Gravy from Beginner to Pro

Name: Gravy from Beginner to Pro
Total time: 59 min
Yield: 2 servings
Cuisine: British
Ingredients: 1 beef stock cube; 1 chicken stock cube; 600 ml boiling water; 50 g butter; 50 g plain flour; 2 chicken wings; 3 onions; 2 carrots; 2 celery stalks; 1 sprig thyme; 1 sprig rosemary; 2 bay leaves; 700 ml chicken stock; 30 g flour; 30 g butter; 1 tsp tomato puree; 1 tsp balsamic vinegar; 100 ml Madeira wine; 1 kg beef bones; 3 white onions; 3 tbsp tomato puree; 4 carrots; 2 celery stalks; 3 sprigs parsley; 3 sprigs thyme; 2 bay leaves; 1 handful peppercorns; 2 shallots; 2 carrots; 1 celery stalk

59m

Serves 2

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Gravy from Beginner to Pro

facebook.com

59m

Serves 2

Directions

1Dissolve beef and chicken stock cubes in hot water.
2Make a roux with flour and butter.
3Gradually incorporate the stock for a thick gravy.
4Roast chopped chicken wings, mirepoix, rosemary, thyme and bay leaves until golden brown.
5Add the roasted ingredients to a pan with melted butter and sprinkle with flour.
6Add a touch of tomato paste, balsamic vinegar and Madeira wine.
7Gradually add in good quality chicken stock and mash the veg and chicken to release flavour.
8Strain with a fine sieve and season to taste.
9For the beef stock, roast beef bones in tomato puree and white onions.
10Add to a large pot with mirepoix, parsley, thyme, bay leaves, peppercorns and enough water to cover.
11Simmer for 8 hours, strain and leave to cool in the fridge until the fat solidifies.
12Remove the fat sheet and add a mirepoix to melted beef dripping in a pan with rosemary, thyme, bay leaves and red wine.
13Reduce the wine, add the beef stock and reduce again.
14Drain, then gradually add to a roux until thick and glossy.

Ingredients

1 beef stock cube
1 chicken stock cube
600 ml boiling water
50 g butter
50 g plain flour
2 chicken wings
3 onions
2 carrots
2 celery stalks
1 sprig thyme
1 sprig rosemary
2 bay leaves
700 ml chicken stock
30 g flour
30 g butter
1 tsp tomato puree
1 tsp balsamic vinegar
100 ml Madeira wine
1 kg beef bones
3 white onions
3 tbsp tomato puree
4 carrots
2 celery stalks
3 sprigs parsley
3 sprigs thyme
2 bay leaves
1 handful peppercorns
2 shallots
2 carrots
1 celery stalk
1 sprig thyme
1 sprig rosemary
2 bay leaves
200 ml dry red wine
30 g butter
30 g flour
2 tsp beef dripping

Equipment

bowlpotpanspatulasievebaking sheetknife

Gravy from Beginner to Pro

59m

Serves 2

facebook.com

Gravy from Beginner to Pro

facebook.com

59m

Serves 2

Directions

1Dissolve beef and chicken stock cubes in hot water.
2Make a roux with flour and butter.
3Gradually incorporate the stock for a thick gravy.
4Roast chopped chicken wings, mirepoix, rosemary, thyme and bay leaves until golden brown.
5Add the roasted ingredients to a pan with melted butter and sprinkle with flour.
6Add a touch of tomato paste, balsamic vinegar and Madeira wine.
7Gradually add in good quality chicken stock and mash the veg and chicken to release flavour.
8Strain with a fine sieve and season to taste.
9For the beef stock, roast beef bones in tomato puree and white onions.
10Add to a large pot with mirepoix, parsley, thyme, bay leaves, peppercorns and enough water to cover.
11Simmer for 8 hours, strain and leave to cool in the fridge until the fat solidifies.
12Remove the fat sheet and add a mirepoix to melted beef dripping in a pan with rosemary, thyme, bay leaves and red wine.
13Reduce the wine, add the beef stock and reduce again.
14Drain, then gradually add to a roux until thick and glossy.