A Proper British Gravy
By
Andy Anderson !
@ThePretentiousChef
8
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.
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.
Ingredients
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PLAN/PURCHASE
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·grapeseed oil, for cooking
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8 ozground chuck
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1 mediumyellow onion, finely diced
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2 tspfresh rosemary, finely chopped
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2 cwater, room temperature
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1 cbeef stock, not broth
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1 clight ale
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4 1/2 Tbspflour, all purpose variety
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1 Tbspblack currant jam
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2 tspdry mustard
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2 Tbspmalt vinegar
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·salt, kosher variety, to taste
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·black pepper, freshly ground, to taste
How to Make A Proper British Gravy
- 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.
About A Proper British Gravy
Course/Dish: Beef Meat Appetizers
Main Ingredient: Beef
Regional Style: American
Other Tags: Quick & Easy Heirloom
