Ingredients

• pan juices from cooked beef brisket
• 2 tablespoons all-purpose white flour
• 1 tablespoon balsamic vinegar
• 1 teaspoon Worcestershire sauce

Preparation

1. Strain brisket pan juices and pour into a large measuring cup. Add water to make 2 cups broth.
2. In a small dish, combine 1/2 cup pan juice broth and flour. Whisk until smooth. Add remaining broth, vinegar and Worcestershire sauce.
3. In a medium saucepan, heat and stir broth over medium to medium-low heat until it thickens and comes to a rolling boil.
4. Remove from heat. Serve over cooked meat.

Helpful hints

• Substitute 2 cups low-sodium broth if pan juices are unavailable.
• A hot roast beef sandwich with beef brisket gravy makes a tasty lunch.
• For smooth, lump-free gravy, stir flour into a small portion of broth before adding to heat.
• Avoid heating gravy too quickly. Use medium-low to medium heat, and stir constantly as mixture starts to thicken.