Beef Gravy
 
Beef Gravy
 
SUNDAY ROAST PERFECTION

Beef Gravy

20mins
medium
Servings: 4

Turn the delicious juices created from your roast beef into this rich, glossy beef gravy, thanks to our bone broth cubes. Made from the fond left in the roasting tin, this gravy combines the depth of red wine, the warmth of rosemary, and the savoury boost of our broth cubes. A touch of redcurrant jelly and dark soy adds subtle sweetness and umami, creating a sauce that clings perfectly to your meat. Quick to make and packed with authentic, slow-cooked flavour, once you give this a go, you'll never touch gravy granules again.

Ingredients

Grass-fed Organic Beef Bone Broth Cubes
£6.00
£6.00
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Instructions

  1. Remove your roasting meat and any veg from the pan, leaving about 1 tbsp of fat and the fond behind (the caramelised bits at the bottom of the tray).
  2. Place the roasting tin on a medium heat (make sure your tray is heat-proof, otherwise transfer the fond and fat to a pan).
  3. Add the rosemary sprig and flour and whisk it together with the remaining fat for a couple of minutes, until it's cooked down.
  4. Add in the red wine and use it to deglaze the pan so all the lovely caramelised bits are incorporated into the gravy.
  5. Next, whisk in the water and add in the bone broth cubes, stirring until they've completely melted.
  6. Simmer for 8 to 10 minutes until thickened, then whisk in the redcurrant jelly and soy sauce.
  7. If at this point your gravy is looking too thick, you can loosen it with a splash of water until you reach a glossy consistency of your preference (ideally it still coats the back of a spoon).
  8. Now your gravy is ready. Serve it in a gravy boat and pour generously over your roast dinner.