Beef brisket cobbler is a delicious way to use up any of your leftover brisket. Featuring tender brisket in a beer barbecue sauce, this leftover pie is a yummy way to use up your meat.
My hungry boys love a good brisket.
So I make several times a year to treat them.
However, no matter how big their appetites, we almost always have leftovers.
And sure, we could do a brisket sandwich to use them up, but I like to give things more of a makeover so it doesn’t feel like we are eating leftovers.
This beef brisket cobbler is a fabulous way to do just that.
What is beef brisket cobbler?
A beef brisket cobbler is another version of beef cobbler.
Beef cobbler is a type of meat pie featuring a rich broth, a combo of veggies, and a crust or dumpling topping.
It’s basically a beef pot pie with only one crust and a big barbecue flavor.
Ingredients
To make this you’ll need:
- Butter– To saute the veggies in.
- Veggies– A mix of diced onions, carrots, and celery and canned peas, drained.
- Flour– To form a roux so the sauce thickens.
- Beef broth– Don’t substitute chicken or vegetable broth. Beef will give you the richest flavor.
- Beer– Use a pale ale not a dark lager style beer. I like a good southern classic, Pabst Blue Ribbon, in this, but you can use your favorite pale ale.
- Barbecue sauce and rub– Use your favorite sauce and rub. I really like using a vinegar based, Tennessee style sauce.
- Brisket– Use leftover chopped brisket.
- Pie crust– A refrigerator pie crust works perfectly. Don’t feel like you need to make a homemade crust.
- Egg– To make an egg wash to brush on your crust.
How to Make
To make this, melt the butter over medium heat in a large cast iron skillet.
Once the butter is melted, saute the onion, carrots, and celery until they just begin to soften.
Stir the flours into the veggies and butter and cook it for 60 seconds.
Then, whisk in the beef broth, barbecue sauce, rub, and beer.
Bring the filling to a simmer, and cook it until thickened.
Once it is thickened, stir in the peas and then remove the pan from heat and set aside. Stir in the beef.
Next, defrost the pie crust in the microwave, keeping the crust in the plastic wrap, for 10 seconds using defrost.
Unroll the warmed pie crust and place it evenly over the top of the skillet of filling.
Carefully press any excess into the edges of the dish like a crust and sealing in the filling.
Cut three small slits with a paring knife in the center of the cobbler to allow steam to escape as it cooks.
Make an egg wash by beating the egg in a separate bowl.
Using a pastry brush, brush the pie crust liberally with the beaten egg.
Bake the cobbler at 400°, just until the crust is cooked through and a crisp golden brown.
Remove it from the oven and let cool for 5 to 10 minutes before slicing and serving.
Enjoy!
Storing Leftovers
Store leftovers wrapped tightly in the fridge or placed in an airtight container.
Reheat by baking in a hot oven until warmed through.
Can this be made in the smoker?
Yes!
While we baked this version, we also have smoked it many times.
The cooking temperature is the same and it’s done when the pie crust is cooked.
Tips and Tricks
- Want to add other veggies? Add what you like.
- Don’t like peas? Skip them if you want.
- Make sure you are using your favorite kind of barbecue sauce since the barbecue is the main flavor of this dish.
Other Savory Cobbler and Pot Pie Recipes
This beef brisket cobbler is a favorite way for us to use up leftover. Make it and enjoy a hearty dinner that feels fresh and new.
Looking for other savory cobbler or pot pie recipes? Try these:
- Cheddar Bay Biscuit Topped Chicken & Vegetable Cobbler
- Pizza Pot Pies
- Easy Ham & Vegetable Cobbler
- Smoked Sausage Creole Pot Pie
- Seafood Pot Pie
- Short Cut Chicken Pot Pie
If you’ve tried this BEEF BRISKET COBBLER, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Beef Brisket Cobbler
Ingredients
- 3 tbsp butter
- 1 medium onion diced
- 2 carrots peeled & diced
- 3-4 ribs celery diced
- 3 tbsp flour
- 2 cups beef broth
- 3/4 cup beer
- 3 tbsp barbecue sauce
- 1 tbsp barbecue rub
- 3 cups leftover brisket diced
- 1 can peas drained
- 1 refrigerated pie crust
- 1 egg for egg wash
Instructions
- In a large cast iron skillet, or shallow dutch oven, melt the butter over medium heat. Once melted add the onion, carrots, and celery and saute until the veggies have just begun to soften.
- Sprinkle the flour over the veggies, stirring to combine. Let cook for 60 seconds.
- Add the beef broth, barbecue sauce, rub, and beer. Whisk together vigorously until the mixture's smooth.
- Bring the filling to a simmer, and let it continue to cook until thickened.
- Stir in the peas and beef, then remove from heat and set aside.
- Keep your pie crust in it's sealed plastic sleeve, and defrost in the microwave for 10 seconds. Use DEFROST, and not the regular cook time, to make it more pliable.
- Carefully unroll the warmed pie crust and place it evenly over the top of your dish. Carefully press any excess into the edges of the dish like a crust and sealing in the filling- it's still piping hot and you don't want to burn yourself.
- Using a sharp paring knife, cut three small slits in the center of the cobbler to allow steam to escape as it cooks.
- Break the egg into a bowl, and whisk together until beaten. Using a pastry brush, brush the pie crust liberally with the beaten egg.
- Bake the cobbler at 400°, just until the crust is cooked through and a crisp golden brown.
Notes
- Want to add other veggies? Add what you like.
- Don’t like peas? Skip them if you want.
- Make sure you are using your favorite kind of barbecue sauce since the barbecue is the main flavor of this dish.
Nutrition
Saufleys says
I haven’t made this yet, but at what point does one add the meat?