Making gravy from the leftover juices of cooked corned beef may seem intimidating, but it’s actually quite simple! This flavorful gravy can transform any meal by adding a savory richness that enhances the beefy taste In this easy guide, I’ll walk you through the entire process of creating a tasty gravy from corned beef juice
Why Make Gravy from the Juices?
When you cook corned beef, whether by boiling, simmering, or roasting, the meat releases flavorful juices into the cooking liquid Instead of pouring these juices down the drain, you can use them as the foundation for a delicious homemade gravy
The juices contain concentrated beefy flavors that provide an incredible depth and richness. Making gravy is a great way to get the most out of your ingredients. Rather than adding canned or powdered gravy from a packet, you can create a gourmet accompaniment for the corned beef.
Gathering the Necessary Ingredients
Making gravy only requires a few simple ingredients:
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Corned beef juice: The leftover liquid from cooked corned beef is the star player. Be sure to strain out any chunks of meat or vegetables.
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Thickener: Typically flour or cornstarch to thicken the gravy.
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Liquid: Water, broth or milk to thin out the gravy if needed.
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Butter: Adds richness if using flour to make a roux.
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Seasonings: Salt, pepper, herbs and spices to elevate the flavors.
That’s it! With these few staple ingredients, you can whip up the perfect gravy.
Step-by-Step Instructions
Follow these simple steps for gravy success:
1. Collect the Corned Beef Juice
After cooking the corned beef, pour the juices into a measuring cup or bowl through a fine mesh strainer to remove any solids. You should have about 2-3 cups of liquid depending on the size of the corned beef.
2. Make a Roux
In a saucepan, melt 2-3 tablespoons of butter over medium heat. Once bubbly, whisk in an equal amount of flour. Cook for 2-3 minutes, stirring constantly until the roux becomes lightly browned.
3. Whisk in the Juices
Gradually whisk in the strained corned beef juices, about 1/2 cup at a time, until fully incorporated into the roux. Remove from heat.
4. Season and Add Liquid if Needed
Season the gravy with salt, pepper, herbs like thyme or rosemary, and spices like garlic powder. For a thinner gravy, whisk in water, broth, or milk until desired consistency is reached.
5. Simmer the Gravy
Return the gravy to medium-low heat and let simmer for 5-10 minutes, stirring frequently, until thickened and smooth.
6. Finish and Serve
Turn off heat and stir in a tablespoon of butter for added richness and shine. Pour the hot gravy over sliced corned beef and enjoy!
Gravy Tips and Tricks
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For convenience, the corned beef juices can be chilled up to 3 days before making the gravy.
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For a richer gravy, use milk instead of water to thin it out.
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Add sautéed onions, garlic, or shallots to the roux for extra flavor.
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Dry mustard, Worcestershire sauce, or hot sauce can add aflavorful kick.
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For a smooth gravy, strain it before serving to remove any herbs.
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Keep it warm in a gravy boat for passing at the dinner table.
With this easy method, you can turn leftover corned beef juice into a rich, tasty gravy. Experiment with different seasonings to make this gravy your own. Soon your family will be asking for second helpings! Let the beefy juices shine and elevate your meals with homemade gravy.
Cost to make this recipe.
This recipe is an original recipe from One Acre Vintage Homestead – Pumpkin Patch Mountain Homestead, all s and text are original to this website. Please visit our disclaimer page for more information on our recipe sharing policies.
Corned Beef Recipe with Guinness Onion Gravy
I hope I am doing justice to my favorite Irish restaurant and pub, Meg O’Malley’s. I went to this establishment all the time when I went to college in Melbourne, Florida. Not only do they have great live music but they have amazing Irish fare; anything from Corned Beef and cabbage, Irish Bangers and Mash, and my favorite appetizer, thick French fries with Guinness gravy.
I had such a taste for this gravy last month when St. Patrick’s Day came around. Note it is the middle of April when I write this. Well, I happened to stroll by the meat section of the grocery store and notice they have an excess of packaged corned beef for sale, more like clearance, because no one really bought it during the holiday. In my area corned beef goes for about $5.99/pound but I bought mine for $1.80/pound; a 4 pound corned beef brisket for $9.00. Yeah, I know, you are jealous! So I bought as many as my credit card would allow; 4 briskets. So I cooked 1 and froze the rest.
How to Make Gravy From Drippings | EASIEST METHOD EVER!
FAQ
What can I do with the liquid from corned beef?
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The Kitchnhttps://www.thekitchn.comCan I Reuse Leftover Broth from Corned Beef and Cabbage?Mar 18, 2014 — Q: Can I use the leftover broth from corned beef and cabbage in a soup the next day? Editor: Jane, yes — you may have to add a little more water or …
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Yahoohttps://www.yahoo.comDon’t Toss Out The Salty Goodness Of Leftover Corned Beef BrothMar 24, 2024 — Use Corned Beef Broth To Take These Recipes Up A Notch … Corned beef broth can also be turned into a quick batch of creamy beef pasta. Heat up som…
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Taste of Homehttps://www.tasteofhome.comCorned Beef Recipe: How to Make ItFeb 28, 2024 — Gently reheat corned beef in a pan on the stovetop. Add water, broth or cooking juices to keep the corned beef moist. Or use the chopped meat in you…
How do you turn liquid into gravy?
Dissolve 4 tablespoons of cornstarch in the minimum amount of water needed to make a thin paste—about 1/2 cup. Pour the cornstarch slurry into the pan and whisk while slowly adding liquid: Whisk until the gravy begins to thicken.
How to make gravy from the meat juice?
- Collect the juices and the fat from the meat you are roasting. …
- Put the roasting tin that you used to cook the meat on the hob on a medium heat and add the fat. ( …
- Stir in the flour and cook for 1 minute.
- Stir in the meat juices and gradually stir in the stock until you get a smooth gravy.
What to do with liquid after cooking corned beef reddit?
Every time I make corned beef I boil potatoes in the leftover liquid and then strain that and make gravy (make sure to taste, it can get real salty). You can mash the potatoes or fry ’em up and do like a poutine with the gravy and cheese.