Easy Corned Beef Gravy Recipe

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There’s something truly satisfying about making gravy from scratch, especially when it comes to corned beef. I’ve learned over the years that those little bits stuck to the bottom of the pan after cooking corned beef are pure gold. Instead of letting them go to waste, I turn them into a rich, smooth gravy that makes everything on the plate taste better.

I started making this gravy because I wanted to get the most out of my corned beef dinner. Now my family asks for it every time I cook corned beef, and honestly, I can’t blame them. It’s become such a staple in our house that a corned beef dinner just doesn’t feel complete without it. The best part? It only takes a few extra minutes to make, using ingredients you probably already have in your kitchen.

Whether you’re serving up a St. Patrick’s Day feast or just making corned beef for Sunday dinner, this gravy is going to make your meal even better. Trust me, once you try it, you’ll wonder why you haven’t been making it all along.

What Kind of Corned Beef Should I Use?

For this gravy recipe, you’ll want to use leftover cooked corned beef or deli-sliced corned beef – both options work great. If you’re getting it from the deli counter, ask them to slice it on the thinner side since it’ll break down better in your gravy. While you can use packaged corned beef in a pinch, freshly sliced from the deli or leftover home-cooked corned beef will give you the best flavor. Just make sure whatever type you choose isn’t too lean – a bit of fat will add more flavor to your gravy.

Options for Substitutions

While this gravy recipe is pretty straightforward, here are some helpful substitution tips if you need them:

• Corned beef: You can use leftover cooked corned beef or canned corned beef – both work well. In a pinch, you could even use pastrami, though the flavor will be a bit different.
• Butter: For the roux base, you can swap butter with margarine or even bacon fat for extra flavor. If using bacon fat, reduce any added salt as it’s already quite salty.
• Milk: Feel free to use any milk you have on hand – whole, 2%, or even half-and-half for a richer gravy. For a dairy-free version, unsweetened plain almond milk or soy milk can work, though the texture might be slightly different.
• Flour: All-purpose flour is best for the roux, but you can use gluten-free flour blend if needed. Just make sure it’s a 1:1 replacement type. Cornstarch isn’t recommended as a substitute here since we’re making a roux.

Watch Out for These Mistakes While Cooking

The biggest challenge when making corned beef gravy is preventing lumps from forming – always start by making a smooth roux, whisking the flour and melted butter constantly over medium heat until it turns light golden brown.

Another common mistake is adding cold milk all at once, which can create a lumpy disaster – instead, gradually stream in warm milk while whisking continuously, allowing each addition to incorporate fully before adding more.

The seasoning needs special attention since corned beef is already salty – start with just a small pinch of salt and adjust at the end, as the gravy will continue to thicken and concentrate flavors as it cooks.

For the smoothest possible gravy, keep the heat at medium-low once the milk is added and stir frequently to prevent the bottom from scorching or developing a skin on top.

What to Serve With Corned Beef Gravy?

This rich and savory corned beef gravy is perfect for spooning over so many different dishes! Pour it over hot, buttery mashed potatoes for a simple but filling meal, or ladle it onto thick slices of toasted bread for a classic open-faced sandwich. You can also serve it alongside roasted vegetables like carrots and cabbage to create a complete Irish-inspired dinner. If you’re making breakfast, try it over hot biscuits with a fried egg on top – it’s a great way to use up leftover corned beef from dinner the night before.

Storage Instructions

Keep Fresh: Your corned beef gravy will stay good in the fridge for 3-4 days when kept in an airtight container. The gravy might thicken up a bit while chilling, but don’t worry – that’s totally normal!

Freeze: If you want to make a bigger batch, this gravy freezes really well. Just pour it into freezer-safe containers or ice cube trays (perfect for smaller portions!) and it’ll keep for up to 3 months. Remember to leave a little space at the top since liquids expand when frozen.

Warm Up: When you’re ready to use your gravy, warm it up slowly over low heat on the stove, stirring frequently. If it’s too thick, just add a splash of milk or water until you get the consistency you like. For frozen gravy, thaw it overnight in the fridge before reheating.

Preparation Time	10-15 minutes
Cooking Time	10-15 minutes
Total Time	20-30 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 30-35 g
• Fat: 60-70 g
• Carbohydrates: 50-60 g

Ingredients

• 3 to 4 ounces of thinly sliced corned beef
• 1/4 cup butter (half a stick)
• 1/4 cup plain flour
• 1.5 to 2 cups milk
• – salt and pepper, according to preference

Step 1: Prepare Ingredients and Melt Butter

Heat a deep skillet over medium heat.

Add butter to the skillet and allow it to melt, ensuring the butter thoroughly coats the bottom of the skillet.

While the butter is melting, slice your corned beef into strips or bite-sized pieces and set it aside for later use.

Step 2: Create a Roux

Once the butter is bubbling slightly, whisk in flour to begin forming a roux.

Keep stirring the mixture continuously and cook for about 4 to 5 minutes until it turns a light golden color.

This step helps develop flavor and thicken the future gravy.

Step 3: Form the Gravy

Slowly whisk in milk to the roux, doing so gradually to avoid lumps and to achieve a smooth gravy.

Continue adding milk until you reach your desired gravy consistency.

Stir constantly to ensure an even texture.

Step 4: Add Corned Beef and Season

Once the gravy starts to bubble lightly, add the sliced corned beef to the skillet.

Mix through the beef to make sure it’s well incorporated into the gravy.

Cook for several minutes to thoroughly warm the corned beef.

Add salt and pepper to taste, adjusting seasoning as needed.

Step 5: Serve and Enjoy

Remove the skillet from the heat once everything is well combined and heated.

Serve the corned beef gravy over buttered toast or warm biscuits for a comforting meal.

Enjoy your delicious creation!