Corned Beef Gravy Recipes

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CORNED BEEF GRAVY



Corned Beef Gravy image

Have no idea where this came from apart from Aunty Clare - maybe the CWA or Golden Wattle Cookbook. I usually double or triple this recipe as the sauce tastes great hot or cold.

Provided by The Normans

Categories     Sauces

Time 12m

Yield 1 cup

Number Of Ingredients 6

40 ml sugar
60 ml vinegar, any type seems to work
10 ml butter
100 ml water, reserved from cooking the silverside
5 ml mustard, dry powder
1 egg

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.

Nutrition Facts : Calories 154.8, Fat 12.6, SaturatedFat 6.4, Cholesterol 206.3, Sodium 200.3, Carbohydrate 1.1, Fiber 0.2, Sugar 0.7, Protein 6.6

BEEF BRISKET IN GRAVY



Beef Brisket in Gravy image

This tender roast has remained our very favorite family main dish over many years. Often, I make it ahead and reheat the beef in the gravy. It's delicious served with hot cooked noodles or mashed potatoes. -Erlene Cornelius, Spring City, Tennessee

Provided by Taste of Home

Categories     Dinner

Time 2h20m

Yield 8 servings.

Number Of Ingredients 6

1 fresh beef brisket (about 2 pounds)
2 tablespoons canola oil
1 cup hot water
1 envelope beefy onion soup mix
2 tablespoons cornstarch
1/2 cup cold water

Steps:

  • In a Dutch oven, brown brisket in oil on both sides over medium-high heat; drain. Combine hot water and soup mix; pour over brisket. Cover and bake at 325° for 2 to 2-1/2 hours or until meat is tender., Remove brisket to a serving platter. Let stand for 10-15 minutes. Meanwhile, combine cornstarch and cold water until smooth; gradually stir into pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Thinly slice meat across the grain; serve with the gravy.

Nutrition Facts : Calories 194 calories, Fat 9g fat (2g saturated fat), Cholesterol 48mg cholesterol, Sodium 332mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges

CORNED BEEF AND CABBAGE WITH GUINNESS®-DIJON GRAVY



Corned Beef and Cabbage with Guinness®-Dijon Gravy image

This corned beef and cabbage is a St. Patrick's day classic. The gravy takes it to the next level.

Provided by Brian Genest

Categories     Corned Beef and Cabbage

Time 8h35m

Yield 6

Number Of Ingredients 15

¼ medium white onion, chopped
2 cloves garlic, minced
1 (2 pound) corned beef brisket with spice packet
4 cups water
2 large bay leaves
7 medium Yukon Gold potatoes, quartered
4 medium carrots, cut into 1-inch chunks
⅓ medium head cabbage, coarsely chopped
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup beef broth
½ cup Irish stout beer (such as Guinness®)
2 tablespoons Dijon mustard
1 teaspoon ground black pepper
½ teaspoon salt

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.

Nutrition Facts : Calories 372 calories, Carbohydrate 37.6 g, Cholesterol 74.9 mg, Fat 16.8 g, Fiber 5 g, Protein 17 g, SaturatedFat 6.7 g, Sodium 1277.3 mg, Sugar 3.8 g

CORNED BEEF FRIES



Corned Beef Fries image

This St. Paddy's day, make a variation on Canadian Poutine by dousing fries in corned beef, cheese and Guinness gravy.

Provided by Food.com

Categories     Potato

Time 45m

Yield 4 serving(s)

Number Of Ingredients 17

4 slices thick cut bacon, cubed
1 yellow onion, peeled, halved and sliced into thin 1/2 moons
2 medium carrots, peeled and sliced into 1/4-inch rounds
2 tablespoons unsalted butter
2 tablespoons flour
1 (11 1/4 ounce) bottle irish stout beer (Guinness)
1 cup chicken broth
2 tablespoons grainy mustard
1 tablespoon Worcestershire sauce
2 teaspoons sugar
3 cups green cabbage, cut into 1-inch dice
3 cups shredded cooked corned beef
1 teaspoon kosher salt, plus more to taste
1/4 teaspoon ground black pepper, plus more to taste
2 lbs krinkle-cut French fries, cooked
2 cups cheese curds
2 tablespoons chopped parsley

Steps:

  • In a large sauté pan over medium heat, cook bacon until crisp, about 5 minutes. Remove bacon from the pan with a slotted spoon and drain on a towel-lined plate. Return the pan with bacon grease to medium heat and add onions and carrots. Cook, stirring occasionally, until vegetables are soft and caramelized, about 20 minutes.
  • Add butter to pan, heating until melted, then stir in flour. Add the beer, chicken broth, mustard, Worcestershire sauce, sugar and cabbage to the pan and bring to a simmer. Continue to cook until cabbage is tender and gravy has thickened, about 10 minutes. Stir in the corned beef, salt and pepper. Keep warm.
  • Mound the french fries in a bowl or on a platter. Top with cheese curds, then spoon corned beef and gravy over. Garnish with crisp bacon and chopped parsley to serve.

Nutrition Facts : Calories 544.5, Fat 18.8, SaturatedFat 6.7, Cholesterol 20.7, Sodium 1844.1, Carbohydrate 79.3, Fiber 9, Sugar 7.7, Protein 10.5

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



Horseradish Gravy (for corned beef & Cabbage) Recipe - (3.7/5) image

Provided by HarryF

Number Of Ingredients 6

3 T butter
2 T all-purpose flour
1 to 2 C liquid from brisket
1 T cider vinegar
1 T sugar
1/4 C horseradish

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.

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