Brisket, Jalapeno and Cheese Pot Pie Recipe

by Adel

Comfort food holds a special place in our hearts; it’s not just food but a warm, fond hug from the inside, promising to soothe and excite with every bite. And when the rich, tender textures of brisket join the fiery dance of jalapenos, all enveloped in the creamy, melted goodness of cheese, encased in a buttery, flaky crust, we embark on a adventure like no other. I’m thrilled to share a recipe that has woven its flavors into the fabric of my kitchen: the Brisket, Jalapeno and Cheese Pot Pie.

This dish is more than just a meal; it’s a narrative of flavors that tell tales of cozy winter nights, raucous game days, and intimate family dinners. Creating this pot pie is a rewarding one. It involves the slow and loving preparation of brisket until it reaches the point of perfect tenderness, cleverly combined with the bold kick of jalapeno to awaken the senses, all rounded off with the comforting blanket of cheese.

How to make Brisket, Jalapeno and Cheese Pot Pie

A Brisket, Jalapeno and Cheese Pot Pie typically refers to a savory pie made with a filling that includes brisket (a cut of beef known for its rich flavor), jalapenos (a type of spicy pepper), and cheese.

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:

  1. Preheat your oven to 300°F (150°C).
  2. 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.
  3. 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.
  4. 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.
  5. Place the brisket back in the pan, add beef broth, and bring to a simmer.
  6. 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.
  7. Once cooked, let it rest before dicing it up for the pie filling.

2. Assemble the Pot Pie:

  1. Preheat your oven to 375°F (190°C).
  2. In a pot, melt the butter over medium heat. Sprinkle in the flour and whisk for a minute to form a roux.
  3. Gradually add milk while continuously stirring to create a smooth, thickened sauce (this is your béchamel).
  4. Add the diced brisket and jalapenos to the béchamel, stirring until the ingredients are well combined—season with salt and pepper to taste.
  5. Sprinkle in the shredded cheese, and stir until it’s melted. You want pockets of cheesy goodness, so avoid over-mixing.
  6. Pour the filling into a pie dish.
  7. 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.
  8. For a golden crust, beat an egg and brush it over the pie crust.
  9. Bake for 25-30 minutes or until the crust is golden brown and the filling bubbles warmly at the edges.
  10. Allow the pot pie to rest for about 10 minutes before serving. This will not only help the pie set but also build anticipation around the dining table.

What to serve with

Serving the perfect accompaniments with your Brisket, Jalapeno, and Cheese Pot Pie can elevate the dining experience, balancing out the robust flavors and adding variety and texture to your meal. Here are some detailed and thoughtfully curated side dishes that gel wonderfully with this hearty entree:

1. Garlic Green Beans: This is a simple yet flavorful vegetable side dish. Blanch green beans quickly in boiling water, and then sauté them with minced garlic in a bit of olive oil. Sprinkle with salt and a flush of lemon zest for a refreshing touch that cuts through the richness of the pot pie.

2. Creamy Coleslaw: Combine shredded cabbage and carrots in a bowl. In a separate bowl, mix mayo, a dash of vinegar, a spoonful of sugar, salt, and pepper to create a dressing. Combine everything and let it sit for at least an hour before serving. This slaw adds a crisp and creamy texture that complements the spicy notes of the pot pie.

3. Cornbread: Serve a slice of moist, buttery cornbread to complement the pot pie. Its slightly sweet flavor and dense texture make it a comforting side that’s perfect for sopping up any creamy gravy from the pie.

4. A Simple Salad: A light salad dressed with a tangy vinaigrette can offer a crisp contrast to the dish. Mix arugula, spinach, or mixed greens with some cherry tomatoes and red onions. Dress with olive oil, balsamic vinegar, a little mustard, honey, salt, and pepper. This salad adds a fresh and light dimension that balances the hearty pot pie.

5. Buttered Corn: Steamed or boiled sweet corn seasoned with butter, salt, and a sprinkle of paprika not only adds color to your meal but also echoes the comfort food theme with a sweet crunch.

