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Rich shredded beef, spicy jalapenos, and melty cheese come together in this delectable pot pie. It’s an excellent method for preparing a filling main dish using any excess brisket.
Cheese and Jalapeo Brisket Pot Pie:
List of Ingredients: Amount of Ingredients
One pound of cooked and shredded brisket and two chopped jalapenos (seeds removed for less heat)
Chopped onion (1) Garlic 2 minced cloves
Shredded Cheddar Cheese, 1 cup
The Monterey peninsula Half a cup of shredded jack cheese All-Purpose Flour One and a half cups of beef broth 1/4 cup
Medium-Strength Cream—1/2 cup Dried Thyme Salt, 2 teaspoons black pepper, half a teaspoon 1/4 teaspoon of pie crust, either handmade or purchased
List of Ingredients: Amount of Ingredients
One pound of cooked and shredded brisket and two chopped jalapenos (seeds removed for less heat)
Chopped onion (1) Garlic 2 minced cloves
Here are the ingredients: 1 cup of shredded cheddar cheese, 1/2 cup of shredded monterey jack cheese, 1/4 cup of all-purpose flour, and 1 1/2 cups of beef broth.
Rich Cream Ingredients: 1/2 cup of dried thyme 1/2 teaspoon of salt 1/4 teaspoon of black pepper 2 pie crusts, handmade or store-bought, if desired
Instructions:
Get the oven ready: Bring the oven up to 375°F, or 190°C.
To prepare the aromatic sauté, soften the chopped onion and minced garlic in a large pan over medium heat, approximately 3 minutes.
Toss in the chopped jalapenos and continue cooking for another two minutes to let their flavors develop.
To make the roux, add the all-purpose flour and stir while cooking for 1 minute. The sauce will thicken as a result of this.
Add the liquids, whisking continually, to the skillet. Slowly add the beef broth and heavy cream, making sure no lumps form.
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