Roast Beef Gravy
Introduction to my Roast Beef Gravy
One of my favourite dinners is a traditional Sunday roast with all the trimmings, centered around a nice joint of roast beef. Accompanying the meat, I make up the Roast Beef Gravy recipe mix below which I think tastes absolutely fantastic. It only takes a few minutes to prepare, so you can be doing this while your meat rests. I hope you like it!
What You Need
- The juices from your meat
- Beef stock cube
- Red wine
- Your roasting tin
- Small whisk
- Mixing Jug
- Gravy Boat/Jug
How To Make It
The first step towards making the perfect roast beef gravy, and the most important step is to make sure you keep the juices in the roasting tin after you've removed the meat. These juices contain so much flavour it would be such a shame to waste them. Check the juices for any fat, which you will see floating on top of the liquid, and carefully spoon off and discard as much as you can. Dont worry if you dont get it all, we just want rid of the majority to prevent your roast beef gravy tasting only of fat.
Put the roasting tin with the juices in on the hob and apply on a low heat. Add a beef stock cube and some red wine (about a large glass) and allow the mix to heat up while stirring with a small hand whisk.
In a separate jug, mix half a pint of water with a tablespoon or so of cornflour. Add about half of this liquid to the roasting tin and bring to the boil. This will help thicken your sauce.
If you find your gravy too thick, add a little more wine, if its too thin, add more of your cornflour/water mix. Do this until you get to a consistency you like.
Once you're there sieve the gravy into your gravy boat/jug and enjoy!
The same idea can be used for other meats, just change to the appropriate stock cube instead of the beef one, and use white wine for white meats, or red for red meats. Why not try it yourself and let me know what you think in the comments section below! I think its one of the best roast beef gravy recipes i've ever tried! Thanks for reading