Beef Brisket Pies - Cook with K.P SE25 EP30

beef brisket

🥗Healthier: chicken breast

💰Cheaper: pork shoulder

Pork shoulder is often less expensive and can provide a similar texture.

pie crust

🥗Healthier: whole wheat crust

💰Cheaper: store-bought crust

Whole wheat crust adds fiber while store-bought is convenient.

Preheat oven to 300°F (150°C).

Heat olive oil in a large Dutch oven over medium-high heat.

Season the beef brisket with salt and black pepper, then sear on all sides until browned, about 4-5 minutes per side.

Remove brisket and set aside; add onions, carrots, and celery to the pot.

Sauté vegetables until softened, about 5-7 minutes.

Add minced garlic and cook for another minute until fragrant.

Stir in tomato paste, Worcestershire sauce, and beef broth, scraping up any browned bits from the bottom.

Return brisket to the pot and add bay leaves and thyme.

Cover and transfer to the oven; cook for 3-4 hours until brisket is tender.

Remove brisket and let cool slightly; shred the meat with two forks.

Strain the cooking liquid and return to the pot; reduce over medium heat until thickened, about 10-15 minutes.

Mix cornstarch with water to create a slurry, then stir into the sauce to thicken.

Combine shredded brisket with the sauce, then spoon into a pie crust.

Cover with a second pie crust, seal edges, and cut slits for steam to escape.

Bake for 30-35 minutes until crust is golden brown.

Cooking Techniques

Spice Level:

Allergens