Directions
- 1Dissolve beef and chicken stock cubes in hot water.
- 2Make a roux with flour and butter.
- 3Gradually incorporate the stock.
- 4Roast chopped chicken wings, mirepoix, rosemary, thyme and bay leaves until golden brown.
- 5Add the roasted ingredients to a pan with melted butter and sprinkle with flour.
- 6Add tomato paste, balsamic vinegar, and Madeira wine.
- 7Gradually add in good quality chicken stock.
- 8Mash the veg and chicken to release the flavor.
- 9Strain with a fine sieve and season to taste.
- 10For the pro gravy, roast beef bones in tomato puree and white onions.
- 11Add to a large pot with mirepoix, parsley, thyme, bay leaves, peppercorns, and water to cover.
- 12Simmer for 8 hours, strain, and let cool in the fridge until the fat solidifies.
- 13Remove the fat sheet.
- 14Add mirepoix to melted beef dripping in a pan with rosemary, thyme, bay leaves, and red wine.
- 15Reduce the wine, add beef stock, and reduce again.
- 16Drain and gradually add to a roux until thick and glossy.
Ingredients
- 1 beef stock cube
- 1 chicken stock cube
- 600 ml boiling water
- 50 g butter
- 50 g plain flour
- 2 chopped chicken wings
- 3 onions
- 2 carrots
- 2 celery stalks
- 1 thyme sprig
- 1 rosemary sprig
- 2 bay leaves
- 700 ml chicken stock
- 30 g flour
- 30 g butter
- 1 tsp tomato puree
- 1 tsp balsamic vinegar
- 100 ml Madeira wine
- 1 kg beef bones
- 3 white onions
- 3 tbsp tomato puree
- 4 carrots
- 2 celery stalks
- 3 parsley sprigs
- 3 thyme sprigs
- 2 bay leaves
- 1 handful peppercorns
- 1 beef stock
- 2 shallots
- 2 carrots
- 1 celery stalk
- 1 thyme sprig
- 1 rosemary sprig
- 2 bay leaves
- 200 ml dry red wine
- 30 g butter
- 30 g flour
- 2 tsp beef dripping
Equipment
bowlpotpansievebaking sheet
Tips
- Use good quality chicken stock for a richer flavor
- For pro gravy, make your own homemade beef stock
- Let the pro gravy rest for 24 hours before serving
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