There is nothing better than this corned beef and cabbage with corned beef gravy. In addition to being a delicious recipe, it also includes instructions for a mustard sauce and a horseradish gravy. This recipe is perfect for a fun St. Patrick’s Day meal. Come on in and I’ll share it with you….
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Corned Beef Gravy aka SOS
FAQ
Can you use the liquid from corned beef?
A: Yes, Jane, you can use the leftover broth from corned beef and cabbage to make a delicious soup the following day. If the broth is particularly salty, you may need to add a little more water or stock.
How do you thicken roast juice for gravy?
To thicken, thoroughly combine heavy cream and cornstarch in a glass or measuring pitcher. Add to the simmering pot, stir, and cook for 1–2 minutes at a low simmer until the mixture has thickened into gravy. Season with more salt and pepper as needed to taste. *Only add as much as you need to thicken.
How do you thicken corned beef broth?
No, it is not safe to reuse brine. After use, discard brine solution. Proteins, blood, and other materials from the brine-soaked meat will be present in the brine. Reusing brine is not recommended from the perspective of food safety, even if it has been pre-boiled. After using it for the first time, dispose of it in the sewer.