Instructions:
Preheat Oven: Preheat your oven to 375°F (190°C).
Prepare Aromatics: In a large skillet (or Dutch oven) over medium heat, add a tablespoon of oil (if your brisket drippings aren’t sufficient) and soften the 1 chopped onion and 2 minced garlic cloves for approximately 3 minutes, or until fragrant.
Sauté Jalapeños: Toss in the 2 chopped jalapeños (with seeds removed for less heat) and continue cooking for another 2 minutes to allow their flavors to develop.
Make the Roux: Sprinkle the ¼ cup all-purpose flour over the aromatics in the skillet. Stir constantly and cook for 1 minute. This will create a roux, which will thicken the sauce.
Add Liquids: Gradually whisk in the 1 ½ cups beef broth and ½ cup heavy cream, stirring continually to avoid lumps. Continue whisking until the mixture is smooth.
Thicken to Preference: Bring the mixture to a gentle simmer and cook for a few minutes, stirring occasionally, until it reaches your desired thickness for a rich pot pie filling.
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