Rubs, Sauces -


Prep Time: .5 Hours
Total Time: 4.5 Hours
Servings: 4 Person(s)

2lbs (or so) left over beef brisket point, pre-seasoned with Angus & Oink ‘Moo-Mami' and our own ‘Cowpat' rub cut into bite sized chunks
2 tbs Worcestershire sauce
1 tsp Garlic powder
1tsp Onion powder
8 slices of bacon, chopped
1/2 Cup of Pitboss BBQ sauce or PigSwill BBQ Sauce
1/4 Cup of Rampant Angus ketchup
1/2 Cup regular ketchup
2-3 Cups diced potatoes
2 Cans of creamed corn
5 Carrots roughly chopped
1 Green bell pepper chopped
1 Onion roughly chopped
Handful of mushrooms (added later in cook to prevent over cooking)
1 bottle of A&O Tomahawk Beer
1 pint of good beef stock
Salt pepper and hot sauce to taste
Puff pastry (either make your own or cheat and buy one like we did)

Put everything except the pastry into a large stock pot and if extra fluid is needed top up to cover ingredients with water. Bring to boil and cook on medium heat to cook veg and reduce fluid and thicken sauce. This can take up to 4 hours depending how thick you like it. Remember to taste and adjust seasoning. Serve into pie dishes and top with pastry. Pop into a pre-heated oven at 180 degrees C for 20-30 mins (until crust is browned).

Leave a comment

Please note, comments must be approved before they are published