Gravy
Ingredients
Directions
Prepare the beef tea
Cut the beef into small pieces.
Simmer the beef pieces in water to make a strong beef tea.
Allow the beef tea to cool.
Remove the fat that rises to the surface.
Finish and serve
Warm the beef tea again.
Add the peppercorns and salt before serving.
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
- Provides the meat flavor and dissolves into the liquid to give the tea its body.
- Black peppercorns
- Adds a sharp, aromatic spiciness that rounds out the savory beef flavor.
The step that matters
Removing the fat that rises to the surface. Fat that is left in the cooled tea sets as a greasy layer and makes the gravy taste heavy and oily. Skimming it off once the liquid has cooled lets the fat solidify so it lifts off cleanly.
“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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