Beef Gravy
- serving for 3-4
- 3 hours
- saucepan
For Gravy
Beef
beef fat/oil 1 tbsp
beef trimmings 200 g
Vegetables
medium onions 2 pc
carrots 2 pc
leek 1 pc
garlic 2 cloves
thyme 3 sprigs
Liquid
port wine 100 ml
red wine 300 ml
beef stock 800 ml
Seasoning
salt to taste
sherry vinegar/lemon juice to taste
Directions
-
Brown the beef trim in the beef fat, add the onions and cook down with a pinch of salt
-
Add the carrots, leeks, thyme and garlic until soften
-
Deglaze with port and wine and reduce by half
-
Add the stock and simmer for 2 hours until nice coating consistency
-
Strain and season to taste
Principles
- Browning beef: flavor and color
Notes
- 1 pound=16 ounces=453 g ; 1 tablespoon=15 g ; 1 teaspoon=5 g
- Gravy: a sauce made by mixing the fat and juices exuded by meat during cooking with stock and other ingredients
credit to chefthombateman