Thursday, April 12, 2012
Corned Beef Gravy
Posted by Heather Hutchinson
We always have corned beef to celebrate St. Patrick's Day. It's pretty yummy but leaves a ton left over when only feeding 3. I tried buying the smallest portion I could find but in general they are all the same poundage give or take an ounce or two. I hate wasting food but sometimes it is just me and Peter. I have to try to think ahead about what I want to do with the leftovers and create multiple meals.
Peter and our roommate were able to make some corned beef and hash for brunch the next morning and they both love it on sandwiches. Unfortunately this did little to put a dent in our leftovers! Then I remembered my Dad making us corned beef gravy on toast with those little packages from Budding. It is so yummy! A little salty but the plain toast balances it out. I figured if it tasted good with those little packets of lunch meat it would be fantastic with my corned beef leftovers.
To make corned beef gravy takes a bit of gravy making skills. Are you up to the challenge?
You'll need some leftover corned beef (or a 1/4lb corned beef lunch meat or I suppose canned corned beef? I haven't tried that so no guarantees!), cornstarch, butt-ah, and milk. Lots of milk!
Melt 3 TBS of butter in a large saute pan. Add your beef in whatever form you have chosen. Saute until meat caramelizes a little bit. It's already cooked so we just want to add some flavor bits.
In a small bowl combine 1/4 cup cold milk with two tablespoons of the cornstarch. Whisk well and until combined.
Add rest of milk (2 cups minus the 1/4 cup you used last step). Let milk come to a simmer.
Add in your milk.cornstarch mixture. Reduce heat and allow milk to thicken. You'll know it's done if you can dip in a spoon and make swipe through that stays. Nice and thick! If it is too thick just add in a little bit more milk. As it cools it will thicken even more.
Using you favorite bread, make some toast. Pour over toast or even biscuits. I only like it on toast though. This method also works well with cooked ground beef aka S.O.S which is yummy served over mashed taters.
Corned Beef Gravy
1 cup leftover corned beef or 1/4lb of corned beef lunch meat cut up
2 cups milk
2 TBS cornstarch
3 TBS butter
salt & pepper
toasted bread product of your choice
Melt butter in large sided pan. Add corned beef and cook until warmed through and slightly browned.
In small bowl mix 1/4 of the with cornstarch.
Add rest of milk to pan and corned beef. Let milk come to a simmer over medium heat. Turn down heat and stir in cornstarch mixture. Keep stirring until mixture thickens. If too thick add more milk. Gravy will thicken more as it cools. Salt & pepper to taste. Serve over toast.