Gravy from Beginner to Pro

Name: Gravy from Beginner to Pro
Total time: 8 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 chopped chicken wings; 3 onions; 2 carrots; 2 celery stalks; 1 thyme sprig; 1 rosemary sprig; 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 parsley sprigs; 3 thyme sprigs; 2 bay leaves; 1 handful peppercorns; 1 beef stock; 2 shallots; 2 carrots

Serves 2

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Gravy from Beginner to Pro

youtube.com

Serves 2

Directions

1Dissolve beef and chicken stock cubes in hot water.
2Make a roux with flour and butter.
3Gradually incorporate the stock.
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 tomato paste, balsamic vinegar, and Madeira wine.
7Gradually add in good quality chicken stock.
8Mash the veg and chicken to release the flavor.
9Strain with a fine sieve and season to taste.
10For the pro gravy, roast beef bones in tomato puree and white onions.
11Add to a large pot with mirepoix, parsley, thyme, bay leaves, peppercorns, and water to cover.
12Simmer for 8 hours, strain, and let cool in the fridge until the fat solidifies.
13Remove the fat sheet.
14Add mirepoix to melted beef dripping in a pan with rosemary, thyme, bay leaves, and red wine.
15Reduce the wine, add beef stock, and reduce again.
16Drain and 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 chopped chicken wings
3 onions
2 carrots
2 celery stalks
1 thyme sprig
1 rosemary sprig
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 parsley sprigs
3 thyme sprigs
2 bay leaves
1 handful peppercorns
1 beef stock
2 shallots
2 carrots
1 celery stalk
1 thyme sprig
1 rosemary sprig
2 bay leaves
200 ml dry red wine
30 g butter
30 g flour
2 tsp beef dripping

Equipment

bowlpotpansievebaking sheet

Tips

Use good quality chicken stock for a richer flavor
For pro gravy, make your own homemade beef stock
Let the pro gravy rest for 24 hours before serving

Gravy from Beginner to Pro

Serves 2

youtube.com

Gravy from Beginner to Pro

youtube.com

Serves 2

Directions

1Dissolve beef and chicken stock cubes in hot water.
2Make a roux with flour and butter.
3Gradually incorporate the stock.
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 tomato paste, balsamic vinegar, and Madeira wine.
7Gradually add in good quality chicken stock.
8Mash the veg and chicken to release the flavor.
9Strain with a fine sieve and season to taste.
10For the pro gravy, roast beef bones in tomato puree and white onions.
11Add to a large pot with mirepoix, parsley, thyme, bay leaves, peppercorns, and water to cover.
12Simmer for 8 hours, strain, and let cool in the fridge until the fat solidifies.
13Remove the fat sheet.
14Add mirepoix to melted beef dripping in a pan with rosemary, thyme, bay leaves, and red wine.
15Reduce the wine, add beef stock, and reduce again.
16Drain and gradually add to a roux until thick and glossy.