GRAVY FROM BEEF STOCK RECIPES
ROASTED TOPSIDE BEEF RECIPE | JAMIE OLIVER RECIPES
Seasoning the outside of the beef generously with freshly ground black pepper then searing it in a super-hot pan will give you a bark-like, gnarly coating that everyone will go mad for!
Total Time 2 hours
Yield 12
Number Of Ingredients 12
Steps:
- Take the beef out of the fridge 1 hour before you want to cook it, to let it come up to room temperature. Preheat the oven to 180ºC/350ºF/gas 4.
- Drizzle the beef with 1½ tablespoons of oil, season with a pinch of sea salt and a good pinch of black pepper, then rub all over the meat.
- Place a 25cm x 35cm roasting tray on the hob over a high heat, drizzle in 1 tablespoon of oil, then sear the beef for a few minutes, until browned all over.
- For the trivet, roughly chop the celery and carrots into big chunks, peel and chop the onion into wedges and break up the garlic bulb into cloves.
- Throw the trivet of vegetables into the tray with the bay and rosemary, jiggling the tray to coat the veg in any juices, then roast for 1 hour and 15 minutes for medium and blushing, or cook to your liking. Baste the beef halfway through and if the veg looks dry, add a splash of water to the tray to stop them from burning.
- Remove the beef to a platter, cover with tin foil and leave to rest while you make the gravy.
- For the gravy, place the tray on the hob over a medium heat. Sprinkle in the flour, then mash everything with a potato masher, scraping up all the goodness from the base of the tray.
- Stir in the jam, then pour over the wine and let it bubble away for a minute or two, before pouring in the stock. Bring to the boil, then turn the heat down low and simmer for around 30 minutes, or until thickened and reduced, stirring occasionally.
- When the gravy is the consistency of your liking, pour it through a sieve into a pan, pushing all the goodness through with the back of a spoon. Keep warm over a low heat until ready to serve, skimming away any excess fat that comes to the surface, then pour into a gravy boat.
- Carve the beef into lovely thin slices, and serve with all the usual trimmings – delicious with Yorkshire puddings, roast potatoes, watercress and a dollop of horseradish.
Nutrition Facts : Calories 375 calories, FatContent 9.8 g fat, SaturatedFatContent 3.2 g saturated fat, ProteinContent 62.1 g protein, CarbohydrateContent 8.2 g carbohydrate, SugarContent 5 g sugar, SodiumContent 0.93 g salt, FiberContent 1.6 g fibre
BEEF TIPS & GRAVY – INSTANT POT RECIPES
Provided by Chop Secrets
Prep Time 5 minutes
Cook Time 25 minutes
Yield 4 - 6 servings
Number Of Ingredients 13
Steps:
- Add olive oil to the Instant Pot. Using the display panel select the SAUTE function.
- When oil gets hot, add meat and onions. Brown the meat on all sides, 4-5 minutes.
- Add broth and wine to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
- Add mushrooms and stir to combine. Add a steam rack or riser on top of the mushrooms. (Use the one that came with your pot,)
- Place potato cubes into a steamer basket and place basket on the steam rack or riser.
- Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
- Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 15 minutes.
- When the time is up, quick-release the pressure.
- Carefully remove the potatoes to a bowl. Add butter, sour cream and salt and mash to desired consistency.
- Remove steam rack or riser and stir in worcestershire.
- In a small bowl, mix together 1/2 cup of pot liquid and cornstarch. Stir into the pot until thickened, returning to SAUTE mode as needed. Adjust seasonings.
- Serve beef and mushrooms over mashed potatoes. Garnish with chopped italian parsley (optional)
More about "gravy from beef stock recipes"
ROAST BEEF & YORKSHIRE PUDDINGS | JAMIE OLIVER RECIPES
This supercharged roast dinner will send your taste buds out of control. I've enlisted the force of science in order to get the Yorkshire puddings bang-on. It's a precise method, but the beauty is it's guaranteed to give you beyond brilliant results, every time. Make the gravy in advance, if you want to get ahead.
