Brisket Pot Pie: A Hearty Comfort Food Favorite

Brisket Pot Pie is the ultimate comfort food—a rich and flavorful dish that combines tender, slow-cooked brisket with a savory, buttery crust. This dish is perfect for chilly evenings, family gatherings, or whenever you’re craving something warm and satisfying.

In this guide, we’ll walk through how to make Brisket Pot Pie from scratch, including preparing the brisket filling, making a flaky crust, and assembling it all into a golden, delicious masterpiece.

Ingredients

🥩 For the Brisket Filling:

• 2 lbs (900g) beef brisket, trimmed and cut into chunks
• 2 tbsp olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 cup mushrooms, sliced (optional)
• 1 cup beef broth
• ½ cup red wine (optional, for richer flavor)
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp fresh thyme (or ½ tsp dried thyme)
• 1 tsp fresh rosemary, chopped (or ½ tsp dried)
• 2 tbsp all-purpose flour (for thickening)

🥧 For the Pie Crust (Homemade Option):

• 2 ½ cups (315g) all-purpose flour
• 1 cup (230g) unsalted butter, cold and cut into cubes
• 1 tsp salt
• ½ cup (120ml) ice water

(Alternatively, you can use store-bought puff pastry or pie dough for convenience.)

For Assembly:

• 1 egg (for egg wash)
• 1 tbsp milk (for egg wash)

Step-by-Step Instructions

Step 1: Prepare the Brisket Filling

1️⃣ Sear the brisket:

• Heat olive oil in a large pot or Dutch oven over medium-high heat.
• Add the brisket chunks, searing until browned on all sides (about 3-4 minutes per side).
• Remove the brisket and set aside.

2️⃣ Sauté the vegetables:

• In the same pot, add the onion, garlic, carrots, celery, and mushrooms.
• Cook until the onions turn translucent (about 5 minutes).

3️⃣ Build the sauce:

• Stir in the tomato paste, cooking for 1 minute.
• Sprinkle the flour over the vegetables and mix well to coat.

4️⃣ Slow cook the brisket:

• Return the seared brisket to the pot.
• Add the beef broth, red wine, Worcestershire sauce, salt, pepper, thyme, and rosemary.
• Bring to a gentle simmer, then reduce heat to low and cover.
• Let it cook for 2-3 hours, stirring occasionally, until the brisket is fork-tender.
• Once cooked, shred the brisket into smaller pieces using a fork.

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