Gravy, Beef, Plain
Ingredients
Directions
Prepare the beef
Cut the beef into small dice.
Sprinkle a little coarse sea salt over the beef.
Cook
Place the beef in a covered saucepan over low heat until the juices flow and glaze the bottom.
Add enough boiling stock or water to cover the meat.
Simmer gently for 1.5 hours.
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
- Beef
- Provides the main body and meaty flavour of the gravy as it breaks down slowly.
- Boiling stock or water
- Covers the meat so it simmers gently and releases its juices into the liquid.
The step that matters
Glazing the beef over low heat. Cooking the covered beef slowly over low heat draws out its juices and lets them brown lightly on the pan bottom. Too much heat can scorch the meat and make the gravy taste bitter.
“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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