{"id":7708,"date":"2024-08-01T12:43:55","date_gmt":"2024-08-01T12:43:55","guid":{"rendered":"https:\/\/pulsperry.com\/?p=7708"},"modified":"2024-08-01T12:43:55","modified_gmt":"2024-08-01T12:43:55","slug":"my-grandma-has-been-making-this-for-as-long-as-i-can-remember","status":"publish","type":"post","link":"https:\/\/pulsperry.com\/?p=7708","title":{"rendered":"MY GRANDMA HAS BEEN MAKING THIS FOR AS LONG AS I CAN REMEMBER!"},"content":{"rendered":"\n

MY GRANDMA HAS BEEN MAKING THIS FOR AS LONG AS I CAN REMEMBER!<\/h2>\n\n\n\n
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This savory pot pie combines the richness of shredded brisket with the kick of jalapenos and the gooey goodness of melted cheese. It\u2019s a perfect way to use leftover brisket and creat a satisfying main course.<\/p>\n\n\n\n

Ingredients:<\/strong><\/h2>\n\n\n\n
INGREDIENT<\/th>QUANTITY<\/th><\/tr>
Brisket<\/td>1 pound, cooked and shredded<\/td><\/tr>
Jalapenos<\/td>2, diced (remove seeds for less heat)<\/td><\/tr>
Onion<\/td>1, diced<\/td><\/tr>
Garlic<\/td>2 cloves, minced<\/td><\/tr>
Cheddar Cheese<\/td>1 cup, shredded<\/td><\/tr>
Monterey Jack Cheese<\/td>1\/2 cup, shredded<\/td><\/tr>
All-Purpose Flour<\/td>1\/4 cup<\/td><\/tr>
Beef Broth<\/td>1 1\/2 cups<\/td><\/tr>
Heavy Cream<\/td>1\/2 cup<\/td><\/tr>
Dried Thyme<\/td>2 teaspoons<\/td><\/tr>
Salt<\/td>1\/2 teaspoon<\/td><\/tr>
Black Pepper<\/td>1\/4 teaspoon<\/td><\/tr>
Pie Crusts<\/td>2 (homemade or store-<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

Instructions:<\/strong><\/h2>\n\n\n\n
    \n
  1. Preheat the Oven:<\/strong> Heat your oven to 375\u00b0F (190\u00b0C).<\/li>\n\n\n\n
  2. Saut\u00e9 the Aromatics:<\/strong> In a large skillet, cook the diced onion and minced garlic over medium heat until softened (about 3 minutes).<\/li>\n\n\n\n
  3. Add and Cook the Jalapenos:<\/strong> Add the diced jalapenos and cook for an additional 2 minutes, allowing their flavors to release.<\/li>\n\n\n\n
  4. Make the Roux:<\/strong> Stir in the all-purpose flour and cook for 1 minute to create a roux. This will thicken the sauce later.<\/li>\n\n\n\n
  5. Whisk in the Liquids:<\/strong> Gradually add the beef broth and heavy cream to the skillet, whisking constantly to ensure no lumps form.<\/li>\n\n\n\n
  6. Simmer and Thicken:<\/strong> Bring the mixture to a simmer and cook until it thickens to your desired consistency.<\/li>\n\n\n\n
  7. Incorporate the Cheesy Brisket Filling:<\/strong> Stir in the shredded brisket, cheddar cheese, Monterey Jack cheese, dried thyme, salt, and pepper. Let everything heat through and combine well.<\/li>\n\n\n\n
  8. Assemble the Pot Pie:<\/strong> Roll out one pie crust and use it to line a 9-inch pie dish. Pour the prepared brisket filling into the lined pie dish.<\/li>\n\n\n\n
  9. Top with Second Crust and Seal:<\/strong> Roll out the second pie crust and place it on top of the filling. Crimp the edges of the two crusts together to seal the pot pie. Cut a few slits in the top crust to allow steam to vent.<\/li>\n\n\n\n
  10. Bake until Golden Brown:<\/strong> Place the pot pie in the preheated oven and bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbly.<\/li>\n<\/ol>\n\n\n\n

    Also read<\/a><\/h2>\n\n\n\n
      \n
    1. Serve and Enjoy:<\/strong> Let the pot pie cool slightly before serving. Enjoy this delicious and comforting dish!<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"

      MY GRANDMA HAS BEEN MAKING THIS FOR AS LONG AS I CAN REMEMBER! This savory pot pie combines the richness of shredded brisket with the kick of… <\/p>\n","protected":false},"author":1,"featured_media":7709,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[1],"tags":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/pulsperry.com\/index.php?rest_route=\/wp\/v2\/posts\/7708"}],"collection":[{"href":"https:\/\/pulsperry.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pulsperry.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pulsperry.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/pulsperry.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=7708"}],"version-history":[{"count":1,"href":"https:\/\/pulsperry.com\/index.php?rest_route=\/wp\/v2\/posts\/7708\/revisions"}],"predecessor-version":[{"id":7710,"href":"https:\/\/pulsperry.com\/index.php?rest_route=\/wp\/v2\/posts\/7708\/revisions\/7710"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/pulsperry.com\/index.php?rest_route=\/wp\/v2\/media\/7709"}],"wp:attachment":[{"href":"https:\/\/pulsperry.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=7708"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pulsperry.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=7708"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pulsperry.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=7708"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}