Easy Homemade Gravy Using Corned Beef Juices

If you’ve just finished cooking a delicious corned beef and are wondering what to do with all those flavorful juices left in the pot, you’re in for a treat! Turning corned beef juice into rich, savory gravy is a fantastic way to make the most of your meal and ensure nothing goes to waste. In this guide, we’ll walk you through the simple steps to create a mouthwatering gravy that perfectly complements your corned beef, potatoes, and vegetables. Whether you’re a kitchen novice or a seasoned home cook, this easy-to-follow recipe will help you serve up a homemade gravy that’s sure to impress.

Why Make Gravy from Corned Beef Juice?

The liquid left after cooking corned beef is packed with flavor. It’s a savory blend of beefy richness, spices, and sometimes even hints of vegetables if you cooked your beef with carrots, onions, or potatoes. Instead of pouring this tasty broth down the drain, you can transform it into a luscious gravy that ties your meal together and adds an extra layer of comfort and taste.

What You’ll Need

• Corned beef cooking liquid: The flavorful broth left from boiling or slow-cooking your corned beef.
• Fat: Butter is most common, but you can also use beef drippings or oil.
• Thickener: All-purpose flour or cornstarch.
• Seasonings (optional): Black pepper, garlic powder, onion powder, or fresh herbs.

Optional Add-Ins

• Diced cooked onions or garlic for extra flavor
• A splash of cream or milk for creaminess
• A dash of Worcestershire sauce or mustard for tang

Step-by-Step Guide: How to Make Gravy from Corned Beef Juice

1. Strain the Cooking Liquid
   First, carefully strain the hot corned beef liquid through a fine-mesh sieve into a bowl or large measuring cup. This removes any bits of spice, fat, or vegetables, leaving you with a smooth base for your gravy.
2. Separate the Fat (Optional)
   If you want a less fatty gravy, let the strained liquid sit for a few minutes so the fat rises to the top. Skim off some (but not all) of the fat with a spoon. A little fat adds richness!
3. Make a Roux
   In a saucepan over medium heat, melt about 2 tablespoons of butter (or use reserved fat from the corned beef). Stir in 2 tablespoons of all-purpose flour. Cook this mixture for 1-2 minutes, stirring constantly, until it forms a smooth paste and turns slightly golden.
4. Add the Corned Beef Juice
   Gradually pour in about 2 cups of your strained corned beef liquid while whisking constantly. This helps prevent lumps and creates a silky texture.
5. Simmer and Thicken
   Bring the mixture to a gentle simmer. Continue whisking as it thickens—this usually takes about 3-5 minutes. If your gravy is too thick, add more broth; if it’s too thin, let it simmer longer.
6. Season to Taste
   Taste your gravy and adjust the seasoning as needed. The corned beef juice is usually salty enough, but you might want to add black pepper or other spices.
7. Finish and Serve
   Once your gravy has reached the desired consistency and flavor, remove it from the heat. Pour it over your sliced corned beef, potatoes, or veggies. Enjoy!

Tips for Perfect Corned Beef Gravy

• Use hot liquid: Adding cold broth to your roux can cause lumps. Warm your corned beef juice before adding it in.
• Whisk constantly: This prevents lumps and ensures a smooth gravy.
• Taste as you go: The saltiness of corned beef juice can vary—season gradually.
• Add flavor boosters: Try a splash of cream or a pinch of mustard powder for extra depth.

Alternative Thickening Methods

If you prefer not to use flour (for gluten-free gravy), you can thicken your gravy with cornstarch instead:

• Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to make a slurry.
• After bringing your strained corned beef juice to a simmer, slowly whisk in the slurry.
• Continue simmering until thickened.

Serving Suggestions

This homemade gravy is perfect poured over slices of corned beef, boiled potatoes, cabbage, carrots, or even mashed potatoes. It brings together all the flavors of your meal and adds a comforting touch to every bite.

Storing and Reheating Leftover Gravy

• Refrigerate: Store leftover gravy in an airtight container in the fridge for up to 3 days.
• Freeze: Gravy can be frozen for up to 2 months. Thaw overnight in the fridge before reheating.
• Reheat gently: Warm gravy on the stove over low heat, stirring frequently. Add a splash of broth if it’s too thick.

Frequently Asked Questions

Can I make this gravy ahead of time?

Absolutely! Prepare the gravy up to two days ahead and store it in the fridge. Reheat gently before serving.

Is corned beef juice too salty for gravy?

Corned beef cooking liquid can be quite salty. Always taste before adding extra salt and consider using unsalted butter if you’re sensitive to saltiness.

Can I add other flavors?

Certainly! Try stirring in fresh herbs like parsley or thyme, or add a splash of vinegar or lemon juice for brightness.

I don’t have enough corned beef juice—what should I do?

If you’re short on cooking liquid, supplement with low-sodium beef broth or water as needed.

What if my gravy is lumpy?

If lumps form, whisk vigorously or strain the gravy through a fine-mesh sieve for smoothness.

Final Thoughts

Making gravy from corned beef juice is an easy and delicious way to elevate your meal while reducing waste. With just a few simple ingredients and steps, you can whip up a savory sauce that makes every bite more satisfying. Next time you cook corned beef, don’t let those flavorful juices go unused—turn them into homemade gravy that everyone will love!

Try It Yourself!

If you’ve never made gravy from scratch before, give this recipe a try. You’ll be amazed at how simple it is and how much flavor it adds to your meal. Happy cooking!