HOW TO MAKE BROWN GRAVY FROM HAMBURGER GREASE RECIPES

Steps:

• Season frozen hamburger patties with salt, pepper and garlic powder then arrange in a slow cooker as shown in the pictures (overlapping so everything fits in one layer).
• Combine soup, one soup can of water and gravy mix in a separate bowl then mix well. Pour mixture evenly over hamburger patties.
• Cook on low for 5-7 hours or high for 2-4 hours.
• Optional: So long as the hamburger steaks have cook undisturbed, grease should settle in the middle of the slow cooker (between the patties). Use a ladle to slowly skim the grease from the center then discard.
• Remove hamburger steaks then cover to keep warm.
• Ladle out about 1/2 cup of broth/gravy then cover slow cooker immediately and increase temperature to High.
• Add a couple ice cubes to the 1/2 cup reserved broth/gravy to cool it a little (we just don’t want it to be HOT – a little warm is OK) then add cornstarch and mix until smooth.
• Pour cornstarch slurry into slow cooker, whisk until completely smooth, cover then cook for about 5-10 minutes or until thickened.
• Add hamburger steaks back to gravy then serve.

Steps:

• Place thawed oxtails in a large bowl and cover with cool water.
• Add 2 Tablespoons of Apple Cider Vinegar
• Let soak for 30 minutes.
• Drain the oxtails. Rinse under cool running water.
• Pat dry with paper towels.
• Sprinkle oxtails with salt.
• Sprinkle with black pepper.
• Sprinkle with Worcestershire Sauce, turning to coat as needed.
• Sprinkle lightly with flour, turning to coat as needed.
• Place a large stock pot over Medium heat on your stove top.
• Add 2 Tablespoons of cooking oil.
• Place the oxtails in the pot and brown lightly on all sides, turning as needed.
• Brown the ends also. This will take 5-8 minutes. Remove oxtails from pot.
• Drain any excess oil, leaving about 2 Tablespoons in the pot with the browned bits.
• Sprinkle 2 Tablespoons of flour in the oil.
• Add a small amount of beef broth. Stir and scrape the bottom of the pot to loosen the bits.
• Continue to stir and let the flour cook for one minute.
• Place the oxtails back in the pot. Add enough beef broth to cover.
• Bring pot to a slight boil. Cover. Reduce heat to Medium-Low.
• Let the meat simmer for one hour.
• After first hour, slice the onions and add to the pot. Cover again and simmer one more hour.
• Remove the oxtails from the pot and set aside. They aren’t done yet.
• Remove the pot of broth from the heat. Once it begins to cool slightly, spoon off the excess fat on top.
• Return the oxtails to the broth. Cover and cook again until fork tender and falling off the bone.
• This whole process of cooking will take about three hours.
• Remove from heat when done. Serve over rice or mashed potatoes.
• Enjoy!