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
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