Lunchbreak: The Gage chef Peter Coenen makes braised brisket pot pie

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The Gage
24 S. Michigan Avenue

The Gage’s Braised Brisket Pot Pie

1# brisket (brined)
1 onion chopped
2 ribs celery chopped
1 carrot chopped
1 sprig of thyme
1 bay leaf
1 tsp black peppercorns
9 cloves garlic crushed
12 oz Guinness
4 qts veal stock

Trim brisket of fat. Season with salt and pepper. Sear on both sides in pan. Remove browned meat and set aside. Add all other ingredients and sauté. Deglaze with Guinness and add veal stock. Bring to simmer and cover with tinfoil and put in 350 degree oven and braise for 1.5 hours or until fork tender. Remove brisket and place in smoker at 300 degrees for 30 minutes. While meat is smoking strain solids from liquid. Discard solids.

1 oz diced carrots
1 oz diced celery
1 oz diced rutabaga

Sauté and deglaze with 8 oz Madeira wine. Add the reserved cooking liquid and simmer to sauce consistency. Dice brisket into large cubes and mix back into sauce.

Brisket crust:
900 g ap flour
560 g butter
6 oz buttermilk
80 g baking powder
20 g salt
80 g sugar
20 g onion powder
32 g. Baking powder

Put all ingredients in bowl and slowly knead together. Roll out 1/4 inch thickness with rolling pin.

Heat pot pie mix in pan and put in small oven safe bowl. Place pie dough on top and bake in 350 degree oven until dough is golden brown and flaky.

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