Gravy
Ingredients
Directions
Make the beef tea
Simmer lean beef in water to make a strong beef tea.
Allow the mixture to cool and remove the fat that rises to the surface.
Season
Warm the beef tea again and add a few peppercorns and a little coarse sea salt to taste.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Lean beef
- Releases meaty flavor into the water, forming the rich base of the beef tea.
The step that matters
Remove the fat after cooling. Fat rises to the surface as the liquid cools and solidifies, so it can be lifted off. Leaving it in makes the gravy greasy and heavy on the palate.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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