Brisket juice, also known as brisket drippings or au jus, is the flavorful liquid that is produced when you cook a beef brisket. This meaty juice is full of beefy flavor and fat that has rendered out of the brisket during the long cooking process. But what should you do with all that delicious brisket juice? Here are some ideas for using up this tasty byproduct of cooking brisket.
Make a Sauce
One of the most popular uses for brisket juice is turning it into a sauce. This is an easy way to create a flavor packed condiment that goes perfectly with brisket or other barbecued meats. To make a brisket sauce, start by skimming off some of the fat from the top of the juice. Then mix the defatted drippings with your choice of ingredients like ketchup, Worcestershire sauce, vinegar, or spices. Simmer the sauce over low heat until thickened to the desired consistency. Brush over brisket, ribs, pulled pork sandwiches, or even burgers.
BBQ Sauce
A classic barbecue-style brisket sauce can be whipped up by combining brisket drippings with ketchup, brown sugar, Worcestershire sauce, chili powder, garlic, and other spices like cumin or paprika. This sweet and tangy sauce pairs perfectly with smoked brisket.
Horseradish Sauce
For a zesty horseradish brisket sauce, mix brisket drippings with prepared horseradish, Dijon mustard, lemon juice, and fresh herbs. The creamy horseradish pairs nicely with the rich unctuousness of the brisket fat.
Chimichurri
An Argentinian-style chimichurri can also be made using brisket drippings as the base. Simply blend brisket fat with parsley, oregano, garlic, red wine vinegar, red pepper flakes, cumin, and olive oil. Spoon this bright herby sauce over slices of brisket.
Make Gravy
Another excellent use for brisket drippings is turning them into gravy. Brisket gravy captures all the meaty essence of the smoked brisket in a rich, mouthwatering sauce. Start by separating the fat from the juices and roasting some flour in the fat. Then whisk in the defatted drippings along with milk or broth to create a smooth gravy. Season with salt, pepper, spices, or herbs. Brisket gravy is delicious ladled over mashed potatoes, biscuits, or the smoked brisket itself.
Milk Gravy
For a traditional Southern-style white gravy, make a roux with the brisket fat and flour. Cook until browned, then slowly whisk in whole milk. The milk adds a rich creaminess to contrast the unctuous drippings. Season with black pepper.
Onion Gravy
Caramelized onions add great flavor to brisket gravy. Cook down chopped onions in the drippings until deeply browned. Dust with flour and continue cooking. Add chicken or beef stock and cooked brisket slices to make an onion brisket gravy.
Sausage Gravy
For an amped up version, add crumbled breakfast sausage to the brisket fat when making your roux. Cook the sausage until browned before adding milk or stock. The spicy sausage elevates the gravy to the next level.
Make Au Jus
Using the brisket drippings to make au jus is a simple way to create an amazing dipping sauce for the brisket. Heat up the defatted juices until simmering. For a clearer au jus, strain through a fine mesh sieve. Season with salt, pepper, granulated garlic, or onion powder. Dunk slices of brisket into the au jus and get ready for beefy paradise. Leftover au jus also makes an incredible French dip sandwich dip.
Caramelized Onion Jus
For even more flavor, sauté sliced onions and garlic in the drippings until caramelized. Add beef broth and red wine vinegar and simmer for 15 minutes. Strain and season. The sweet onions enhance the beefy jus.
Horseradish Jus
Stir prepared horseradish and thyme into the hot defatted brisket juices. Let simmer for 5 minutes then strain. The horseradish adds a fiery kick to balance the rich brisket.
Mushroom Jus
Cook sliced mushrooms in the drippings until browned and softened. Deglaze with a splash of red wine vinegar. Simmer the mushrooms in the juices before straining. Earthy mushrooms complement the brisket juices.
Make Soup
Brisket juice has so much flavor, it can be used as the broth base for a hearty soup or stew. Start with defatted drippings, then build up layers of vegetables, beans, pasta or rice. The brisket broth serves as a rich foundation that makes the entire soup taste meaty and delicious.
Brisket Noodle Soup
Simmer the juices with chicken or vegetable stock. Add slices of leftover brisket, onions, carrots, celery, and cabbage. Finish with egg noodles. The brisket fat adds richness to the broth.
Brisket Chili
Cook down onions, peppers and spices in the drippings. Add tomatoes, chili powder, beans, and shredded brisket. The brisket juice gives so much flavor and texture to the chili.
