Sir Charles – what do you do with the bag drippings?
What do you do with your bag drippings?
I cooked this Sir Charles at 137F for 36 hours and have ~2 cups of bag drippings that I don’t want to go to waste.
by swankyoctopus
12 Comments
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Wezre
I’ve reduced down, then added a tablespoon of soy sauce, and a little corn starch to thicken.
TheSandyman23
Gravy is always a good option.
shadowtheimpure
Turn it into a nice sauce. It’s basically just beef broth with all of the seasonings you put on the meat.
kyledwray
I use it to deglaze the pan I seared the meat in, reduce it, maybe add a glug of Worcestershire or soy sauce, or maybe some fresh herbs, and stir in a couple of tablespoons of cold butter off the heat to finish. Killer pan sauce. This works with any bag juices from any meat. Lemon juice is also nice with chicken or salmon bag juices and herbs, but I’m not a fan of it for things like beef or pork. Apple and pineapple juices would be good with pork though.
ETA: I usually use 1 tablespoon of butter per portion of meat. 1 steak? 1 tablespoon. 2 chicken breasts or pork chops for me and the wife? 2 tablespoons. So if you expected to feed 8 people with this roast for example, use a stick. And since it’s cold butter, it’s best to cut it into pieces instead of throwing a whole stick in and hoping it melts with the residual heat, because remember, you only add the butter after killing the heat.
ober6601
I freeze it in cubes to use in future gravies.
lcdroundsystem
It will get nasty chunks when you heat it up, just strain and use to make gravy.
Intelligent-Search88
I usually add them to mushrooms in the pan with a little red wine and herbs
MrWrestlingNumber2
Gravies and sauces..how adorable. Look pour off the grease and boil it to make dirty rice or gravyless mashed potatoes.
ketoLifestyleRecipes
I stock pile in the freezer for a rich gravy or add it to my bone broth. Some weirdo a couple of years on here ago said they throw it out.
12 Comments
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I’ve reduced down, then added a tablespoon of soy sauce, and a little corn starch to thicken.
Gravy is always a good option.
Turn it into a nice sauce. It’s basically just beef broth with all of the seasonings you put on the meat.
I use it to deglaze the pan I seared the meat in, reduce it, maybe add a glug of Worcestershire or soy sauce, or maybe some fresh herbs, and stir in a couple of tablespoons of cold butter off the heat to finish. Killer pan sauce. This works with any bag juices from any meat. Lemon juice is also nice with chicken or salmon bag juices and herbs, but I’m not a fan of it for things like beef or pork. Apple and pineapple juices would be good with pork though.
ETA: I usually use 1 tablespoon of butter per portion of meat. 1 steak? 1 tablespoon. 2 chicken breasts or pork chops for me and the wife? 2 tablespoons. So if you expected to feed 8 people with this roast for example, use a stick. And since it’s cold butter, it’s best to cut it into pieces instead of throwing a whole stick in and hoping it melts with the residual heat, because remember, you only add the butter after killing the heat.
I freeze it in cubes to use in future gravies.
It will get nasty chunks when you heat it up, just strain and use to make gravy.
I usually add them to mushrooms in the pan with a little red wine and herbs
Gravies and sauces..how adorable. Look pour off the grease and boil it to make dirty rice or gravyless mashed potatoes.
I stock pile in the freezer for a rich gravy or add it to my bone broth. Some weirdo a couple of years on here ago said they throw it out.
Gravy or au jus
Yum yum 🤤