Gravy from Beginner to Pro

59 mins
Serves 2
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Directions

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