BEEF BONE GRAVY RECIPE
Provided by JimMac
Number Of Ingredients 11
Steps:
- In a hot oven (450-500F) roast all the bones for 15-20 minutes until sizzling and nicely browned. Place the browned bones and the fresh piece of shin in your largest stock pot and cover by at least half an inch with cold water or beef broth. Bring to boiling point, but never allow more than the most tremulous simmer. Patches of dirty grey-brown bubbles (scum!) will appear on the surface. Skim these off with a spoon. When the only scum appearing is a clean white colour, you can stop skimming. Now add the vegetables, washed and cut up into chunky pieces, and the herbs. Bring back to your slow, tremulous simmer, and cook for 4-5 hours minimum, ideally 6 or 7. (Remove the shin after 3 hours if you want to eat it - delicious cold and dressed with a mustardy vinaigrette). Strain the stock into a clean pan or large basin. Discard the vegetables and bones (feed both to the dog if you like). Leave the stock in a fridge or cool place, ideally overnight, so the stock turns to jelly and the fat sets hard on the top. Carefully remove all the fat and discard. Warm up the stock over a gentle heat, so it liquifies completely, then strain it carefully through muslin or a cotton cloth. Transfer to a clean heavy-based pan of at least 4 litres capacity, add the wine, and boil hard to reduce. As it becomes darker and more concentrated, taste regularly. It will taste like it needs salt but don't be tempted to add it yet as it will get much too salty as it reduces. Stop when you have a rich, concentrated beefy sauce that is lightly syrupy but not too sticky. Only at this point should you season, to taste, with salt. You can keep this sauce, chilled as a jelly, in the fridge for up to a week. To serve it with the beef, gently warm it until not quite boiling, and 'refresh' with a few drops of new wine, before serving. You can also add the deglazed pan juices from the roasting tray, but make sure they are not too salty, and not too fatty, or they will spoil all your hard work.
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khurram mughal
[email protected]This gravy is amazing! It's so easy to make and it tastes like it came from a restaurant. I've used it on everything from beef to chicken to fish, and it's always been a hit.
Asad Channa
[email protected]I love this recipe! The gravy is so rich and flavorful, and it's perfect for any occasion. I've used it on everything from beef to chicken to pork, and it's always been a hit.
Jacob Montes
[email protected]This is the best beef bone gravy recipe I've ever tried. It's so easy to make and the flavor is incredible. I've used it on everything from beef roast to pot roast, and it's always a hit.
Calvin chin
[email protected]This gravy is a game-changer! It's so easy to make and it tastes like it came from a Michelin-starred restaurant. I've used it on everything from beef to chicken to fish, and it's always been a hit.
Aitekol Khan
[email protected]I'm so glad I found this recipe! The gravy is so rich and flavorful, and it's the perfect addition to any meal. I've used it on everything from beef to chicken to pork, and it's always been a hit.
Chloe Podwojska
[email protected]This is the perfect recipe for a quick and easy weeknight meal. The gravy is so flavorful and it comes together in just a few minutes. I love serving it over mashed potatoes or rice.
Rosina Boatemaa
[email protected]This gravy is amazing! It's so easy to make and it tastes like it came from a restaurant. I've used it on everything from beef to chicken to fish, and it's always been a hit.
Gulsher Ahmed
[email protected]I love this recipe! The gravy is so rich and flavorful, and it's perfect for any occasion. I've used it on everything from beef to chicken to pork, and it's always been a hit.
phil parker
[email protected]This is the best beef bone gravy recipe I've ever tried. It's so easy to make and the flavor is incredible. I've used it on everything from beef roast to pot roast, and it's always a hit.
Atyoung lilian
[email protected]I'm not usually a fan of gravy, but this recipe changed my mind. It's so smooth and flavorful, and it really elevates any dish. I've used it on steak, chicken, and even fish, and it's always been a hit.
Abbas Rajpoot
[email protected]This gravy is the perfect addition to any meal. It's rich, flavorful, and has a beautiful deep brown color. I love serving it over mashed potatoes, roasted vegetables, or even just a piece of grilled chicken.
Ann Nambafu
[email protected]I've been using this recipe for years and it never fails me. The gravy is always delicious and it's so versatile. I use it on everything from beef to chicken to pork.
fedaa alislam
[email protected]This recipe is a lifesaver! I'm not the best cook, but I can always make a delicious gravy with this recipe. It's so easy to follow and the end result is always impressive.
Harun Hw
[email protected]This gravy is amazing! I used it on my Thanksgiving turkey and it was the best gravy I've ever had. It's so rich and flavorful, and it really made the turkey shine.
Arslan Safi
[email protected]I love this recipe! It's so easy to make and the gravy always turns out perfect. I've used it on everything from beef roast to chicken pot pie, and it's always a hit.
Rabin Chaulagain
[email protected]This recipe is a keeper! I've tried many beef bone gravy recipes before, but this one is by far the best. The instructions are clear and easy to follow, and the end result is a delicious, hearty gravy that's perfect for any occasion.
king bacon
[email protected]Absolutely perfect recipe! The gravy turned out rich and flavorful, with a beautiful dark brown color. I served it over mashed potatoes and roasted chicken, and it was a hit with my family. Will definitely be making this again.