Ingredients:
For the Brisket:
2-3 lbs brisket (trimmed of excess fat)
1 tbsp olive oil or vegetable oil
1 large onion, thinly sliced
2 garlic cloves, finely minced
2 cups beef broth
Salt and freshly ground black pepper
2 tbsp of your favorite BBQ rub (or a blend of paprika, brown sugar, garlic powder, and cumin)
For the Pot Pie:
1 cup chopped, cooked brisket (prepared in advance)
1-2 fresh jalapeños, finely diced (remove seeds for less heat)
1 cup shredded cheese (a mix of sharp cheddar and Monterey Jack)
1 pre-made pie crust (or homemade, if you prefer)
1 tbsp unsalted butter
1 tbsp all-purpose flour
1 cup whole milk
Salt and pepper to taste
1 egg, beaten (for egg wash, optional)
Instructions:
1. Prepare the Brisket:
-Preheat your oven to 300°F (150°C).
-Season the brisket generously with salt, pepper, and the BBQ rub. Let it sit at room temperature for about 10 minutes.
-Heat a cast-iron skillet or oven-proof pot over medium-high heat. Add the oil and sear the brisket on both sides until you achieve a deep brown crust, about 4-5 minutes per side.
-Remove the brisket and set aside. In the same pan, add the sliced onion and sauté until it softens and turns golden, about 5 minutes. Stir in the minced garlic and cook for another minute.
-Return the brisket to the pan, pour in the beef broth, and bring the mixture to a gentle simmer.
-Cover with a tight-fitting lid or aluminum foil, then transfer to the oven. Slow-cook for about 3 hours, or until the brisket is fork-tender.
-Once cooked, let the brisket cool slightly, then chop it into bite-sized pieces for the pot pie.
2. Assemble the Pot Pie:
-Preheat your oven to 375°F (190°C).
-In a medium saucepan over medium heat, melt the butter. Sprinkle in the flour and whisk continuously for 1-2 minutes until it turns light golden and starts to smell nutty. This is the base of your roux.
-Gradually whisk in the milk, continuing to stir until the sauce thickens and becomes smooth, about 5 minutes. Season with salt and pepper to taste.
-Stir in the chopped brisket and diced jalapeños until evenly combined. Allow the mixture to heat through, then remove from the stove.
-Sprinkle the shredded cheese over the mixture and gently fold it in. Don’t over-mix; you want pockets of melted cheese throughout the filling.
-Transfer the brisket filling into a pie dish.
-Roll out the pie crust and carefully place it over the filling. Trim any excess dough, crimp the edges with a fork, and cut a few small slits on top to allow steam to escape.
-Brush the top with the beaten egg for a glossy, golden finish.
-Bake in the preheated oven for 25-30 minutes, or until the crust is golden and the filling is bubbling at the edges.
-Let the pot pie rest for 10 minutes before serving. This ensures the filling sets slightly and makes it easier to slice.