Having made Cook's Illustrated Online's very elaborate brisket (which was great, by the way, despite my skepticism), I am left with some really really tasty gravy. Meat, of course, is all gone.
Any suggestions for what to put it on or on that won't be totally overpowered? Gravy is made up of meat juices and fat plus lots of onions, some red wine, herbs and spices. Really full-flavored --- which is why I'm kind of stuck for a vehicle for it.
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