Slow Cooked Wine-Braised Beef Brisket
Place beef in an airtight container. Place vegetables and cooking juices in a second airtight container. Seal and chill for up to 3 days.
Preheat oven to 350°F. Chop the reserved beef (about 4 cups). In a large saucepan, combine chopped beef; reserved vegetables and juices; 1 cup frozen whole kernel corn; 1/2 cup chopped sweet green pepper; and 1 cup shredded cheddar cheese. Bring to a boil, stirring occasionally; transfer to a 2-quart rectangular baking dish. In a small bowl, stir together 1 cup milk and 2 eggs, lightly beaten. In a medium bowl, stir together 2 cups packaged biscuit mix; 1 cup shredded cheddar cheese; and 1/4 teaspoon onion salt. Add milk mixture to biscuit mixture and whisk until combined. Spoon batter over hot beef mixture in baking dish. Bake, uncovered, about 30 minutes or until top is light brown. Let stand for 10 minutes before serving. Makes 6 servings.
Nutrition Facts per serving of Brisket Pie:
653 cal., 32 g total fat (14 g sat. fat), 207 mg chol., 1164 mg sodium, 42 g carb., 2 g dietary fiber, 48 g protein.