A Proper British Gravy

Name: A Proper British Gravy
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 8
Cuisine: American
Ingredients: PLAN/PURCHASE; grapeseed oil, for cooking; 8 oz ground chuck; 1 medium yellow onion, finely diced; 2 tsp fresh rosemary, finely chopped; 2 c water, room temperature; 1 c beef stock, not broth; 1 c light ale; 4 1/2 Tbsp flour, all purpose variety; 1 Tbsp black currant jam; 2 tsp dry mustard; 2 Tbsp malt vinegar; salt, kosher variety, to taste; black pepper, freshly ground, to taste

By Andy Anderson !
@ThePretentiousChef

I received this recipe the last time I was in London, and when the chef handed it to me he actually said: “This is a proper British Gravy.” WELL ALLRIGHTY THEN

Let’s just say that I was not disappointed. Good rich flavor that would compliment any beef dish, and I would be amiss if I didn’t tell you that it would go great over a mound of mashed taters.

In this example, I’m using this as a base for a meatball appetizer. YUMMY.

So, you ready… Let’s get into the kitchen.

Rating:

★★★★★ 1 vote5

Comments:

18 Comments

Serves:

Prep:

15 Min

Cook:

45 Min

Method:

Stove Top

Ingredients

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PLAN/PURCHASE
·

grapeseed oil, for cooking
8 oz

ground chuck
1 medium

yellow onion, finely diced
2 tsp

fresh rosemary, finely chopped
2 c

water, room temperature
1 c

beef stock, not broth
1 c

light ale
4 1/2 Tbsp

flour, all purpose variety
1 Tbsp

black currant jam
2 tsp

dry mustard
2 Tbsp

malt vinegar
·

salt, kosher variety, to taste
·

black pepper, freshly ground, to taste

How to Make A Proper British Gravy

Step-by-Step

PREP/PREPARE
Gather and prep your ingredients.
Add about a tablespoon of grapeseed oil to a pot over medium heat.
Add the ground beef, and use a wooden spoon to break it up as you cook.
Allow it to cook for a few minutes; it should still be slightly pink.
Remove from the pot, and place into a food processor, fitted with an S-blade, and then lightly season with some salt and pepper.
Give the partially cooked beef a few 1-second pulses, until it’s finely ground, but not mush.
Return the beef to the pot and finish cooking.
Chef’s Note: If you want to skip these steps, you can always have your butcher finely grind the beef right at the store.
Add the onion and rosemary leaves to the pot.
Continue to stir until most of the liquid from the onions has been cooked off, about 15 minutes.
Deglaze the pot using the light ale, and a wooden spoon.
Chef’s Note: Deglazing a pan utilizes a liquid (wine, beer, broth), to soften up and incorporate those yummy dried bits of flavor stuck to the bottom of the pan (called fonds) back into the recipe.
Cook until slightly reduced in volume, about 3 to 5 minutes.
Add the flour, dry mustard, jam, and vinegar to the two cups of water and whisk to combine.
Add the water and the beef stock to the skillet, and reduce heat to a simmer.
Simmer for 30 minutes, or until nice and thick.
Chef’s Note: During this time, season with more salt and pepper, to taste.
Chef’s Tip: I like to add a pinch of cayenne (especially in the cold Winter months) for a bit of a kick.
After 30 minutes add the gravy to a food processor fitted with an S-blade, and pulse until smooth.
Return to the pot, and keep warm until ready to use.
PLATE/PRESENT
Chef’s Note: Serve this over just about any beef, to add a bit of dimension to the dish.
In this example, I use it with some homemade meatballs as an alternative to the traditional Italian tomato sauce that would normally be used. These will be one of my New Year appetizers. Enjoy.
Keep the faith, and keep cooking.