Make a rich and flavourful gravy perfect for your next roast beef. It combines beef trimmings, aromatic vegetables, dark ale, and herbs to create a complex sauce.
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Category
Dinner
Servings
1L
Prep time
20 minutes
Cook time
1 hour
Make a rich gravy perfect for your next roast beef. It combines beef trimmings, aromatic vegetables, dark ale, and herbs to create a complex sauce.
Ingredients
- 3 tbsp beef fat (or neutral-flavoured oil)
- 1 carrot, sliced
- 1 stick of celery, sliced
- 3 shallots, sliced
- 5 cloves garlic, crushed
- 300g (10½ oz) beef trimmings
- 2 tbsp tomato paste
- 300ml (10 fl oz) dark ale
- 2 sprigs rosemary
- 3 tbsp flour
- 1L (1¾ pints) beef stock
Directions
In a large saucepan over medium-high heat, add the beef fat (or oil). Once hot, add the beef trimmings with a pinch of salt and sauté until well browned.
- Add the shallots and carrots, and continue to sauté for another 3-4 minutes, or until the vegetables develop good colour. Then add the dark ale, celery, garlic, tomato paste, and rosemary, reducing the liquid by about three times.
- Stir in the flour, making sure to coat all the ingredients evenly. Cook for a couple of minutes to remove the raw taste of the flour, ensuring no dry spots remain.
- Add the beef stock, stirring well, and bring the pot to a light simmer. Continue to cook and reduce until the gravy reaches your desired thickness. Once the consistency is right, season with salt and strain the gravy through a fine sieve.
- You can either serve the gravy hot immediately or cool it down and reheat it when your roast beef is ready.
