Black coffee gravy, also known as red eye gravy, is a traditional Southern dish also prized by cowboys. Black coffee sauce is most often made with ham drippings, but pepper bacon better complements the rich, hearty taste of a brisket. Use a mild coffee grind such as a breakfast blend for a less bitter sauce, and brew it fresh just before making the brisket sauce.
Step 1
Place the bacon slices in a heavy skillet. Set it on the stove and turn the heat to "Medium-High."
Step 2
Cook the bacon for eight to 10 minutes and then turn it over. Cook it for another eight to 10 minutes or until it is completely crisp and cooked through.
Step 3
Remove the bacon to a plate lined with paper towels to drain.
Step 4
Add the minced onion and garlic to the skillet. One small onion and two cloves of garlic are enough. Cook and stir the onions and garlic until the onions are translucent and the garlic is just starting to turn brown.
Step 5
Sprinkle 2 tbsp. of fine gravy flour over the onions and garlic and stir it in well, making sure to scrape up all of the bacon bits that are stuck to the bottom of the pan. Cook this for at least one minute.
Step 6
Slowly pour in 1 cup of chicken broth, stirring constantly with a wooden spoon to keep the flour from separating out from the broth.
Step 7
Add 1 cup of black coffee, stirring it constantly to mix it with the broth and flour.
Step 8
Turn the heat down to a low simmer and cook the gravy for another five minutes or so to thicken the sauce.
Tips and Warnings
- Add ¼ cup of heavy cream if the gravy is too bitter for you.
- Do not serve this gravy to young children.
Things You'll Need
- 6 to 8 slices thick-cut pepper bacon
- Heavy skillet
- Plate
- Paper towels
- Onion, minced
- Garlic, peeled and smashed
- Chicken broth
- Coffee
- Wooden spoon
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