This leftover brisket and gravy takes classic Southern sausage gravy and gives it a delicious twist with tender brisket in place of sausage. It’s a zesty, beefy version of this Southern staple you’re going to love.
I love the beef, bold flavor of a good beef brisket recipe. Cooked low and slow until it’s falling apart and seasoned to perfection, it’s a flavor you just can’t beat.
I also enjoy having good homemade sausage gravy over biscuits to start the day. The combination of the seasoned sausage with that thick, creamy, peppery gravy always puts a smile on my face.
With this leftover brisket and gravy recipe, I’ve combined the best of both worlds. Whenever I serve this beefy version of classic Southern gravy, my guy practically runs to the table. So do my kids! I love making this for a special breakfast or even dinner when they visit. After one bite, you’ll love it, too.
Jump to:
Why You’ll Love This Recipe
- Simple Ingredients: This recipe requires only some leftover brisket and a few basic kitchen staples to prepare.
- Easy: It only takes about 15 to 20 minutes and a few simple steps to make this recipe.
- Customizable: You can easily adjust the ingredients to suit your family’s taste.
- Versatile: This is perfect for breakfast over biscuits or as a dinner served over fluffy mashed potatoes.
- Classic Flavor: This recipe combines the classic flavor of slow-cooked brisket with the equally classic flavor of Southern gravy.
Ingredients
See the recipe card at the end of the post for a full list of ingredients and their exact amounts.
Variations
- Protein: You can make this recipe with Dutch oven pulled pork, as well. Chorizo would work well for a Southwestern variation.
- Mild: Omit the cayenne pepper for a mild version of this recipe.
- Dairy-Free: If you have lactose issues, you can make the gravy with unsweetened soy or almond milk. I don’t recommend coconut milk because it will add a coconut note that won’t work for the gravy.
- Plain: Leave out the brisket for plain Southern gravy, perfect for recipes like chicken fried steak with country gravy.
Instructions
Step 1: Melt the butter and cook the brisket over medium heat in a large pan or skillet until heated through.
Step 2: Add the flour and cook for a few minutes while stirring.
Step 3: Slowly pour in the milk, stirring constantly until the gravy comes to a gentle boil.
Step 4: Cook, stirring occasionally, until the gravy is as thick as you like.
Step 5: Add the seasoning to the gravy.
Step 6: Enjoy over hot biscuits.
Tips
- It’s important to heat the brisket before adding any other ingredients. This allows everything to cook efficiently and evenly.
- I recommend a cast-iron skillet or a heavy-bottom frying pan for this recipe. They conduct heat the best for the most control over your gravy.
- Your gravy should only come to a gentle boil. Don’t boil it too hard, or it may curdle.
- Be sure to stir your gravy frequently as it cooks to prevent sticking.
Frequently Asked Questions
Yes! Smoked or pulled brisket is excellent with mashed potatoes and gravy or used in this brisket and gravy variation of country sausage gravy.
Country gravy is typically made with butter or meat drippings and flour to create a roux. It’s then mixed with milk to create a rich, hearty white gravy.
There are some fancy gravies out there that use a variety of seasonings, but all you really need for this brisket and gravy is some salt and pepper. You can add a little cayenne or some Cajun seasoning for a bit more flavor, if you like.
More Beef Brisket Recipes
If you try this recipe and love it, please be sure to leave a 5 ★★★★★ rating below and leave a comment! You can also pin it to your favorite Pinterest boards and save it for later.
Also, follow us on Pinterest, Facebook, Instagram, and YouTube. Remember to “like” or “follow” us on all social media.
Leftover Brisket and Gravy
Ingredients
- 2 cups leftover brisket
- 4 cups whole milk
- ⅓ cup butter
- ⅓ cup all purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- ½ teaspoon Slap Ya Mama® seasoning
- ¼ teaspoon cayenne pepper
Instructions
- Heat a large frying pan or skillet over medium heat.
- Add butter and leftover brisket, stir until butter is melted and brisket is heated through.
- Sprinkle brisket with flour and stir. Let cook for a few minutes.
- Slowly pour milk into brisket, stirring constantly until gravy comes to a gentle boil, then cook, stirring occasionally, until thickened to desired consistency.
- Add salt, pepper and seasonings to gravy. Stir well.
- Serve brisket and gravy over hot biscuits.
Notes
- Refrigerate for up to 3 days in an airtight container.
- Brisket will last for up to 4 days, so adjust your storage time according to when you made your leftover brisket.
- To reheat the brisket and gravy, cook it in a saucepan over medium-low heat until warm.
- It’s important to heat the brisket before adding any other ingredients. This allows everything to cook efficiently and evenly.
- I recommend a cast-iron skillet or a heavy-bottom frying pan for this recipe. They conduct heat the best for the most control over your gravy.
- Your gravy should only come to a gentle boil. Don’t boil it too hard, or it may curdle.
- Be sure to stir your gravy frequently as it cooks to prevent sticking.
Nutrition
