Holiday Brisket Pot Pie Recipes

SMOKED BRISKET POT PIE RECIPE | TRAEGER GRILLS

Steps:

• Melt the butter in a medium pot over medium heat. Add the carrots and sauté until lightly browned, 10-15 minutes.
• Add the yellow onion and cook until tender and translucent, 5-7 minutes. Add the garlic and sauté until fragrant, 30 seconds more.
• Stir in the peas, pearl onions, and brisket. Add the beef stock and bring to a simmer. Cook until the liquid is reduced and thick enough to coat the back of a spoon. If the sauce doesn't thicken, add the cornstarch slurry and cook until thickened. Season with salt and pepper to taste.
• When ready to cook, set Traeger temperature to 350℉ and preheat, lid closed for 15 minutes.
• Transfer the filling to an ovenproof baking dish. Lay the puff pastry dough over the filling a cut a few slits in the top to vent.
• In a small bowl, beat the egg, then brush all over the pastry dough.
• Place the baking dish on the grill grates. Close the lid and bake until the top is lightly browned and the filling is bubbling, about 45 minutes.
• Remove the pot pie from the grill and let stand 10 minutes before serving. Enjoy!

BEEF POT PIE III

Steps:

• In a saucepan over medium heat, brown the pieces of meat on all sides. Pour in some water to almost cover. Bring to a boil and reduce heat. Simmer until meat is tender and falls apart easily; about 2 to 3 hours. Transfer meat to a large mixing bowl. Shred the meat slightly and add salt and pepper to taste.
• In another 2 quart saucepan over medium heat, pour in beef broth and add carrots and potatoes. Cook until almost tender; about 15 to 20 minutes. Preheat oven to 350 degrees F (175 degrees C).
• When the carrots and potatoes are done, transfer to the large mixing bowl with the beef; leaving the liquid in the pan. Combine the peas with the carrots, potatoes and beef.
• Dissolve the cornstarch with the 1/3 cup of water. Pour into the saucepan of beef broth, stirring constantly. Bring to a simmer and reduce heat; cook for 5 minutes.
• Line a 9 inch pie plate with one of the pie crust following the package directions. Place the beef mixture into the pie crust. Pour the gravy over the top of the mixture, then cover with the other pie crust. Bake in a preheated oven until the crust is golden brown; about 25 minutes. Let cool for 5 minutes before serving.

HOLIDAY BRISKET POT PIE

Steps:

• Preheat the oven to 350ºF.
• Shred the brisket by hand into small pieces and place in a large bowl. Set aside.
• Heat a large, deep skillet over medium-high heat. Add the butter and allow to melt completely. Add the onions and cook until softened, about 2 minutes. Slowly add the flour and cook, stirring, until the flour is golden brown, another 2 minutes.
• Add the chicken broth and mix well. Next, add the red pepper flakes if using. Cook, stirring occasionally, until the mixture starts to thicken to a gravy, about 5 minutes.
• Sprinkle in the black pepper and mix well. Add the peas, carrots, potatoes and brisket; mix well. Let simmer for 5 minutes, then remove from the heat.
• Fill two 16-ounce ramekins with the pot pie mixture and cover with the puff pastry dough. Pinch the dough tight around the edges to seal, then brush with the egg yolk. With a sharp knife, cut a few small slits in the dough.
• Set the ramekins on a baking sheet and transfer to the oven. Bake until the crust is golden brown, about 40 minutes.

HOLIDAY BRISKET

Steps:

• Peel 6-8 cloves of garlic and slice in thirds. Pierce meat and insert them all around top and bottom.
• Season meat with pepper and paprika. (Don't add salt because there is salt in the dried soup.).
• Sear the meat by placing it fat side up on a broiler pan without the rack and broil about 5 minutes until brown. Turn and broil other side to brown.
• Meanwhile, put the onion slices in the bottom of the slow cooker pot (or in the bottom of a covered roasting pan).
• Combine the cranberry, soup mix and chile cause. Add water to the empty chile sauce bottle and add to the mixture. Mix all together and pour over the roast. Cover in the slow cooker and cook on low for 8-10 hours. (If you're cooking in a covered roasting pan, plan on 3-4 hours of cooking at 350 degrees in the oven. Either method works well.
• When done, take the meat from the pot, separating it from the gravy. Place both in the refrigerator.
• Next day, remove and discard fat from gravy. Slice the roast and place in roasting pan, covering the meat with gravy. Cover and heat in a 350 degree oven for 1 to 1 1/2 hours.
• Keep warm until serving time.
• Prep and cooking times do include overnight refrigeration.