Directions: |
Directions:Preheat the oven to 375ºF. Place bones and meat into a shallow roasting pan and drizzel with olive oil. Roast stirring occasionally until browned (1-2 hours or so)
Peel the onions, wash the carrots, then roughly chop with the celery and bacon. Put the veg, bacon, bay leaves, and rosemary into a roasting tray with the browned meat Add 1 -2 litre of water. Season with sea salt and black pepper, toss, then cook for 1 -2 hours, or until tender.
.Remove the tray from the oven and really grind and mash everything with a potato masher, scraping up all the goodness from the base of the tray If you want to add sherry or port, now’s the time to do so; just leave it to cook away for a few minutes.
Pour through a coarse sieve into a large bowl, pushing all the goodness through with the back of a spoon. Taste and season to perfection, and cool in the fridge. Remove fat from the top of the container. Place into containers or bags and pop into the fridge or freezer. ready to finish off when needed
On the day of use thaw the gravy mixture.
When the roast is perfectly cooked, remove it to a platter to rest. Skim away most of the fat from the cooking tray. Pour your defrosted make-ahead gravy into the tray with the rest of the meat juices. Bring to a boil on the stovetop and scrape up all those sticky bits from the base. Carefully strain through a coarse sieve into a pan, and thicken if necessary with a rue. Adjust seasoning (I find it usually needs some salt) as needed. Add any extra resting juices from the roast before serving. |
Personal
Notes: |
Personal
Notes: Can substitute dry herbs but be careful not to overdo it.
I save scraps (meat trimmings, bones, onion, carrots, celery, and tomatoes) in the freezer to use.
Does not matter what cut of meat you use - just look for something cheap like blade steak, shanks, etc.
Can skip using the pan drippings or save them for the next time. Some roasts like standing rib roast generate very little drippings
This takes a while but simplifies the last-minute prep for dinner.
|
This recipe for Beef or Pork Gravy - Make ahead is from