Toda buena cena navideña viene acompañada de salsa, así que aquí está mi receta para una estupenda salsa navideña.
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Category
Techniques
Servings
8
Prep time
20 minutes
Cook time
1 hour
Any good Christmas feast comes with gravy, so here's my recipe for a great Christmas gravy!
Ingredients
- 4 shallots, finely sliced
- 1 carrot, diced
- 1 stick of celery, diced
- 2 tbsp beef tallow
- 5 cloves garlic, crushed
- 4 tbsp flour
- 2 tbsp tomato paste
- 375 ml (12 fl oz) dark ale
- 1 stick of rosemary
- 1 small bunch of thyme
- 1L (1.05 quarts) beef stock
Directions
Heat a large pot over high heat and add the beef tallow. Once it's hot, add the shallots with a pinch of salt and cook until they soften.
- After about 3-4 minutes, add the carrot and celery. Cook until they begin to brown slightly, then stir in the garlic.
- Add the flour and tomato paste next, mixing thoroughly. Cook for 2-3 minutes to remove the raw flour taste.
- Gradually pour in the dark ale, stirring continuously. Cook for 4 minutes, then add the rosemary, thyme, and beef stock.
- Stir the mixture well. Allow it to simmer for about 40 minutes, or until the gravy reaches your preferred consistency.
- Once the gravy is sufficiently thick, taste and adjust the seasoning if necessary. Finally, strain it through a sieve to remove any solid bits before serving.
