BOB’S SMOKED BRISKET POTPIE
is great recipe for those brisket leftovers!!
Makes 8 servings
teaspoon margarine or butter
2 tablespoons UNCLE BOB’S COUNTRY SEASONED SALT
2 cups chopped purple onion
˝ cup chopped green bell pepper
1/3 cup diced and seeded pablano chile pepper (or one 4.5
oz can of chopped green chiles, drained)
1 large garlic clove, minced
1 ˝ teaspoons cumin seeds
2 teaspoon ground cilantro
1/4 cup cider vinegar
4 cups cubed brisket (approx. 1 ˝ lbs; ˝ inch cubes)
2 tablespoons brown sugar
1 ounce unsweetened chocolate, grated (trust me on this one!!)
1 bottle chili sauce (12 ounces)
1 can beef broth (10 ˝ ounces)
1 can refrigerated corn bread twists (11 ˝ ounces)
Preheat oven to 375 degrees.
Melt margarine in a large nonstick skillet coated with cooking
spray over medium-high heat. Add onion, peppers, and garlic,
and sauté for 5 minutes. Stir in cumin and cilantro, and cook
2 minutes. Stir in vinegar.
Add the brisket, brown sugar, chocolate, chili sauce, and
broth; cook for 15 minutes or until thick, stirring occasionally.
Spoon brisket mixture into 11 x 7 inch baking dish coated
with cooking spray.
Unroll corn bread dough, separating into strips. Place strips
in a lattice pattern over the brisket mixture. Bake at 375
degrees for 30 minutes or until golden brown. Let stand 15
minutes before serving.