How do you thicken brisket gravy?

There are a few easy ways to thicken brisket gravy so it has the perfect consistency. The first step is making sure you have a good flavorful gravy base to work with. This typically starts with pan drippings from cooking the brisket along with beef broth or stock. Once you have a good gravy base, here are some tips for thickening it up:

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Use a Roux

One of the most classic ways to thicken gravy is by making a roux. A roux is equal parts fat (usually butter or oil) and flour cooked together. To use a roux to thicken brisket gravy:

In a separate skillet, melt 1-2 tablespoons butter over medium heat.
Whisk in an equal amount of flour (1-2 tablespoons) and cook for 2-3 minutes to make a blond roux.
Whisk the roux into your gravy a little at a time until it reaches the desired thickness.

Bring the gravy back up to a simmer to cook out any starchy taste.

The roux helps thicken the gravy nicely without diluting the beefy flavor. You can tweak the roux to make the gravy as thick or thin as you like.

Use Cornstarch

Cornstarch is another easy way to thicken gravy. It works well for brisket gravy because it doesn’t add any flavor that would compete with the beefiness. To use cornstarch:

In a small bowl, whisk together 1-2 tablespoons cornstarch with an equal amount of cool water or broth.
Pour the cornstarch slurry into the simmering gravy, whisking constantly.
Allow the gravy to come back up to a simmer and cook for 1-2 minutes to eliminate any starchy taste.

Repeat as needed until desired thickness is reached.

Cornstarch thickens gravy nicely without dulling the flavor. Just be careful not to boil the gravy hard once the cornstarch is added or it can start to break down.

Cook Down the Gravy

For a thicker gravy without adding any extra ingredients, you can simply simmer or cook down the gravy. This evaporates some of the liquid to concentrate the flavors and naturally thicken it up. To cook down brisket gravy:

Bring the gravy up to a gentle boil or simmer in a large skillet or pan.
Cook uncovered, stirring occasionally, for 15-30 minutes until reduced by half or to desired consistency.
Add a little extra broth or water if the gravy gets too thick before desired doneness is reached.

Cooking down gravy takes a little extra time but doesn’t dilute the flavor at all. Just keep an eye on it so it doesn’t burn.

Add Gelatin

Gelatin is an easy way to thicken and add body to gravy. Plain gelatin powder can be found in most grocery stores. To use gelatin:

Sprinkle 1-2 teaspoons of gelatin over 1/4 cup cool water or broth and let soften for 5 minutes.

Heat the gravy to a simmer then whisk in the bloomed gelatin until dissolved.
Remove from heat and allow thickening to occur as it cools slightly.

Gelatin enhances the rich mouthfeel of the gravy. Start with less and add more as needed. Too much gelatin will make the gravy gloppy.

Finish with Cold Butter

Whisking in a few pats of cold butter at the end will give any gravy a silky thickness and sheen. For brisket gravy:

Remove gravy from heat when done cooking.
Whisk in 2-3 tablespoons cold butter, a few pieces at a time.

The butter will melt from the residual heat and incorporate smoothly.

Butter is great for finishing since it also enhances flavor. Just avoid boiling the gravy once the butter is added.

Thickeners to Avoid

There are a couple ingredients you typically want to avoid using to thicken brisket gravy:

Flour – Plain flour can make gravy pasty and dull flavored.
Arrowroot – Arrowroot works but can give an odd mouthfeel.
Potato flakes – Potato flakes thicken but dilute flavor.

cornstarch, roux, reduction, and gelatin are your best options for thickening brisket gravy without sacrificing that beefy flavor.

Tips for Thickening Brisket Gravy

Simmer the gravy gently after adding thickeners to eliminate any starchy or raw taste.
For smooth gravy, whisk together cornstarch or gelatin with cool liquid before adding to hot gravy.

Go slowly when adding thickeners until desired consistency is reached.
For convenience, make a big batch of roux or cornstarch slurry to keep on hand.
Chilling and reheating gravy can also help thicken it up.

Conclusion

Great brisket deserves an equally delicious gravy. With starch-based thickeners like roux or cornstarch, reducing through cooking, or butter at the end, you can easily take brisket gravy from thin and watery to rich and velvety smooth. The key is adding just enough thickener to achieve the desired texture without overpowering the beefy flavor of the gravy. Mastering a few easy methods will help you turn out perfect gravy every time.