Brown Gravy
Ingredients
Directions
Prepare
Cut the beef into small pieces.
Put the beef and water into a stewpan or earthenware stew-jar.
Cook and serve
Cook slowly for about 3 to 4 hours.
Strain the mixture, season to taste, and use as required.
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.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Beef
- Breaks down slowly in water, releasing flavour and gelatine that give the gravy body and savour.
The step that matters
Cooking slowly for 3 to 4 hours. Low, gentle heat lets the connective tissue in neck or shin soften into gelatine without the meat toughening. Rapid boiling would toughen the meat and cloud the liquid.
“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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