From jamieoliver.com
Total Time 6 hours 20 minutes
Calories 812 calories per serving
From jamieoliver.com
Total Time 6 hours 20 minutes
Calories 812 calories per serving
- Ideally, make your Yorkie batter the night before. Whisk the eggs, flour, milk, 25ml of water and a pinch of sea salt to a smooth batter, then pop into the fridge overnight, removing when you preheat the oven for the meat (or, as a minimum, make the day you need it but leave to rest at room temperature for at least 30 minutes).
- Preheat the oven to 180ºC/350ºF/gas 4.
- For the gravy, place the bones in a large roasting tray. Trim, wash and roughly chop the leeks, quarter the unpeeled onions, then add to the tray and roast for 45 minutes, or until golden brown.
- Remove the bones and veg to a large pot, keeping the tray of juices to one side. Top up the pot with 2.5 litres of water, bring to the boil, then reduce to a simmer for at least 2 hours 30 minutes, or until the liquid has reduced by half.
- Place the tray over a medium heat on the hob, then add the flour and stir well to pick up any sticky bits from the bottom. Pour in the wine and port, leave to bubble away for 1 minute, then gradually whisk in a few ladles of the stock, before tipping it all back into the pot.
- Simmer gently for a further 2 hours, or until you reach your desired consistency.
- Lift out the bones and strain the gravy, skimming off any fat from the surface, then adjust the seasoning, if needed. Keep aside to reheat at the last minute.
- When you’re ready, remove the beef from the fridge and leave to come up to room temperature. Turn the oven up to full whack (240ºC/475ºF/gas 9).
- Score the beef fat in a criss-cross fashion, then rub with 1 tablespoon of oil.
- In a blender, blitz the peppercorns, 1 tablespoon of salt and the rosemary leaves to a fine dust, then sprinkle and pat all over the beef.
- Place a large roasting tray on a medium-high heat, carefully sear the beef on all sides, then transfer to the oven.
- Immediately reduce the temperature to 180ºC/350ºF/gas 4 and roast for 50 minutes – this will give you medium-rare (cook for a little longer, if you prefer) – then remove to a board. Cover and rest for 30 minutes.
- Turn the oven up to 220ºC/425ºF/gas 7.
- Divide the dripping between a 6-well deep Yorkshire pudding tray (8.3g per well, if you want to be super-scientific about it!), then place on the middle shelf of the oven for 5 minutes, or until the fat is smoking hot.
- Quickly but carefully pour the batter into the wells – each should be between half and three-quarters full. Immediately return to the oven and bake for 25 minutes, or until they have quadrupled in volume, are deep golden all over and sound hollow when tapped.
- Carve and serve up the beef, adding a Yorkshire pudding to each plate, then drizzle with gravy (reheat, if needed). Delicious served with pinches of lemon-dressed watercress, horseradish and crispy roast potatoes.
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BEEF WELLINGTON WITH PORT GRAVY - GOOD HOUSEKEEPING
Nothing says special occasion quite like a beef wellington and the combination of Parma ham, porcini paste and garlic spinach in ours makes for a taste sensation that’s well worth the effort.
