Brisket Drippings Gelatin for Brown sauce, Demi-Glace, Gravy or ???

Discussion in 'Beef' started by adiochiro3, Oct 22, 2011.

  1. adiochiro3

    adiochiro3 Master of the Pit OTBS Member

    I love this site, b/c I can get typically a simple answer quickly.  I dropped "brisket drippings" into the search tool, and wound up with a great bunch of ideas on what to do with last week's captured smokey liquid love.  The ice cube tray idea is great, but wouldn't work for my application without re-heating.

    The drippings went into the fridge to separate fat & juice/gelatin as it cooled.  Wound up with a cup of gelatin-type product out of a 17+ lb. brisket.  I tossed out the puck of fat that floated to the top.  I sliced the gelatin into 4 pieces (1/4 cup each) for future culinary applications.  Here's what I got:


    Looks like fudge, smells like smoked beef!!!!  Beef Fudge!!!!!


    All ready for the freezer.  Any thoughts?  What do y'all suggest?  Momma already has designs on gravy and maybe a port wine sauce around the holidays (if they last that long).  Might have to do another brisket before then...
    Last edited: Oct 22, 2011
  2. bigfish98

    bigfish98 Smoking Fanatic

    Maybe get some tomatoe flavored whip cream and do some layers? Can anyone say parfait?

    Seriously though, I woulduse it for soup base. Would make a killer flavoring for stew!

  3. scarbelly

    scarbelly Smoking Guru OTBS Member

    Looking great James. I would maybe give it a try as a base for some great beef stew. Oh - just got a brain fart - what a great base for some onion soup. Keep us posted 
  4. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Onion soup yes!!

    It also will make a great gravy for egg foo young patties, or mashed potato's.

    Your choices are endless.

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