Leftover Brisket and Gravy
This leftover brisket and gravy takes the idea of sausage gravy to a new level with tender, slow-cooked brisket. It's a new take on a country classic.
Servings: 4 Servings
Calories: 506kcal
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
Storage
- 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
Calories: 506kcal | Carbohydrates: 20g | Protein: 34g | Fat: 32g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 143mg | Sodium: 890mg | Potassium: 787mg | Fiber: 1g | Sugar: 12g | Vitamin A: 1046IU | Vitamin C: 0.1mg | Calcium: 315mg | Iron: 3mg