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Help! Brisket Gravy Almost Gone!

d
DaisyM Sep 7, 2010 03:08 PM

I just cooked this brisket and the sauce cooked down too much and is very thick...almost like jam. It is absolutely delicious, but there isn't enough sauce to cover the brisket in overnight. Should I add more beer to it? http://www.epicurious.com/recipes/foo...

  1. m
    masha Sep 7, 2010 04:35 PM

    I agree to just add water. This happens often when you make brisket.

    2 Replies
    1. re: masha
      d
      DaisyM Sep 7, 2010 04:51 PM

      Thanks, everyone. I added a little warm water and it loosened up. I'm sure I'm going to have to do this again tomorrow. I'm not sure why this happened because I actually doubled the amount of liquids in the recipe. But I do have to say....it is really, really excellent.

      1. re: DaisyM
        m
        masha Sep 8, 2010 03:02 PM

        I finally clicked on the link to the recipe and see that the sauce includes ketchup. If you still need extra sauce and it's getting too dilute in flavor when you just add water, I suggest mixing up a slurry of 1/2 & 1/2 water & ketchup, and adding that into the gravy. My mother's recipe is also ketchup based, and that's what she does.

        As to why there was so little liquid, it's possible that the heat was a bit too high, so you had more evaporation than the recipe anticipates.

    2. v
      valerie Sep 7, 2010 04:00 PM

      I would add some beef broth.

      1 Reply
      1. re: valerie
        greygarious Sep 7, 2010 04:20 PM

        NO!!!! to adding beef broth. The over-reduced gravy will already be salty. What evaporated was water, so that's all the OP needs to put back. Only if after diluting it there is not enough gravy should she add broth to stretch it.

      2. m
        mdepsmom Sep 7, 2010 03:11 PM

        That's strange, I make that exact brisket a few times a year (and made it last night in the crockpot) and have never had that happen. I don't know if I would add more beer; I would probably add some water and try to thin it out a bit. I wonder if the fat in the gravy made it congeal, and it will "loosen up" once it is heated?

        2 Replies
        1. re: mdepsmom
          d
          DaisyM Sep 7, 2010 03:30 PM

          Thanks, I'll try adding some warm water to it. Another question, is your crockpot huge or are you cutting the brisket in half to make it fit? Also, did you adjust the quantity of the beer, ketchup, and cranberry sauce to "work" in a crockpot?

          1. re: DaisyM
            m
            mdepsmom Sep 8, 2010 01:53 PM

            I made a smaller brisket this time (about 2-1/2 lbs) since it is just for DS and I, and it fit nicely into my crockpot, which is a large oval shape. I didn't reduce the amounts of the sauce ingredients b/c we love the gravy. Also, I follow the beginning steps of the recipe as written (i.e., brown the brisket in olive oil, then saute the onions) before dumping everything in the crockpot.

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