The best real Beef Gravy?

Question

Please help !!!.
What is the best way and or the best method to make beef gravy.im fed up with using instant os stock cubes.
cheers.
Stewart.

Answer 1

Beef Gravy
1/4 cup butter
1/4 cup flour
2 cups beef broth
1/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon Kitchen Bouquet (more if you like)

1. Melt butter in a saucepan over medium heat. Add flour and whisk together, making sure to get all visible lumps.
2. Add salt and pepper.
3. Cook over medium heat for 5 minutes or until mixture starts to turn light brown, be sure to stir constantly.
4. Turn heat to low and SLOWLY add broth, stirring constantly.
5. It will spit & bubble so be careful.
6. Add Kitchen Bouquet.
7. Turn heat back up to medium.
8. Continue stirring until gravy boils and thickens.
9. Makes about 2 cups.

Answer 2

Oh you poor thing! It's torture - not to mention sacrilege - to use Bisto on a roast you've cooked from scratch! This recipe has served me well for many years and works the same way for any kind of meat.

1) Put some chopped onions in the roasting tin under the meat while it's cooking. This adds to the flavour, and they caramelise during cooking so the gravy goes a nice shade of brown.

2) Keep the water you've drained off the veg.

3) While the meat's resting on a board under some foil ready to carve, scrape all the juices, onions and brown bits out of the roasting tin into a saucepan.

4) Rinse the tin with a little of the veg water to make sure you've got all the good stuff, then mix a tablespoon or so of cornflour into the rinsings before adding that to the saucepan and stirring well.

5)Add the rest of the veg water and bring to the boil, stirring constantly to make sure nothing catches on the bottom of the pan.

6) Keep going until it thickens to the desired consistency. Then taste it and season if it needs anything extra - I often find that my gravy needs black pepper, but if you've salted the water the veg was cooked in it shouldn't need any more.

7) Add any special flavourings eg horseradish for beef, redcurrant jelly/a tsp mint sauce for lamb, taste again and serve.

NB: If you don't want the onions in your gravy, pour it through a sieve into a jug before serving.

If I'm cooking pork I sometimes mix a chopped cooking apple with the onions before roasting - gives an interesting twist to the gravy.

Answer 3

When the beef is roasted take it out of the pan and put it to keep warm. Pour a little red wine or beer into the pan and stir and scrape to get all the bits up. Melt a thumb sized lump of fat or butter in a saucepan , take it off the heat and add a tablespoonful of ordinary flour, stir well, add the stock you just made with the bits in from the roasting pan, keep stirring, add some water - amount depends on how thick you like it and how much you want, you have to experiment - from your veg you have cooked and a teaspoon of gravy browning or soya sauce and put back on the heat. Keep stirring, bring to boil, strain through a sieve to get bits out, absolutely yummy. Even better if you have time is to not use any flour and boil with the lid off until it reduces naturally and thickens. Same recipe for pork or chicken but use white wine.

Answer 4

Save the water from any veg that you have boiled.
Tablespoon of bisto powder mixed with water.
As much juice from roast beef joint.
White pepper.
Roughly a tablespoon of plain flour.

Using the beef juices from the joint, put half into a frying pan, on fairly high heat, sprinkle small amount of flour, mixing all the time with a slatted spoon or flat whisk. Then add a lil more flour until the mix is bubblin and has a nice rich colour. Take off the heat adding a small amount of vegetable water whisking briskly to remove all lumps. Put back on the heat adding more water until the consistency is like soup. Then add a lil more beef juice and white pepper then add a lil bit at a time the bisto powder....the gravy will then thicken beautifully....then finally add any remainder of the beef juices.

The best gravy to pour over your Yorkshire puds and roast potatoes!

X

Answer 5

I think the best gravy of any kind must start with the drippings from the meat. For beef gravy, roast a nice chunk of beef and when it's done, remove the roast to a plate and place the roasting pan on the stovetop burner, over medium heat. Add 1 cup water to pan drippings, scraping any brown bits from bottom of pan. In a jar with a tight fitting lid, mix 2 tablespoons flour with 1 cup of water. Shake until smooth. Pour slowly into the bubbling drippings until desired thickness is reached. You may not need all the flour and water mixture. If gravy becomes too thick, add more water; if gravy is too thin add more flour/water mixture. Salt & pepper to taste.

Answer 6

The Only way to get real beef gravy is from Real beef stock out of your own beef roast.
Keep adding water as your roast cooks, get that caramelised beef stock. It is out of this world!

Answer 7

use the oil in the tray that you have cooked the beef add to the water used for cooking vegetables and add any herbs that you have used in your cooking i.e rosemary or thyme bring it all to the boil constantly stirring, I also add a bit of horseradish to the gravy if cooking beef, mint if cooking lamb and cranberry if chicken or turky, it brings a a whole new dimension to gravy!! (if you find that the gravy is too thin use cornflour to thicken using a sieve to pass the flour through)
MMM yum!!

Answer 8

5 kilo veal bones,two pigs trotters,chopped tomatoes,thyme,celery peppercorns salt carrots onions leeks,roast the bones until golden cook out chopped toms and the rest until nice and coloured add the bones and trotters cover with cold water bring to the boil and reduce to rolling simmer,deglaze the tray the bones were in with madera or a good red wine add to the pot ,reduce down till bones are showing then cover with cold water again ,repeat process of boiliing then simmering ,after about 8 to 12 hours taste the liquid,if its nice n rich in flavour,remove the bones and pass the liquid through a conical strainer then pass through a fine sieve.youll never tatse anything better,dont worry if after you store it it turns to a jelly like state ,thats what known as jus.it melts back down in the pan when your ready to eat.trust me its worth the extra work.

Answer 9

i use the drippings from beef, chicken, turkey etc...
to make gravy.
just add a lil stock if you don't have enough. lil flour or corn starch to thicken. lil seasoning... boil it to heat thru and thickent to desired constincey and presto- yummers!