This makes about 2-2 1/2 cups. I used it on leftovers on a roll, but you could do this the first night/day and serve it on the side with potatoes or whatever.
2 Tbspn butter
2 Tbspn all purpose flour
Beef stock or broth (about 2 cups)
1/4-1/2 cup jus from the brisket cook
Salt
Pepper
~1 sq. in. Glace de Viande (totally optional)*
Melt butter in a small sauce pan
whisk in flour until well incorporated and cook on very low heat, stirring constantly until it starts to smell like pie crust. Whisk in stock or broth until you get the consistency you want (it will get thicker as you cook it so make it a little thinner than you want at first). Add the jus and stir to combine well. Taste and season with salt and pepper to taste. Add the glace de viande if using and stir until melted and fully incorporated. Simmer for 5 additional minutes, stirring occasionally. Serve.
*A Note about the Glace de Viande: I had made demi-glace and glace de viande a couple of years ago on a whim when I got the Jacques Pepin "Complete Techniques" book. The demi is in my freezer, wrapped in plastic. The glace de viande, which keeps indefinitely, is in a small ziploc in my fridge, so I had it on hand. It adds a richness and velvety smoothness to the gravy but is totally optional. I just put it in because I had it.
2 Tbspn butter
2 Tbspn all purpose flour
Beef stock or broth (about 2 cups)
1/4-1/2 cup jus from the brisket cook
Salt
Pepper
~1 sq. in. Glace de Viande (totally optional)*
Melt butter in a small sauce pan
whisk in flour until well incorporated and cook on very low heat, stirring constantly until it starts to smell like pie crust. Whisk in stock or broth until you get the consistency you want (it will get thicker as you cook it so make it a little thinner than you want at first). Add the jus and stir to combine well. Taste and season with salt and pepper to taste. Add the glace de viande if using and stir until melted and fully incorporated. Simmer for 5 additional minutes, stirring occasionally. Serve.
*A Note about the Glace de Viande: I had made demi-glace and glace de viande a couple of years ago on a whim when I got the Jacques Pepin "Complete Techniques" book. The demi is in my freezer, wrapped in plastic. The glace de viande, which keeps indefinitely, is in a small ziploc in my fridge, so I had it on hand. It adds a richness and velvety smoothness to the gravy but is totally optional. I just put it in because I had it.
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