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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
Yield:
4 cups
  • 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 
Cooking 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
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