Brisket and Potato Soup
Sauté onions and garlic in brisket drippings. Add broth, potatoes, brisket, milk, and seasonings. The brisket fat helps create a creamy soup.
Cook Vegetables
The brisket drippings can also be used to cook vegetables, imparting them with beefy flavor. Try roasting potatoes in the fat or sautéing greens like kale or collards in the juices. Caramelize onions or braise carrots in the brisket drippings. You can also brush or toss vegetables with brisket fat before grilling for more flavor.
Roasted Potatoes
Chop potatoes and toss with brisket drippings and fresh herbs. Roast in a hot oven until crispy. Brisket fat gives the potatoes incredible flavor.
Braised Carrots
Simmer sliced carrots in brisket drippings with chicken stock until very tender. The brisket juices add meatiness.
Sautéed Greens
Cook down chopped greens like kale or spinach in brisket fat with garlic. The rendered brisket juices add rich, beefy flavor.
Enrich Rice or Grains
Stir a spoonful of brisket drippings into rice, quinoa, farro or other grains as they cook. The fat will create more flavorful and tender grains with a subtle meaty essence. You can also sauté cooked grains like rice pilaf briefly in the brisket juices.
Dirty Rice
Sauté rice with onions, celery and peppers in brisket drippings. Splash in some chicken stock and simmer until the liquid is absorbed. Dirty rice made with brisket fat is incredibly savory.
Brisket Fried Rice
Stir a bit of brisket fat into the rice along with soy sauce, sesame oil, chopped brisket, peas, carrots, eggs and scallions. Brisket drippings add great wok hei flavor.
Brisket Quinoa
While the quinoa cooks, sauté onions and garlic in brisket drippings. Toss the cooked quinoa with the brisket fat, parsley, lemon and quinoa. Such rich flavor.
Make Baked Goods
You can even use brisket drippings to add incredible flavor to baked goods like cornbread, biscuits, and pie crust. Substitute some of the butter, oil or other fats with a few tablespoons of brisket fat. The rendered brisket juices add a wonderful savory, smoky essence.
Cornbread
Melt a bit of brisket fat in the hot skillet before pouring in the cornbread batter. The brisket fat adds a wonderful depth.
Buttermilk Biscuits
Cut the cold brisket fat into the flour for biscuits instead of shortening or butter. Flaky, savory brisket biscuits.
Pie Crust
Use brisket drippings in place of some of the butter when making pie crusts, especially for savory pies. Fantastic flavor in the crust.
Other Uses
Here are some other creative ways to use up brisket drippings:
- Refried beans – Add brisket fat for flavor
- Brussel sprouts – Toss with brisket fat before roasting
- Popcorn – Drizzle on brisket fat for seasoning
- Pinto beans – Simmer with brisket juices and spices
- Pan sauces – Deglaze pan with fat after searing steaks or chops
- Compound butter – Mix into butter blends for steak or bread
- Scrambled eggs – Cook eggs in brisket fat for richness
- Grilled cheese – Butter the bread with brisket fat
- Fat brush potatoes – Brush halved potatoes with brisket fat before baking
Storing Brisket Fat
To save any leftover brisket drippings for another use, let the fat solidify and store it in an airtight container in the refrigerator for up to 1 week. The fat can also be frozen for several months. Be sure to strain out any meat or food particles before storing. Clearly label the container.
Here is a quick reference table for storing brisket fat:
| Storage Method | Shelf Life |
|---|---|
| Refrigerator | Up to 1 week |
| Freezer | 2 to 3 months |
Safety Tips
When working with brisket drippings, keep these safety guidelines in mind:
- Refrigerate within 2 hours of cooking
- Reheat drippings to boiling before consuming
- Discard if drippings smell or look rancid
- Strain to remove any burnt pieces of meat
- Avoid cross contamination
Properly stored brisket drippings are safe to consume, but always inspect for freshness and reheat thoroughly to reduce bacteria growth.
Conclusion
Brisket drippings are full of delicious smoked beef flavor. This liquid gold can be used to make incredible sauces, gravies, soups and more. Drizzle brisket fat over vegetables or grains for extra richness. You can even use brisket juices to amp up baked goods or other dishes. With so many possibilities, there is no reason to waste those flavorful brisket drippings. Be creative and transform that beefy juice into your next culinary masterpiece.