I am cooking a joint of beef and want the perfect gravy homemade?

Answer 1

Take the beef from the baking dish ( I assume that is what you are cooking it in) and there should be some juices left from the meat. Place the baking dish (or if not using a baking dish - get the juices out and place them in a frying pan or saucepan) with the juices on the stove (hot plate) that is on a low to medium heat.

Add some flour to the juices and stir so it does not stick to the bottom. Once combined gradually add some water from any vegetables you may have cooked to go with the beef, if you have not got any vegetable water use some liquid stock or red wine.

Add the liquid gradually and stir all the time, the gravy should thicken and have a great flavour - if it is not full of flavour try adding a broken up beef stock cube.

I always add a fair bit of freshly ground pepper.

I reckon roast beef (which I had for tea tonight) needs to be eaten with horseradish cream - yum!

Answer 2

Before you start, first chop up a small onion and just cover the bottom of the roasting tin with some beef stock (stock cube is fine). Place the joint in the oven and cook as usual. Afterwards take out your joint and let it rest on a plate or whatever you use. Next put your roasting tin over the hob, simmer and add some gravy mix (we pref are Bisto!) Flour will thicken it but it won't be as tasty. Stir until your happy it's enough & ok. This is delicious!!

Answer 3

REAL GRAVY IS EASY - NO NEED FOR BISTO, OXO ETC:

1) Put the meat to rest. In the meat tray retain a modest amount (a couple of tablespoons) of meat juices, not too fatty.

2) Add a tablespoon of cornflour and stir to a paste.

3) Gradually add vegetable water, stirring continuously over a low heat, be careful it doesn't get lumpy (if it does, you can sieve it later)

4) Begin to add flavours: Lee & Perrins, marmite, red wine, salt, pepper etc etc, tasting the while.

5) Increase heat, thicken (naturally - through heat alone) while stirring.

NB Gravy is different for different roast meats: chicken gravy should be pale and thin, beef gravy should be more glutinous and darker. Practice makes perfect.

Answer 4

The best gravy is made in the same pan as that which the meat was roasted in.

Remove your joint of beef - wrap in foil and let it rest before you carve it.

Remove any excess fat and juices from the roasting pan - but don't wash. Add water and bring to the boil.

You can use a thickening agent like Bisto/gravox and cornflour to thicken the gravy or you can use a little mashed sweet potato and a small amount of soy sauce instead. It will depend on what type of taste you prefer. Heat and stir to thicken

Mix well which will lift the residues from the pan and add to the flavour.

Don't forget to make Yorkshire Puddings to go with the roast beef!!

Answer 5

Hi hope this helps, you need a good homemade stock, or you can cheat and buy one! when you get the meat out drain off the excess fat from the jucises, put the pan on the stove and sprinkle a large tablespoon of flour in with the juice, mix untill the flour is coated in the juice about 3/4mins, slowley add the stock untill you have a nice thick gravy taste and season,when you are ready to searve you can add some double cream.you can also add red wine when you have cooked of the flour cook for a further 4/5 mins to reduce then add the stock.

Answer 6

Beef gravy is the best for flavour cook your meat then the juices that are left you use about 4 table spoons i then sieve self raising flour and two oxo cubes until you reach a fine consistence,.Next add the water {gradually remembering to stir as you add },as not to make the gravy lumpy i use the water from swede,potato {not to much potato},cabbage ,or if you prefer cauliflower,and a bit of carrot and garden pea water,then your finishing touches gravy browning half of a t-spoon and you will be a gravy connoisseur.all the best i hope your guests enjoy Bon appetite.

Answer 7

Remove the meat from the roasting tin. Pour half a pint of the water used to cook the vegetables into the roasting tin and add 1 teaspoon of flour. Put it on the hob to boil stirring all the time until it thickens and reduces. Yummy!

Answer 8

take around 3 tablespoons of fat that you have roasted the beef in and put it in a pan on a low light, then take the juices from you veggies and put in a jug, (the amount depends on how much gray you want), crumble two or three oxo cubes into it and stir until dissolved, take a heaped spoonful of plain flour and mix it with the fat, when it has turned into a rue, slowly add the vegitable juices and stir constantly, it might look a bit yukky, but carry on, (the best thing to do is whisk with a balloon whisk to get out any lumps). carry on adding the juices, until you have eough gravy.mmmmmmmm and for lamb, add some rosemary and mint jelly.

Answer 9

Bisto and oxo. Why do ppl say that, it means its not home made!! Get your pot, a medium one and add a carrot sliced, an onion, some oil and fry until slighty brown. Then add meat juice and some tomato puree. cook for a min or two and add in a pint of water and bring to the boil. While this is boiling get a bit of flour and add melted butter to it to make a roux( thickening agent). add it in bit by bit as you blend it with a hand gun until it starts to thicken. put it back on the heat and add some dark soy sauce and then sieve it into a jug. Delicious!!

Answer 10

with the juices from the beef gradually mix in some plain flour that has already been combined with water to a soft consistency (similar to batter mix) approx 2-3 tablespoons of flour should do, make sure the tin of juices if off the heat to avoid it going lumpy when it is all smoothly combined gradually add the water from your veg returning the tin to a low heat keep stirring and adding as much veg water until you reach the required thickness, taste and add stock cubes if necessary..