GARY’S SPICY BRISKET GRAVY
“Don’t limit yourself to brisket for this gravy,” says recipe contributor and Texan Gary Carter. “This regional favorite from North Texas makes a great dunking sauce for some of those fine Corky’s ribs that are shipped to pork-less areas here in the Lone Star State.” The gravy also is delicious served atop Southern Gal Biscuits
Yields
4 cups
Ingredients
- 1 quart drippings from smoked brisket
- 1/2 cup all-purpose flour
- 1/2 cup warm water
- 2 tablespoons cider vinegar
- 1 tablespoon unsalted butter
- 1 tablespoon cayenne pepper
- 1 tablespoon Worcestershire sauce
- 1 garlic clove, crushed
- 1 teaspoon ketchup
- 1 teaspoon mustard
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
Instructions
Bring the smoked brisket drippings to a simmer in a heavy-bottomed pot over medium heat. Add all the other ingredients and whisk briskly while simmering until thickened slightly