Gluten-free beer and beef brisket pie

18th March 2021 | Eativity editors

Did you know that 80 percent of people with coeliac disease aren’t even aware they have it? Yep, according to Coeliac Australia, coeliac disease affects around one in every 70 Australians, but the majority remain undiagnosed. Since it’s Coeliac Awareness Week (March 13-20), we give you a quick lowdown on what you need to know, before sharing a mouthwatering recipe from gluten-free chef and author Helen Tzouganatos.

What is coeliac disease?

In people with coeliac disease, the immune system reacts abnormally to gluten (a protein found in wheat, rye, barley and oats), causing damage to the lining of small intestine. This damage can prevent the absorption of some nutrients. If left undiagnosed or unmanaged, it can lead to a number of health problems, including osteoporosis, infertility and depression.

This Coeliac Awareness Week, Coeliac Australia wants to raise awareness of our relatively low diagnosis rate. The Coeliac Australia website has loads of handy resources, so you can check out a list of symptoms, take an online self-assessment and find out about diagnosis.

Eating gluten-free

A strict, lifelong gluten-free diet is currently the only recognised medical treatment for coeliac disease. In the past, this meant that coeliac patients had to miss out on many of the foods that are sooooo good to eat – like bread, pasta and cakes. But with the surging trend in living a gluten-free lifestyle, there are now gluten-free products of all descriptions that actually taste pretty darn amazing – from breads, buns and pizza bases to pancake and waffle mixes; and from mueslis and porridges to chocolate biscuits.

Just in case you’re still hungry after all of that, leading gluten-free chef and author Helen Tzouganatos has shared her droolworthy recipe for gluten-free beer and beef brisket pie with olive oil mash below. Whether you eat gluten or not, this is about as tasty as it gets.

Beer and beef brisket pie with olive oil mash

“My recipe uses Wilde Gluten Free Pale Ale Beer [FODMAP-friendly and Coeliac Australia-endorsed] to add flavour and complexity to the meat, as it has fruity citrus notes that complement the richness of the braised beef and caramelised vegetables,” Tzouganatos says. “The pie is also dairy-free, as more than 50 percent of people who are gluten-free also avoid dairy. So, this recipe ticks many allergen boxes without compromising on flavour.”

You’ll need:

For the braised beef

1kg beef brisket, cut into 5cm chunks
Sea salt flakes and cracked pepper
2 tbsp tapioca flour
4 tbsp extra virgin olive oil
1 large brown onion, peeled and chopped
1 celery stalk, chopped
4 garlic cloves, crushed
3 fresh bay leaves
1 tbsp fresh thyme leaves
1 tbsp rosemary leaves, finely chopped
2 tbsp tomato paste
500ml beef stock
1 x 330ml bottle Wilde Gluten Free Pale Ale Beer

For the olive oil potato mash

1kg Sebago potatoes, peeled and cut into 4cm cubes
¼ cup extra virgin olive oil
Pinch of sea salt flakes

Method:

1. Preheat a fan forced oven to 170°C.
2. Season beef brisket with salt and pepper and dust with tapioca flour.
3. Heat a heavy-based saucepan over medium-high heat. Add half the oil and sear beef in batches for a few minutes on each side until evenly browned. Set beef aside in a bowl.
4. Add remaining oil to the pan along with onion, carrot, celery and a pinch of sea salt. Cook for 8 minutes until the vegetables have softened. Add garlic, bay leaves, thyme, rosemary and tomato paste and cook for a further 30 seconds.
5. Return beef to the pan with any resting juices and pour in stock and beer. Cover the pan with a tight-fitting lid, transfer to the oven and cook for 3 hours or until beef is tender.
6. While the beef is braising, prepare the potato mash. Add potato cubes to a pot of cold salted water and bring to a simmer. Cook for 20 minutes or until potatoes are tender. Drain potatoes and transfer to a bowl or processor. Add olive oil and mash or pulse to combine. Adjust seasoning with extra salt as required. Set aside.
7. Remove saucepan from oven, increase heat to 200°C. Shred beef with two forks and adjust seasoning with more salt or pepper if you like. Transfer beef to a baking tray or casserole dish and top with mash. Return to oven and bake for 30 minutes or until golden.

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