Brisket, Jalapeno and Cheese Pot Pie Recipe

 

Ingredients

Brisket:

2-3 pounds of brisket

Salt and pepper to season

1 tablespoon olive oil or your preferred cooking oil

1 large onion, sliced

2 cloves of garlic, minced

2 cups beef broth

Your favorite brisket rub or BBQ spices

Pot Pie:

1 cup diced, cooked brisket

1-2 jalapenos, diced (seeded if you prefer less heat)

1 cup shredded cheese (a mix of cheddar and Monterey Jack works wonders)

1 pre-made pie crust or your homemade version

1 tablespoon butter

1 tablespoon all-purpose flour

1 cup milk

Salt and pepper to taste

1 egg for egg wash (optional)

Instructions

1. Prepare the Brisket:

Preheat your oven to 300°F (150°C).

Generously season the brisket with salt, pepper, and your choice of rub. Let it sit while you preheat a cast-iron skillet or an oven-safe pan over medium-high heat.

Add oil to the pan and sear the brisket on both sides until a golden crust forms. This usually takes about 4-5 minutes per side.

Remove the brisket and set it aside. In the same pan, sauté onions until translucent, adding garlic towards the end to prevent it from burning.

Place the brisket back in the pan, add beef broth, and bring to a simmer.

Cover with a lid or aluminum foil and place it in the oven. Slow cook for about 3 hours or until the brisket is tender enough to shred with a fork.

Once cooked, let it rest before dicing it up for the pie filling.

2. Assemble the Pot Pie:

Preheat your oven to 375°F (190°C).

In a pot, melt the butter over medium heat. Sprinkle in the flour and whisk for a minute to form a roux.

Gradually add milk while continuously stirring to create a smooth, thickened sauce (this is your béchamel).

Add the diced brisket and jalapenos to the béchamel, stirring until the ingredients are well combined—season with salt and pepper to taste.

Sprinkle in the shredded cheese, and stir until it’s melted. You want pockets of cheesy goodness, so avoid over-mixing.

Pour the filling into a pie dish.

Roll out the pie crust and lay it over the top of the filling. Seal the edges by crimping with a fork, and cut a few slits in the top to let steam escape.

For a golden crust, beat an egg and brush it over the pie crust.

Bake for 25-30 minutes or until the crust is golden brown and the filling bubbles warmly at the edges.