SAVOURY BEEFY BRISKET BREAKFAST PASTRY

A pick-up-and-go savoury phyllo pastry topped with pulled braised brisket cooked in a rich balsamic onion sauce, cottage cheese, and an egg, baked in the oven and finished off with a crunchy chili drizzle.

Click here for the downloadable recipe.



INGREDIENTS

Beef

1,5 – 2 kg Boneless beef brisket  

2 teaspoons Salt

½ teaspoon Freshly ground pepper

½ cup Balsamic vinegar

4 tablespoons Honey

1 tablespoon Dijon mustard

1 tablespoon Worcestershire sauce

1 tablespoon Olive oil

4 large Onions, thinly sliced

3 cloves Garlic, chopped

240 ml Beef stock

2 Bay leaves

2 sprigs Fresh thyme

Pastry

1 packet Phyllo pastry sheets

4 tablespoons Butter, melted

250g Crumbly cottage cheese

8 slices Braised brisket, pulled

½ cup Onion sauce puree (from the brisket)

8 eggs

4 tablespoons Crunch chili drizzle (store bought or homemade dried crispy onions, dried chili flakes, garlic, paprika and olive oil)

METHOD

Recipe provides the instructions to prepare the braised brisket which can then be served as a roast and the leftovers can be used to prepare the savoury breakfast pastry.

Preparing the braised brisket:

  1. Preheat the oven grill. 

  2. Place the meat in an oven pan and season the brisket with salt and pepper. Grill the meat on all sides until a brown crust is formed. 

  3. Mix the balsamic vinegar, honey, Dijon mustard and Worcestershire sauce together to make a glaze and pour glaze over the browned brisket.  Leave aside. 

  4. Preheat the oven to 180 °C. Heat the olive oil in a large ovenproof pot with lid / Dutch oven. 

  5. Sauté the sliced onions and chopped garlic until golden brown.  Place the browned beef in the pot and add the beef stock, bay leaves and thyme. 

  6. Cover the pot and place in the oven. Braise for 3 hours. Turn the brisket in the pot after 90 minutes and continue braising for another 90 minutes until soft and tender.

  7. When the brisket is tender transfer to a cutting board and leave to rest for at least 10 to 20 minutes. Discard the bay leaves and blend the remaining sauce to form a smooth puree if a thicker sauce is preferred. 

  8. Slice the brisket against the grain and serve as a roast with mashed potatoes and a horseradish sauce.

  9. The brisket can be pulled and used as a filling for the savoury beefy brisket breakfast pastry.

Preparing the savoury beefy brisket breakfast pastry:

  1. Preheat the oven to 180°C.

  2. Place one sheet of phyllo pastry on a working surface.  Use a pastry brush and brush lightly with melted butter. Place the second sheet on top of the bottom sheet and brush with melted butter.

  3. Place 2 tablespoons cottage cheese in the center of the phyllo pastry sheet, spreading it out a little to cover an area of about the size of the palm of your hand.

  4. Place 1-2 tablespoons pulled beef on top of the cheese and add a dollop of the sauce puree on top. 

  5. Crumple the phyllo pastry up around the filling and place on a greased baking sheet. Brush the edges with melted butter, make an indent in the filling and break an egg onto the beef filling. Repeat for each of the pastries.

  6. Season with salt and black pepper and place in the oven to bake. Bake for about 15 -20 minutes until golden. Cover with foil for the last 5 minutes to let the eggs set. 

  7. Remove the pastries from the oven and drizzle some of the crunchy drizzle oil on top and serve.