Brisket Gravy Recipe
This Brisket Gravy Recipe transforms the rich, flavorful juices left from roasting brisket into a velvety, savory sauce that perfectly complements the meat.
Ingredients
- Pan drippings from the roasted brisket
- 2 tbsp all-purpose flour
- 1 cup beef broth (additional to drippings)
- 1 tsp Worcestershire sauce
- salt if needed
- black pepper if needed
Instructions
- Collect the Drippings: After removing your brisket from the baking pan, pour the drippings into a bowl through a fine mesh strainer to remove any solid bits.
- Skim the Fat: Allow the drippings to settle for a few minutes. Skim off and discard most of the fat that rises to the top, leaving about 2 tablespoons of fat with the juices.
- Make a Roux: Return the reserved fat and juices to the pan and heat over medium heat. Sprinkle the flour over the fat and whisk continuously for about 2 minutes to cook off the raw flour taste and form a roux.
- Add the Broth: Gradually add the beef broth to the roux, whisking continuously to prevent lumps. Scrape up any browned bits from the bottom of the pan as you whisk; these bits add a lot of flavors.
- Season and Simmer: If using, add the Worcestershire sauce. Season with salt and pepper to taste. Continue to whisk and simmer the gravy for about 5 minutes, or until it has thickened to your desired consistency.
- Adjust Consistency and Seasoning: If the gravy is too thick, add a little more broth or water until you reach the desired consistency. Taste and adjust the seasoning as needed.Serve: Serve the gravy hot, poured over slices of brisket or alongside for dipping.
- Dobar tek!