Slow Cooked Beef And Ginger Beer Party Pies Recipe

The footy grand final is upon us! If you're having mates round to watch the game and smash a classic footy feed, here is our humble pitch for the winning bev of the day to be Remedy Ginger Beer.

INGREDIENTS

2x 250ml cans of Remedy Ginger Beer

700g beef brisket

2 onions, diced

1 tablespoon of tomato purée

1 tablespoon of Worcestershire sauce

2 teaspoons of thyme

3 cloves of garlic, minced

1 beef stock cube

1 pack of shortcrust pastry

1 egg

METHOD

The night before, place your diced onion, beef brisket, minced garlic, tomato purée, Worcestershire sauce, thyme, and stock cube in the slow cooker with 2x 250ml cans of Remedy Ginger Beer.

Step 1: Set your slow cooker for 8 hours on low.

Step 2: After 8 hours, leave the brisket to rest on warm for 20 minutes and then shred it, mixing all the sauce and meat all together.

Step 3: Defrost your shortcrust pastry sheets and preheat your oven to 180 fan forced.

Step 4: Cut 10cm round circles in the pastry for the pie bases, and 8cm rounds for their tops.

Step 5: Fit the bases into a greased muffin tin, then spoon some of your ginger beer beef filling inside each before popping the tops on.

Step 6: Pierce the lids then brush lightly with a beaten egg.

Step 7: Bake for 25 minutes or until the pastry is a golden brown.

Remember though, whoever wins or loses in the grand final, maybe the real winner was the ginger beer we drank along the way?