Corned Beef Gravy Recipes

CORNED BEEF ON TOAST

Steps:

• In a saucepan over medium heat, melt the butter. Stir continuously while adding the flour and milk. Continue stirring until the mixture thickens slightly. Place the corned beef into the mixture and, stirring continuously, cook five minutes, or until the beef is hot.

CORNED BEEF GRAVY

Steps:

• 1. Heat a deep skillet over medium heat. Add butter and melt, coating the bottom of the skillet. While butter is melting, slice corned beef into strips/bite sized pieces and set aside.
• 2. When the butter stars to bubble a bit, whisk in flour. Keep stirring and cook for about 4 to 5 minutes.
• 3. Then whisk in milk slowly to form smooth gravy. Add as much or as little milk until your desired consistency. When it starts to bubble, add corned beef and mix through. Cook for several minutes to warm the beef.
• 4. Remove from heat and serve over buttered toast or warm biscuits:). Enjoy!!

ALE BRAISED CORNED BEEF WITH HORSERADISH GRAVY, SWEDISH STYLE

Steps:

• Heat nonstick Dutch oven over high heat. Sprinkle meat with pepper and brown in oil on all sides, about 6 minutes. Remove meat & set aside.
• Lower heat to medium and add diced onion,diced carrots, celery, brown sugar and thyme to pot drippings. Cook stirring until soft, about 7 minutes. Lower heat, add ale and mustard and cook 1-2 minutes, scraping up browned bits from bottom of pot.
• Return meat to pot, cover and cook over low heat about 3-1/2 hours. Keep heat just below simmer. Don't let it boil.
• Add cabbage, remaining sliced carrots, quartered onions and continue cooking covered until vegetables and meat are tender, about 40 minutes. Remove meat and let stand 15 minutes before slicing. Remove cabbage and large vegetable pieces with a slotted spoon and place on serving platter and keep warm. Reserve pan juices for gravy.
• Horseradish Gravy:.
• Strain and skim fat from pan juices. In pot over medium heat, combine 1 cup strained pan juices with milk, horseradish, mustard, thyme and pepper. Dissolve cornstarch in 2 T. reserved horseradish liquid. (Use water or more cooking liquid if not enough juice remained.).
• Stir cornstarch slurry into pan mixture and cook, stirring until mixture boils and thickens slightly, 2-3 minutes. Remove from heat and stir in chopped parsley or chives. Serve gravy with sliced meat and vegetables.
• Kiss me, I'm Swedish & Happy "Svenskarnas Dag".

CORNED BEEF POUTINE WITH GUINNESS GRAVY

Steps:

• Place corned beef in slow cooker. Add just enough water where beef is covered. Add spice packet. Cook on high for 8 hours. When ready, drain water and dice brisket. Keep warm for poutine.
• Melt butter in medium sauce pan over medium heat. Add onions and cook until translucent, about 5 minutes. Add garlic and cook for 30 seconds. Add flour and cook for 1 minute, stirring constantly.
• Add the Guinness, chicken stock, mustard, and Worcestershire sauce. Bring to boil and then simmer for 10 minutes, until it starts to thicken. Adjust taste with salt and pepper. If it needs to be thickened, whisk some cornstarch with chicken stock before adding. (You don't want super thick gravy for poutine)
• Bake fries according to instructions. Add 2 cup fries to bowl, then 1/2 cup cheese curds and 1/2 cup corned beef. Add remaining fries, cheese curds and corned beef. Ladle on 1 cup gravy or more depending on how much you want. Enjoy!

CORNED BEEF GRAVY

Steps:

• Mix all ingredients except egg in a saucepan over medium heat.
• Whisk egg, then slowly add to warm broth.
• Whisk mixture well, but do not boil.
• Enjoy over silverside.

HORSERADISH GRAVY (FOR CORNED BEEF & CABBAGE) RECIPE - (3.7/5)

Steps:

• In a small saucepan, melt butter. Blend in flour. Add 1 cup cooking liquid. Stir until smooth. (Add more cooking liquid to reach desired consistency.) Add vinegar sugar and horseradish. Cook and stir over low heat until thickened and bubbly.

EASY CORNED BEEF RECIPE

Steps:

• Place the beef into a large deep pot. Add the rest of the ingredients and fill with enough water to cover the beef.
• Place the pot over high heat and bring to a boil.
• Once boiling, reduce the heat until it is a gentle simmer. Cover and cook for 2 hours, and maintain a simmer.
• Remove the beef from the liquid and allow it to rest for 15 minutes.
• Serve & Enjoy.

CORNED BEEF AND CABBAGE WITH GUINNESS®-DIJON GRAVY

Steps:

• Place onion and garlic in a slow cooker. Put corned beef brisket on top. Pour in water, then add bay leaves and spice packet. Cover and cook on Low for 8 hours, adding potatoes at the 3-hour mark, carrots at the 4-hour mark, and cabbage at the 6-hour mark.
• Turn off the slow cooker. Remove brisket to a platter and tent with aluminum foil for 10 minutes to let juices settle.
• Meanwhile, melt butter in a saucepan over medium-low heat. Stir in flour to make a roux; cook to burn out any flour taste, about 5 minutes. Whisk in, a little at a time, beef broth, Guinness®, and mustard. Stir until gravy is thick enough to coat the back of a spoon. Stir in pepper and salt.
• Slice meat across the grain and plate with cabbage, potatoes, and carrots. Ladle gravy over top.