Step-by-Step Guide to Roast Beef and Pan Gravy: Perfect for Beginners

Have you ever watched your dad roast beef, but never got the chance to try it yourself? Well, that’s all about to change! We’ve compiled a step-by-step guide to help beginners get started on their own backyard barbecue. From roasting to grilling, this article has everything you need to know to make sure you don’t miss out on the best part of a great family dinner!

Step 1: Prepare Your Chicken Breasts

The first step is most often overlooked but is crucial for creating delicious meals. Here are some key tips to follow when preparing meat and poultry for a BBQ:

Choose The Right Cut Of Meat – Choose meat from the back or thighs rather than the legs and drumsticks. This will give the breading more structure and flavor. Add Salt Or Pepper – Adding salt and pepper to the meat before baking can add extra flavor to the final product. In addition to adding seasoning, using salt also helps keep the meat moist and juicy. Use A Good Baking Brush – You should use a good brush when cooking meat because you want to remove any excess fat without affecting the flavor of the meat. You can also use tongs instead if needed for added precision. Cover Up With Buttermilk – Instead of leaving the chicken out to marinate in its juices, cover up with buttermilk and let them sit at room temperature until ready to be cooked. This will prevent the juices from spilling into the pan and allow the meat to absorb the liquid while still retaining its taste.

Step 2: Get Started On Your Cooking Plan

Once your chickens have been prepared, it's time to plan out your menu! Start by gathering supplies and ingredients for each meal plan.

Roast Beef & Bread – Make an 8-10 lbs bag of ground turkey breast and mix with 1/2 cup dry breadcrumbs. Place the mixture on a loaf pan, and then preheat the oven to 375 degrees Fahrenheit (or broil). Bake the bread for 10 minutes, or until golden brown.

Chicken Breasts – Chop up a 6-8 lb sack of boneless chicken breasts, season with salt and pepper, and place onto a 9x11 inch foil pan. Broil the chicken breasts for 4-5 minutes on medium flame, or until cooked through.

Brussels Sprouts- Chop up 3-4 cups Brussels sprouts, toss with ¼ tsp salt and pepper, and bake for 15-20 minutes on high heat. Remove the pan from the oven and drain off any remaining water.

Steak Frites – Serve the steak frites over a bed of lettuce with 2 Tbsp olive oil and ½ tsp balsamic vinegar and toss with crumbled feta cheese. Serve immediately. Alternatively, top the steak fries with sliced bacon strips, sour cream, pickle relish, jalapeno pickles, and mayonnaise.

Pan Gravy – Mix together 1.12 Tbsp Worcestershire sauce, 2 tbsp tomato paste, 1 small onion chopped fine, and ½ tsp cumin powder. Cook down the mixture as you normally would the onions. Once done, stir in 1 tablespoon diced tomatoes, ¼ cup fresh ginger juice, ½ teaspoon garlic salt, 1 tablespoon honey, and ½ teaspoon paprika salt. Simmer until warmed through and thickened.

Step 3: Grill the Smoked Brisket

Once your brined brisket is on the grill, make sure to cover it with a large layer of grass or hay. Then, pour in 1-2 Tbsp butter or lard. Allow the brine to come to room temperature and set aside until ready to serve.

Step 4: Sauté Some Veggies

Once your brine starts to warm, you can start sautéing other vegetables as well. While it's important to keep the brine around the outside of the meat, be careful not to overcook the meat. When serving the meat with veggies, only use the brine when necessary.

Step 5: Stuff It All Down There

Once your brine has cooled slightly and the meat is cooked, fill the pan with the same amount of water that it was before making the gravy. Bring the broth to a boil, and once boiling, reduce the heat to low and simmer until reduced by half (about 45-50% total volume), and about 20 minutes. After reducing the heat, remove the pot from the heat and put it on the stove top. Now, whisk the gravy and simmer until it reaches desired consistency. Blend it until smooth and puree until combined into a creamy gravy. Serve over some freshly made rice with a side of shredded cabbage. Enjoy!

Step 6: Put Out the Charcoal Grill

Once the wood-smoked brisket has finished cooling, transfer it onto a cutting board and slice into six pieces. Using a pair of heavy-duty chef knives, cut four wedges from the middle of the meat. If you're using a wooden skewer, the meat will need to be removed from the skewer. Next, use two chef knives to cut one slit from either end of the meat. Then, place the meat between the skewers and cook on both sides for three minutes per side. After 30 seconds, turn over and continue cooking. Finally, turn the pieces of meat over and cook on the other side for another 30 seconds until the meat is charred on both sides (if using a metal grill, simply leave it there and move away from the heat source). Season with salt and pepper, then flip over again and cook for another 30 seconds until the meat is cooked thoroughly. Once the meat is cooked to perfection, transfer the meat to a plate and let it cool slightly in the refrigerator to rest.

Step 7: Slice & Stack It Up

Once the meat and veggies are all assembled, it’s time to assemble your char-coal-grilled masterpiece. First, slice the meat into six patties. These are perfect for stacking on top of each other while baking in the oven. Then, stack the patties in single-layer fashion and pile them up on top of each other. Next, cut each patty into five wedges. Each wedge should be about ¾ inch long. Lastly, place the slices of veggie in alternating layers and fold the edges of each layer over the meat to seal it all together. Now, use the butchering knife to carefully trim the meat off.

Step 8: Toast and Fry

Before putting it in the oven, toast the meat on both sides and season with salt and pepper. Using a skillet or cast iron skillet, heat up a little bit of oil and sear the meat on both sides until cooked through (about 2-3 minutes per side). Let the chicken breasts crisp up and sear on both sides until they reach a nice dark char. Meanwhile, prepare the vegetables. Heat up a few tablespoons of vegetable stock, bring it to a boil, and simmer until it reduces to about 1/2 Tbsp. Once it’s reduced, add ½ cup water and cook until the vegetables are wilted.

Once fully wilted, remove the lid from the pan, and let the liquid reduce until it no longer looks cloudy. Add the vegetables and let cook a couple minutes, stirring frequently. Once the vegetables are wilted, return the pan to the heat, reduce the heat, and cover the bottom of the pot with foil.

Step 9: Warm-Up

Once the meat is cooked through to perfection, it’s time to finish off the glaze. Depending on how sweet you like your final dish, you can choose whether to garnish it with sugar or cinnamon sugar. Either way, it’s a simple matter of mixing the glaze and pouring it over the meat as it cooks.

Step 10: Serve

Now that the meat has cooked through and the vegetables are wilted, you can serve your char-coal grilled brisket. Simply toss the meat and veggies with the glaze, placing the sides next to one another. Top with a dollop of coleslaw, parmesan, shaved Parmesan, or your favorite sauce of choice. Finish it off with chopped parsley and a drizzle of lemon juice.