket Pie

Serves 4

Pie season is upon us and this delicious recipe from the team at Harrogate based Smokehouse Spices uses their aromatic beef rub paired with brisket to create a rich and succulent dinner that is quick to prepare and perfect for cold winter nights. For more recipe inspiration and to buy their range of tasty and simple to use rubs and sauces online visit  


1.5Kg Rolled Brisket

1 packet of Beef rub

1 onion

2 tsp garlic

1 tin of chopped tomatoes

½ cup of marsala wine (optional)

1 stock cube

2tsp coco powder

2tsp cornflour (optional)

1 packet ready made short crust pastry


  1. Pre heat the oven to 150°C
  2. Cover the brisket in the Smokehouse Spices Beef Rub and brown each side in a casserole dish. Once browned remove from dish and set aside
  3. Add the onions and garlic to the casserole dish and cook until soft.
  4. Once softened add the brisket, chopped tomatoes, marsala wine and stock cube to the dish, then bring to the boil, cover with a lid and place in the oven for 3 hrs.
  5. After three hours remove from the oven and remove the brisket, then blend the liquor in the casserole dish and add the coco powder.
  6. Reduce the liquid tasting frequently to ensure it doesn’t reduce too far or become too salty.
  7. After reducing, if the sauce needs to be thicker, thicken using cornflour (mix cornflour and water in a cup and add in increments until it reaches the desired thickness).
  8. Pull the brisket and add to the sauce, allow to cool before adding to pie.
  9. Roll out the pastry and line a pie dish, add the filling and cover with lid. Use a fork to seal the edges and cut a small hole in the lid to allow steam to escape.
  10. Brush milk over the lid to get a golden crust and place in an oven at 180°C
  11. Once the pastry is golden and the filling is bubbling remove from the oven, plate and enjoy!