Has anyone ever taken the brisket drippings from the pan, seperated the fat, heated to destroy bacteria and used to pour over brisket slices for flavoring?
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I tried just exactly that. They smelled too good to toss.
I found the drippings themselves a bit too intense in flavor to use alone. I added a couple of tbs to my sauce and I liked what it did to the flavor. I've still got some drippings in the freezer. I'm going to try them diluted with water or something for dipping with sandwiches au jus.
I found the drippings themselves a bit too intense in flavor to use alone. I added a couple of tbs to my sauce and I liked what it did to the flavor. I've still got some drippings in the freezer. I'm going to try them diluted with water or something for dipping with sandwiches au jus.
50/50 mixed with water works pretty well to reheat brisket.
I use the drippings for baked beans. Also I mix it with a little apple juice and pour over the meat.
Charlie
Charlie