From goodhousekeeping.com
Total Time 2 hours 25 minutes
Category dinner party, dinner, main dish, meat
Cuisine American
Calories 797 calories per serving
From goodhousekeeping.com
Total Time 2 hours 25 minutes
Category dinner party, dinner, main dish, meat
Cuisine American
Calories 797 calories per serving
- For the wellington, pat fillet dry with kitchen paper. Heat oil in a large frying pan over high heat and fry beef for 8-10min, turning regularly, until browned all over (including ends). Cool on wire rack set over a baking tray. Melt butter in the same pan, add garlic and cook 30sec. Add half the spinach; season with salt, pepper and nutmeg; cook until slightly wilted. Add remaining spinach and cook, stirring, until completely wilted. Drain in a colander in the sink. When cool enough to handle squeeze out all excess moisture with your hands, then dry thoroughly on kitchen paper. Lay 2 large overlapping sheets of clingfilm on a work surface. Arrange slices of Parma ham slightly overlapping in the centre, in a rectangle large enough to completely cover the beef (including ends). Top with spinach, leaving a 2.5cm (1in) border. Brush fillet with porcini paste and place in the centre of the spinach. Using the clingfilm to help, wrap ham and spinach around the fillet, then roll up into a clingfilm-wrapped log, twisting ends tightly to secure. Chill for at least 30min (up to 6hr). Line a baking tray with baking parchment. Lightly flour a work surface and roll out pastry to a rectangle large enough to completely enclose the beef. Cut a 2.5cm (1in) strip from one edge and set aside. Reroll pastry sheet to its original size and brush all over with egg. Unwrap beef and place in centre of pastry. Fold the short edges of pastry in, then wrap up. Put seam-side down on prepared tray, brush all over with egg. Stamp or cut out small stars from reserved pastry, stick on top and glaze with egg. Chill for at least 30min (up to 24hr). Preheat oven to 220°C (200°C fan) mark 7. Heat a sturdy baking tray in oven for 10min. Brush wellington all over with more beaten egg and sprinkle with poppy seeds, if using. Lift on to preheated baking sheet (still on its parchment). Cook for 10min. Reduce oven temperature to 200°C (180°C fan) mark 6 and cook 35-40min (for medium), until pastry is a deep golden brown (if you have a meat thermometer, it should read 60°C when inserted into centre of the fillet). Meanwhile make the gravy. Heat oil, pancetta and shallot in a pan over medium heat and cook, stirring occasionally, until pancetta is golden and shallots are tender. Stir in flour and cook for 1min. Gradually add port, whisking to avoid lumps, then whisk in stock. Increase heat to high and bubble vigorously for 5min until thickened. Whisk in jelly and check seasoning. Set aside. Remove wellington from oven and leave to rest for 10min. Transfer to a serving plate or board and serve with the gravy, reheated if needed.
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BEEF WELLINGTON WITH PORT GRAVY - GOOD HOUSEKEEPING
Nothing says special occasion quite like a beef wellington and the combination of Parma ham, porcini paste and garlic spinach in ours makes for a taste sensation that’s well worth the effort.
From goodhousekeeping.com
Total Time 2 hours 25 minutes
Category dinner party, dinner, main dish, meat
Cuisine American
Calories 797 calories per serving
From goodhousekeeping.com
Total Time 2 hours 25 minutes
Category dinner party, dinner, main dish, meat
Cuisine American
Calories 797 calories per serving
- For the wellington, pat fillet dry with kitchen paper. Heat oil in a large frying pan over high heat and fry beef for 8-10min, turning regularly, until browned all over (including ends). Cool on wire rack set over a baking tray. Melt butter in the same pan, add garlic and cook 30sec. Add half the spinach; season with salt, pepper and nutmeg; cook until slightly wilted. Add remaining spinach and cook, stirring, until completely wilted. Drain in a colander in the sink. When cool enough to handle squeeze out all excess moisture with your hands, then dry thoroughly on kitchen paper. Lay 2 large overlapping sheets of clingfilm on a work surface. Arrange slices of Parma ham slightly overlapping in the centre, in a rectangle large enough to completely cover the beef (including ends). Top with spinach, leaving a 2.5cm (1in) border. Brush fillet with porcini paste and place in the centre of the spinach. Using the clingfilm to help, wrap ham and spinach around the fillet, then roll up into a clingfilm-wrapped log, twisting ends tightly to secure. Chill for at least 30min (up to 6hr). Line a baking tray with baking parchment. Lightly flour a work surface and roll out pastry to a rectangle large enough to completely enclose the beef. Cut a 2.5cm (1in) strip from one edge and set aside. Reroll pastry sheet to its original size and brush all over with egg. Unwrap beef and place in centre of pastry. Fold the short edges of pastry in, then wrap up. Put seam-side down on prepared tray, brush all over with egg. Stamp or cut out small stars from reserved pastry, stick on top and glaze with egg. Chill for at least 30min (up to 24hr). Preheat oven to 220°C (200°C fan) mark 7. Heat a sturdy baking tray in oven for 10min. Brush wellington all over with more beaten egg and sprinkle with poppy seeds, if using. Lift on to preheated baking sheet (still on its parchment). Cook for 10min. Reduce oven temperature to 200°C (180°C fan) mark 6 and cook 35-40min (for medium), until pastry is a deep golden brown (if you have a meat thermometer, it should read 60°C when inserted into centre of the fillet). Meanwhile make the gravy. Heat oil, pancetta and shallot in a pan over medium heat and cook, stirring occasionally, until pancetta is golden and shallots are tender. Stir in flour and cook for 1min. Gradually add port, whisking to avoid lumps, then whisk in stock. Increase heat to high and bubble vigorously for 5min until thickened. Whisk in jelly and check seasoning. Set aside. Remove wellington from oven and leave to rest for 10min. Transfer to a serving plate or board and serve with the gravy, reheated if needed.
