👩🍳 Directions:
1. Preheat the Oven
Preheat your oven to 375°F (190°C).
2. Sauté the Base
In a skillet or Dutch oven, heat 1 tablespoon of oil (or use brisket drippings, if available). Add the onion and garlic, and sauté for about 3 minutes until soft and fragrant.
Stir in the jalapeños and cook for another 2 minutes to release their heat and aroma.
4. Make the Roux
Sprinkle in the flour and stir continuously for 1 minute, creating a thickening base.
Gradually whisk in the beef broth and heavy cream, stirring constantly to avoid lumps. Let it simmer gently until thick and creamy.
6. Mix in the Filling
Reduce the heat to low. Add the shredded brisket, cheddar, Monterey Jack, thyme, salt, and pepper. Stir until the cheese is melted and the mixture is well combined. Remove from heat.
7. Assemble the Pie
Line a 9-inch pie dish with one crust. Pour in the brisket mixture. Top with the second crust, sealing and crimping the edges. Cut a few small slits in the top to allow steam to escape.
8. Bake