6. Mashed Potatoes: For those who prefer a super comforting meal, creamy mashed potatoes are a classic. Add butter, a little cream, and some roasted garlic for a flavorful side that harmoniously blends with the pot pie.

Ingredients Substitutes

Cheese Pot Pie

Creating a delicious Brisket, Jalapeno, and Cheese Pot Pie offers room for adaptation based on dietary preferences, availability of ingredients, or just personal taste. Here are detailed substitutes for various components of the dish:

Brisket Substitutes:

  • Pulled Pork: Pork shoulder or Boston butt can be a great substitute for brisket. Cook it similarly, slow and low, until it falls apart easily.
  • Chicken Thighs: For a lighter meat option, use boneless chicken thighs. Reduce cooking time as chicken cooks faster than brisket.
  • Beef Chuck Roast: This is another beef option that still provides the richness similar to brisket but might be more readily available.
  • Mushrooms (for a vegetarian version): Use thickly sliced portobello mushrooms or a mix of wild mushrooms. Cook them down until they’re soft and have released all their moisture for a meaty texture.

Jalapeno Substitutes:

  • Green Chilies: These can be milder than jalapenos and offer a different flavor profile that still compliments the cheese and meat.
  • Bell Peppers: For those who prefer no heat, bell peppers provide a sweet flavor that balances well with the savory elements.
  • Poblano Peppers: A milder heat level compared to jalapenos but still provide a subtle kick and deeper flavor.
  • Chipotle Peppers: If you want a smoky flavor along with the heat, chipotle peppers in adobo sauce can be an excellent choice.

Cheese Substitutes:

  • Monterey Jack: If you’re not a fan of cheddar, Monterey Jack melts beautifully and has a mild flavor that doesn’t overpower the other ingredients.
  • Mozzarella: Offers a wonderful stretchiness and mild taste, great for those who enjoy a gooier pie.
  • Smoked Gouda: For a deeper, smoky flavor that complements the brisket beautifully.
  • Vegan Cheese: There are many plant-based cheeses available that can melt and provide a similar texture for those on a dairy-free diet.

Pie Crust Substitutes:

  • Puff Pastry: For a flakier, lighter crust, use puff pastry. It offers a different texture that pairs nicely with the rich filling.
  • Gluten-Free Pie Crust: To accommodate gluten sensitivity, opt for a premade gluten-free pie crust or make your own using a gluten-free flour blend.

Final Thoughts

And there it is, a Brisket Jalapeno and Cheese Pot Pie recipe that entwines my love for comforting food with the joy of sharing it with others.

More Pie Recipes:

Brisket, Jalapeno and Cheese Pot Pie Recipe

Brisket, Jalapeno and Cheese Pot Pie

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 370 calories 18 grams fat
Rating: 5.0/5
( 2 voted )

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:

  1. Preheat your oven to 300°F (150°C).
  2. 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.
  3. 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.
  4. 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.
  5. Place the brisket back in the pan, add beef broth, and bring to a simmer.
  6. 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.
  7. Once cooked, let it rest before dicing it up for the pie filling.

2. Assemble the Pot Pie:

  1. Preheat your oven to 375°F (190°C).
  2. In a pot, melt the butter over medium heat. Sprinkle in the flour and whisk for a minute to form a roux.
  3. Gradually add milk while continuously stirring to create a smooth, thickened sauce (this is your béchamel).
  4. Add the diced brisket and jalapenos to the béchamel, stirring until the ingredients are well combined—season with salt and pepper to taste.
  5. Sprinkle in the shredded cheese, and stir until it's melted. You want pockets of cheesy goodness, so avoid over-mixing.
  6. Pour the filling into a pie dish.
  7. 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.
  8. For a golden crust, beat an egg and brush it over the pie crust.
  9. Bake for 25-30 minutes or until the crust is golden brown and the filling bubbles warmly at the edges.
  10. Allow the pot pie to rest for about 10 minutes before serving. This will not only help the pie set but also build anticipation around the dining table.

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