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10 BEST GRAVY MASTER GRAVY RECIPES | YUMMLY
21/1/2022 · pan drippings, stock, salt, all purpose flour, gravy master, pepper and 1 more Beef Tips and Gravy Copykat Recipes salt, onions, cook rice, black pepper, flour, vegetable oil, beef stock …
From yummly.com
From yummly.com
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BEEF STOCK RECIPE - SIMPLY RECIPES
15/11/2021 · Traditionally stock is left unsalted because it's meant to be used as an ingredient in recipes, not as a food consumed on its own. Leaving stock unsalted give you more control over the seasoning and sodium content when you use that stock as an ingredient in other recipes. Storing or Freezing Beef Stock . Refrigerate beef stock …
From simplyrecipes.com
From simplyrecipes.com
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BEEF TIPS RECIPE | ALLRECIPES
Then dusted beef with flour and browned. Added 1/4 cup of red wine. Added 2 cups of water, 2 cloves smashed garlic, 5 or 6 splashes of worcestershire, 3 splashes of low sodium soy, 1/2 Knorrs homestyle beef stock…
From allrecipes.com
From allrecipes.com
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BEST RED WINE JUS RECIPE FOR BEEF OR LAMB | RED WINE GRAVY
What Else to Serve with the Best Red Wine Jus Recipe. Add your favorite vegetables to the plate. Perhaps roasted potatoes and carrots, or maybe parsnips or green beans are more your thing. Either way, the highlight of the meal will certainly be the amazing red wine gravy…
From victoriahaneveer.com
From victoriahaneveer.com
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AMAZON.COM : LIBBY ROAST BEEF WITH GRAVY, 12-OUNCE CANS ...
Libby Roast Beef with Gravy in 12oz cans is a convenient way to enjoy delicious chunks of roast beef for a quick lunch or dinner. Libby Roast Beef with Gravy canned meat is parboiled and steam roasted. Libby's foods make great snacks, entrèes and ingredients for your favorite recipes.
From amazon.com
From amazon.com
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3 WAYS TO MAKE BEEF GRAVY - WIKIHOW
16/12/2021 · Beef gravy is easy to prepare with beef base and a thickener. Traditional beef gravy is made with the drippings of roast or other meat, but it's easy to make beef-flavored gravy with beef bouillon -- This …
From wikihow.com
From wikihow.com
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HOW TO MAKE A GRAVY FOR ROAST BEEF: 13 STEPS (WITH PICTURES)
19/1/2022 · Roast beef gravy is a delicious, savory dish that adds flavor and substance to any home-cooked meal. It's not only very versatile, but is also an impressive dish that almost anyone can learn how to …
From wikihow.com
From wikihow.com
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HEINZ HOMESTYLE SAVORY BEEF GRAVY, 12 OZ JAR - RECIPES
Made with real, savory beef, Heinz HomeStyle Savory Beef Gravy makes all of your homemade meals better, from mashed potatoes to pot roasts!
From heinz.com
From heinz.com
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