Gravy from Beginner to Pro

59 mins
Serves 2
Serves

Directions

  1. 1.

    Dissolve beef and chicken stock cubes in hot water.

  2. 2.

    Make a roux with flour and butter.

  3. 3.

    Gradually incorporate the stock for a thick gravy.

  4. 4.

    Roast chopped chicken wings, mirepoix, rosemary, thyme and bay leaves until golden brown.

  5. 5.

    Add the roasted ingredients to a pan with melted butter and sprinkle with flour.

  6. 6.

    Add a touch of tomato paste, balsamic vinegar and Madeira wine.

  7. 7.

    Gradually add in good quality chicken stock and mash the veg and chicken to release flavour.

  8. 8.

    Strain with a fine sieve and season to taste.

  9. 9.

    For the beef stock, roast beef bones in tomato puree and white onions.

  10. 10.

    Add to a large pot with mirepoix, parsley, thyme, bay leaves, peppercorns and enough water to cover.

  11. 11.

    Simmer for 8 hours, strain and leave to cool in the fridge until the fat solidifies.

  12. 12.

    Remove the fat sheet and add a mirepoix to melted beef dripping in a pan with rosemary, thyme, bay leaves and red wine.

  13. 13.

    Reduce the wine, add the beef stock and reduce again.

  14. 14.

    Drain, then gradually add to a roux until thick and glossy.

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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

bowl pot pan spatula sieve baking sheet knife

Tips

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