Red Wine Braised Snake River Farms Brisket "pie" Recipe

Preheat your oven to 300°F (150°C).

Season the Snake River Farms brisket with salt and black pepper on all sides.

In a large oven-safe pot or Dutch oven, heat olive oil over medium-high heat. Once hot, sear the brisket for about 5-6 minutes on each side until browned. Remove the brisket and set it aside.

In the same pot, add diced carrots, celery, and sliced onions. Cook for about 5-7 minutes until the onions are translucent.

Add minced garlic and cook for an additional minute until fragrant.

Pour in the red wine and beef broth, scraping the bottom of the pot to release any browned bits. Bring to a simmer.

Add fresh thyme leaves and bay leaves, then return the brisket to the pot. Cover with a lid and transfer to the preheated oven.

Braise for 3-4 hours, or until the brisket is fork-tender.

In a large bowl, mix together the all-purpose flour and salt.

Add the cold, cubed butter to the flour mixture and use a pastry cutter or your fingers to mix until it resembles coarse crumbs.

Gradually add ice water, one tablespoon at a time, mixing until the dough comes together.

Divide the dough in half, shape into disks, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Once the brisket is done braising, remove it from the pot and let it cool slightly. Shred or chop the brisket into bite-sized pieces, discarding any excess fat.

In a separate bowl, mix the shredded brisket with the caramelized onions.

Roll out one disk of pie dough on a floured surface to fit your pie dish. Place the rolled dough into the dish and fill it with the brisket and onion mixture.

Roll out the second disk of dough and place it on top of the filling. Pinch the edges to seal, and cut a few slits in the top crust to allow steam to escape.

Bake in a preheated oven at 375°F (190°C) for 30-35 minutes or until the crust is golden brown.

Allow to cool for a few minutes before slicing and serving.