Brisket With Gingersnap Gravy Recipes

SAUERBRATEN BEEF IN GINGERSNAP GRAVY

Steps:

• Combine beef stew meat, onion, beef broth, vinegar, and bay leaves in a slow cooker.
• Cook on Low for 7 to 9 hours.
• Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until tender yet firm to the bite, 4 to 5 minutes. Drain.
• Remove bay leaves from beef mixture; stir in crushed gingersnaps and brown sugar. Cook beef mixture on Low until thickened, about 15 minutes. Serve sauerbraten over egg noodles and garnish with parsley.

SLOW BAKED BEEF BRISKET WITH GRAVY

Steps:

• Preheat an oven to 275 degrees F (135 degrees C). Season the beef brisket with garlic salt and meat tenderizer, and place in a 9x13-inch baking dish.
• Mix the beef gravy, Italian salad dressing, mushrooms, and onion soup mix in a bowl. Pour mixture over the beef brisket. Cover tightly with aluminum foil.
• Bake in the preheated oven until very tender, 4 to 5 hours.

GINGERSNAP GRAVY

Steps:

• Combine the seasoning mix ingredients in a small bowl and set aside.
• Melt the fat and butter in a large skillet over medium heat.
• When almost melted, add the onions, celery, and garlic; saute 5 minutes, stirring occasionally.
• Stir in the seasoning mix and cook 5 minutes more, stirring occasionally.
• Add the stock and pan drippings; bring to a boil over high heat and boil rapidly until liquid reduces to about 1 quart, about 25 minutes.
• Then crumble the gingersnaps into the stock mixture and whisk with a metal whisk until they are dissolved.
• Continue cooking 10 minutes, whisking frequently and making sure the gingersnaps are thoroughly dissolved.
• During this time, taste the gravy; if the ginger flavour is not pronounced,m add the 1 tablespoon brown sugar and the 1 teaspoon ginger or add both to taste.
• Strain the gravy.

FRESH BRISKET OF BEEF WITH DELICIOUS GRAVY JUNIORS IN BROOKLYN!

Steps:

• Preheat the oven to 350 degrees F.
• Rub the brisket with the salt and pepper and place it, fat-side-up, in a roasting pan. Pour in enough water to come about two-thirds up the sides of the brisket. Sprinkle the carrots and garlic into the water around the roast.
• Roast the brisket, without covering it, until it is browned and tender, about 3 hours, spooning the pan drippings frequently over the meat.
• If necessary, add a little extra water during the cooking to keep the liquid at least halfway up the sides of the brisket. Transfer the brisket to a serving platter.
• To make the delicious gravy: Skim off any fat from the drippings into large skillet. You need 3 tablespoons of fat; if necessary, just add a little butter to equal this amount.
• Strain the drippings into a large heatproof measuring cup, reserving the vegetables for the gravy, if you wish.
• Heat the fat in the skillet over medium-high heat. Add the garlic and cook until it begins to soften. Whisk in the flour and cook, stirring constantly, until the flour mixture bubbles all over, about 2 minutes.
• Gradually pour in the straining drippings and continue cooking and whisking until the gravy thickens. Remove the gravy from the heat and stir in the reserved vegetables, if you wish.
• To serve: Slice the brisket on the diagonal, about 1/2-inch thick. Serve it up hot with a generous helping of gravy ladled over the top. This goes great with mashed potatoes.