Extraordinary Beef Gravy?
I recently overcooked a rib roast – not badly, but into the “well-done” class. The roast itself was still OK – but the gravy…the gravy was fantastic. I can only assume this is because I cooked a lot more juices out of the beef. I enjoyed just having leftover mashed potatoes and gravy from this roast, so I don’t even need a roast to come along with the gravy!
What made the gravy so good? What tecnique can I use to replicate this type of gravy?
Best Answer
It's probably less to do with the amount of juices that came out of the rib roast and more to do with the extended caramelisation of those juices produced by overcooking. Those burnt, caramelised bits left in the bottom of the pan are full of flavour and it's probably that, that added so much more flavour to your gravy than you're used to.
Just replicate it the next time you make a rib roast. Once the roast is done, take it out, cut a slice or two of the meat off, chop it up into small pieces, put it back in the pan and continue cooking until the pieces are burnt and caramelised. Make your gravy as before.
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What to add to beef gravy to make it taste better?
10 ways to spike your gravyWhat is the secret to good gravy?
Cooking Know-How: Making Gravy \u2013 Simple Tips for Success- Tip #1 \u2013 Remove excess fat.
- Tip #3 \u2013 To strain or not to strain the gravy.
- Tip #4 \u2013 Heat the liquid mixture, it needs to be hot!
- Tip #5 \u2013 Thickening the gravy.
- Tip #6 \u2013 Use a whisk to mix in the flour mixture.
- Tip #7 \u2013 If your gravy gets lumpy, strain it!
How do you make super thick gravy?
If you want extra-thick gravy, use 2 tablespoons per 1 cup of liquid (vegetable, chicken, or meat stock, ideally; a combination of pan drippings and stock; or water and bouillon). A good rule of thumb is to start with a single tablespoon. You can always add more.How does Jamie Oliver make beef gravy?
For the gravy, place the tray on the hob over a medium heat. Sprinkle in the flour, then mash everything with a potato masher, scraping up all the goodness from the base of the tray. Stir in the jam, then pour over the wine and let it bubble away for a minute or two, before pouring in the stock.The Most Amazing Gravy | Gordon Ramsay
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Answer 2
Have you ever heard of "rice and gravy"? It's ubiquitous in Cajun country. That's essentially what you made.
To repeat it, all you have to do it brown your meat really well and then deglaze the pan repeatedly throughout the cooking process. It should be a covered braise and you can make it with anything from a roast to meatloaf. You can do it with most meats, but beef and pork make the best gravy.
It's a process of browning, then deglazing with liquid (water works, so does wine and better), then letting the liquid evaporate, and browning some more, then deglazing, etc. Over and over until the meat is cooked.
Add some finely diced onions, bell peppers, and celery (and a small amount of garlic later in the process (don't burn it, else very bitter) to achieve what the Cajuns do. It cooks down and melds with the gravy to make something that taste just short of fantastic. Careful not to burn it, as you can't fix the dish if the onions or pepper burn.
When just about done, deglaze one last time, but don't use too much liquid. Scrap all the delicious brown bits off the bottom of the pan and call it done.
Also, it's much better on Day 2 and 3 after it rests.
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