Forget biscuits & gravy, here’s BRISKET & gravy!
Biscuits & gravy are a match made in heaven. So imagine how much more awesome things can get when you combine brisket & gravy…
I’m not afraid to say it. Steers are way more magical than sows. Sure, I love bacon. And cracklins. I’d be practically inhuman if I didn’t. But ultimately, I will always choose beef over pork, every damn day of the week. I try to look for dishes I already love that are made with pork, and improve on them with a little beef-ifying!
And so it came to be that I looked upon the classic Southern dish of biscuits & gravy, and knew that I had to upgrade it to briskets & gravy.
We’re talking a cream gravy base made with smoked brisket fat, that has chunks of barbecued brisket shredded into it.
I know what you’re thinking – who even has leftover brisket? Well, it happens. Sometimes four people just can’t consume an entire brisket to themselves. And sure, leftover brisket goes great in hash, breakfast tacos and maybe even pancakes, but I reckon this recipe blows them all out of the water. It uses the same smoked brisket fat I use to make brisket popcorn.
Whip up a batch of my scratch-made baking powder & buttermilk biscuits and get to making this gravy – it tastes even better than it sounds.
Recipe after the pics:
Smoked Brisket Gravy
To learn how to make or beg for smoked brisket fat, click here.
For the biscuit recipe, click here.
Making great gravy isn’t an exact science. When you’re at roux stage, if the mixture is too runny, add more flour. If it’s too thick, you’re gonna need to add in a lot more milk, maybe even up to a cup extra.
If you prefer a thinner gravy overall, use less flour in your roux.
- 1 heaped tablespoon smoked brisket fat
- 2 tablespoons canola oil
- 1/4 pound smoked brisket, chopped or shredded
- 1/4 -1/3 cup plain flour (you may use more than this, so keep it handy)
- 1-2 cups whole milk
- 1 teaspoon fresh black pepper
- Pinch cayenne pepper
- Salt to taste
Take your leftover brisket out of the fridge to allow it to start coming up to room temperature (it'll heat through quicker this way).
Melt the brisket fat and oil in a cast iron skillet or heavy bottom frying pan on low heat.
Add in 1/4 cup flour, and stir with a wooden spoon to break up lumps. Consistency should be quite thick, closer to a solid than a liquid. If you need to, add in more flour a little at a time.
Stir the flour mixture over low heat for 2-3 minutes to cook out the raw flour taste, being careful not to let it burn.
Slowly add in some of the milk and use a whisk to start to combine it. It should absorb the initial few pours quite quickly, so keep adding in more milk and stirring as you go. The mixture will end up being velvety smooth.
The gravy base is now done, but it will thicken as it continues to cook and sit, so try to keep it to the runnier side while still in the pan.
Add in the salt and both peppers, stir to combine.
Add in the chopped brisket and stir for another 1-2 minutes to heat through, then serve immediately over warm biscuits, or just spoon straight into your mouth!
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