If you’ve already gone to the trouble of smoking a brisket, don’t throw out those drippings! Combined with beef tallow and keto flour, they make an incredibly rich, beefy gravy without traditional flour.
It’s especially good over brisket, mashed cauliflower, or low-carb biscuits.
Tips
Save those brisket drippings. That’s where most of the flavor comes from. Let them settle so you can easily separate excess fat if needed.
Use beef tallow for the roux. It keeps the gravy rich and doubles down on the beef flavor.
Keto flours vary. Some low-carb flour blends thicken more than others, so start with less liquid and add more as needed.
Watch the salt. Seasoned brisket drippings can be very salty. Don’t add any salt until the gravy is finished.
Low-Carb Brisket Gravy
Ingredients
- 1/4 cup beef tallow
- 1/4 cup keto all-purpose flour
- 1 1/2 to 2 cups brisket drippings, fat separated
- Black pepper, to taste
- Beef broth, only if needed to thin the gravy
Instructions
- Melt the beef tallow in a saucepan over medium heat.
- Whisk in the keto flour.
- Cook for 2–3 minutes, whisking frequently.
- Slowly whisk in the brisket drippings.
- Bring to a gentle simmer and cook until the gravy thickens.
- If it’s too thick, add a little beef broth or additional brisket liquid until it’s exactly how you like it.
- Add black pepper and taste before adding any salt.
