The Holy Grail of Gravy
One of the things that took me ages to get around to learning in cooking was how to make gravy.
You see the thing is I absolutely love gravy and the thicker the better, but it's easy to fall into the trap of just using granuals because a) they don't taste too bad and b) it's quick a bit of boiling water add some granuals and your done!
But the thing is when you make your own gravy with the juices of the meat you've just cooked then there is nothing that compares.
As with all cooking I like to experiment with stuff as at the end of the day thats what cooking is all about, you know, take a basic recipe and make it your own.
So without further ado let me tell you about the gravy I made yesterday.
First of all I roasted my joint (which was a fantastic cut of topside beef - cooked to perfection if I do say so myself :0) )
Now when cooking the beef I rested it on an onion which I had cut in half and these cooked with the beef. Once the beef was cooked I took everything out of the roasting dish and added a liberal splash of red wine. The roasting dish was on a low gas and I used the wine to scrape up the scraps on the bottom of the dish and mix with the juices.
Once this was on the go I put the onions bak in the roasting dish and chucked in some Thyme, a clove of Garlic which was peeled but not sliced and a tomato which had been cut in half, which once they had softened a bit I then squashed with a potato masher.
Next I added some cornflour. I used about two tablespoons in a quarter of a wine glass of cold water and stirred it til it was disolved.
Anyway after this was in the dish I added about 350 ml (approx 1 and 1/2 cups) of beef stock.
I brought this all to the boil and then down to a low gas and simmered til it was the thickness I liked and I was stirring all the time.
When it was at the right thickness I then passed all through a sieve into a gravy dish and voila fantastic gravy to go with my beautiful piece of beef, now that is what I call heaven.
Til next time
Gordon
You see the thing is I absolutely love gravy and the thicker the better, but it's easy to fall into the trap of just using granuals because a) they don't taste too bad and b) it's quick a bit of boiling water add some granuals and your done!
But the thing is when you make your own gravy with the juices of the meat you've just cooked then there is nothing that compares.
As with all cooking I like to experiment with stuff as at the end of the day thats what cooking is all about, you know, take a basic recipe and make it your own.
So without further ado let me tell you about the gravy I made yesterday.
First of all I roasted my joint (which was a fantastic cut of topside beef - cooked to perfection if I do say so myself :0) )
Now when cooking the beef I rested it on an onion which I had cut in half and these cooked with the beef. Once the beef was cooked I took everything out of the roasting dish and added a liberal splash of red wine. The roasting dish was on a low gas and I used the wine to scrape up the scraps on the bottom of the dish and mix with the juices.
Once this was on the go I put the onions bak in the roasting dish and chucked in some Thyme, a clove of Garlic which was peeled but not sliced and a tomato which had been cut in half, which once they had softened a bit I then squashed with a potato masher.
Next I added some cornflour. I used about two tablespoons in a quarter of a wine glass of cold water and stirred it til it was disolved.
Anyway after this was in the dish I added about 350 ml (approx 1 and 1/2 cups) of beef stock.
I brought this all to the boil and then down to a low gas and simmered til it was the thickness I liked and I was stirring all the time.
When it was at the right thickness I then passed all through a sieve into a gravy dish and voila fantastic gravy to go with my beautiful piece of beef, now that is what I call heaven.
Til next time
Gordon
posted by Brad Burns at 3:58 PM
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