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How to make a sauce/gravy for a brisket or roast without cooking the meat!

nestenso | Apr 2, 201511:42 AM

First time posting here as I have what may be a unique question! I am hosting a passover dinner for 40 next week, and this year for numerous reasons we decided to cater the brisket. However, the best brisket in town/best priced brisket in town (one in the same!) is from a bbq place, and we do not want the bbq sauce they serve on the side.

How can I make a gravy/pan sauce like what would normally be a happy byproduct of braised brisket that we can add when we reheat the brisket to serve???

I can of course make a sauce from the basic staple ingredients: Heinz Chili sauce or Ketchup or tomatoes, onions, etc. but it will lack all the delicious meat juices and meaty flavor of a pan sauce! How can I recreate that? beef fat? beef bones? Impossible? Any ideas would be welcome. Thanks!

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