I need to come up with new lunch specials. We reuse some but we still like to have something new too. I try and make it from what we have in the restaurant so I don't have much waste.
Today I came up with the title of the thread.
When I reheat my brisket, I save the drippings. I usually put the drippings in a container in the fridge. This separates the fat and makes it easy to just pull off the top.
I used that fat to make a roux. I cooked this for a couple minutes, then added the glaze that was under the fat. I then added water until it was to a gravy consistency.
I had biscuits leftover for brunch on Sunday that I heated up along with 5oz of burnt ends. Added the burnt ends to the gravy and put it over the biscuit. I didn't have to add any seasoning. There was enough in the glaze from the brisket.
This had a nice smoked beef flavor and the biscuit toned down the gravy really well. I'll post a picture when I get home. I can't do it from my phone.
Sorry about the quality of the pictures. I forgot to take the cover off my phone.
I don't know of anyone has donor this way before, I know I haven't seen this on any menus. It will be a special soon .