<div class=”separator”>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.</div>
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<div class=”separator”>Cheese and Jalapeo Brisket Pot Pie:</div>
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<div class=”separator”>List of Ingredients: Amount of Ingredients</div>
<div class=”separator”>One pound of cooked and shredded brisket and two chopped jalapenos (seeds removed for less heat)</div>
<div class=”separator”>Chopped onion (1) Garlic 2 minced cloves</div>
<div class=”separator”>Shredded Cheddar Cheese, 1 cup</div>
<div class=”separator”>The Monterey peninsula Half a cup of shredded jack cheese All-Purpose Flour One and a half cups of beef broth 1/4 cup</div>
<div class=”separator”>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</div>
<div class=”separator”>List of Ingredients: Amount of Ingredients</div>
<div class=”separator”>One pound of cooked and shredded brisket and two chopped jalapenos (seeds removed for less heat)</div>
<div class=”separator”>Chopped onion (1) Garlic 2 minced cloves</div>
<div class=”separator”>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.</div>
<div class=”separator”>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</div>
<div class=”separator”>Instructions:</div>
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<div class=”separator”>Get the oven ready: Bring the oven up to 375°F, or 190°C.</div>
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<div class=”separator”>To prepare the aromatic sauté, soften the chopped onion and minced garlic in a large pan over medium heat, approximately 3 minutes.</div>
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<div class=”separator”>Toss in the chopped jalapenos and continue cooking for another two minutes to let their flavors develop.</div>
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<div class=”separator”>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.</div>
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<div class=”separator”>Add the liquids, whisking continually, to the skillet. Slowly add the beef broth and heavy cream, making sure no lumps form.</div>
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<div class=”separator”>Thicken to Preference: Simmer the mixture for a few minutes or until it reaches the thickness you want.</div>
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<div class=”separator”>Blend in the Cheesy Brisket Filling– Whisk in the crumbled brisket, Monterey Jack and cheddar cheeses, dry thyme, salt, and pepper. Give everything a good stir as it heats through.</div>
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<div class=”separator”>Put the Pot Pie Together: Line a 9-inch pie plate with one of the rolled-out pie crusts. Line a pie plate and spoon in the brisket filling that you just made.</div>
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<div class=”separator”>Roll out the second pie crust and lay it above the filling. Seal it in place. Put the pot pie together by sealing the two crusts with a crimp. Make a few holes in the top crust to let steam escape.</div>
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<div class=”separator”>To get a golden brown crust and bubbling filling, bake the pot pie in a preheated oven for 35 to 40 minutes.</div>
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<div class=”separator”>Cut, Plate, and Savor: Before serving, give the pot pie a little time to cool. Simmer and savor this hearty and flavorful meal.</div>
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