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Brisket Gravy over biscuits or toast

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    Brisket Gravy over biscuits or toast

    I love sausage and cream gravy! But this is so much better.

    1/2 cup to 1 cup leftover cooked, chopped brisket (bark is good)

    1 package McCormick peppered gravy mix. Mixed according to directions.

    Warm the brisket in a skillet, pour gravy over it or brisket over gravy. Stir. Server over your favorite grain product (not beer).

    Sometimes the simplest things are the most pleasant. This is a wonderful change from the normal biscuits and sausage gravy.

    #2
    oooooh.... that sounds AWESOME. My kids love dried beef (SOS) on toast... this would be SO much better and about 300% less salty. It's the only thing my dad ever taught me to cook indoors.

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      #3
      Sounds really good CandySueQ .

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        #4
        "not beer" - hahahaha

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          #5
          Thanks CandySueQ will have to try it.

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            #6
            My wife is getting to make some of her Swedish potato pancakes which involves cooking up a pound or two of bacon to put in the batter and then frying the pancakes in the bacon grease. I bet I could make a decent gravy afterwards and put some brisket in that.

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            • CandySueQ
              CandySueQ commented
              Editing a comment
              Yum!

            #7
            Wow this sounds like the perfect breakfast storm. I Love biscuits and gravy and any way that I can get brisket into the mix.....I am game.

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              #8
              Aaron Franklin uses leftover brisket trimmings to flavor his pinto beans.

              BTW, if using a white gravy mix, I have used Morrison's Country Style Peppered Gravy Mix many times and recommend it. Unfortunately, it only comes in boxes of 3 1.5-lb. bags, as far as I know. I get it at Sam's and keep it in the refrigerator. I tried the Pioneer version once and was very disappointed. It's good to know that a suitable smaller quantity package is available from McCormick.

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              • CandySueQ
                CandySueQ commented
                Editing a comment
                It's not hard to make white gravy! 3-4 Tablespoons flour, mixed with same amount oil over low heat then add 2 cups milk. Stir over low heat until thick.

                Big differences in quality of the mixes though. McCormick is good other packets I've tried not so much.

              • CandySueQ
                CandySueQ commented
                Editing a comment
                Oh, me too with the pinto beans! Love chopped fine brisket in the pot. Pork too, but either beef or pork not both. I made veggie pintos for a contest once. Wanted jalapeno cornbread with mine. Ended up chopping the cornbread into the beans, nothing in the juice bigger than the bean! Took 5th!

              • gcdmd
                gcdmd commented
                Editing a comment
                Thank you, CandySueQ . I agree; scratch is best. Salt, pepper, and a hint of nutmeg round out the recipe. Of course, if using a seasoned meat, cheese, or whatever as an "additive," seasoning should be adjusted accordingly. I generally resort to mixes only when I have a large quantity to make.

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