Left Over Beef Brisket Chilli Pie

The Rub Society

1 Rating

Left Over Beef Brisket Chilli Pie


  • 3 slices of bacon, diced
  • 1 large onion, chopped
  • 1 red capsicum¸ chopped
  • 3 Cloves of Garlic, Finely Diced
  • 3 Cups of Left over brisket (or more, you can never have too much brisket)
  • 2 Tablespoons of Kosmos Cow Cover Hot
  • 2 Tablespoons of Chilli Powder
  • ½ Tablespoon smoked paprika
  • 350ml Chosen beer
  • 1 can of tomatoes
  • 1/2 cup of flower (to help thicken)
  • BBQ sauce
  • Olive oil


  1. Prep your bacon and brisket cutting the brisket into 1 inch cubes
  2. Prep your onion, Capsicum and Garlic.
  3. Add a drizzle of olive oil to a large saucepan. Once the oil has heated up, add the garlic, capsicum and onion to the saucepan.
  4. Add ½ cup of flower, chilli, Kosmos Cow Cover Hot Rub and Smoked Paprika to the vegetables and stir
  5. Add beer, canned tomatoes, and BBQ sauce into the saucepan
  6. Bring the saucepan to a boil and then reduce and let simmer
  7. Add your left over Brisket to the pot and let simmer for 45 minutes
  8. Whilst the mixture is cooking, prepare your puff pastry in a pie dish
  9. Once the mixture is ready (looking for a thick consistency) add the mixture to your puff pastry.
  10. Place your pie into the oven at 200C for roughly 30 minutes. Whilst time is only an indicator you are looking for the pastry to turn a golden brown.
  11. Once the pastry is a golden brown remove the pie and let it cool for 20 minutes
  12. Serve for family, friends or just yourself


I. You need a thick consistency throughout the pie mixture, if your mixture is too runny, add cornflour and water together in a seprate bowl and add to the mixture as needed.
II. If you want to add extra heat increase the chilli element within the dish
III. Ensure you use a quality brand of puff pastry. Poor quality puff pastry will only lower the quality of your pies