Gravy: The Recipe For Preparing it at Home
The brown stock, or dark stock, is a thick and tasty sauce made from the bones of waste parts of beef or veal, to which vegetables, tomato paste and flavorings are added. It is a real recovery recipe, ideal for accompanying a roast meal or for seasoning stuffed pasta and risotto.
Cooking stocks are basic preparations of modern cuisine, widely used by chefs and present in many traditional French and Italian dishes. They are divided into white bases, such as fish stock, dark meat and vegetable bases.
The recipe is not complex, but requires some time: the bones, after a passage in the oven, are browned in a pan with a drizzle of oil, then cooked for a long time and over a low heat with the meat and herbs. Once filtered and still hot, the bottom is fluid; as it cools, however, it tends to change consistency, becoming increasingly shiny and dense.
If you have a lot of meat scraps, not just beef, but also pork or chicken, you can make plenty and store in the freezer in special bags or in ice molds. If necessary, simply heat it up and use it as a flavoring instead of stock cubes, to season first courses or even as an accompanying sauce.
Find out how to prepare the brown fund by following the step-by-step procedure and advice.
How to Prepare the Brown Stock
To prepare the brown stock, start by rinsing the bones under running water. Then, drain them well in a colander.
To prepare the brown stock, start by rinsing the bones under running water. Then, drain them well in a colander.
Place them on a baking tray and leave to cook in the oven at 200°C for about 15 minutes, the time necessary for them to brown and for the fatty parts to melt.
Place them on a baking tray and leave to cook in the oven at 200°C for about 15 minutes, the time necessary for them to brown and for the fatty parts to melt.
In the meantime, peel and cut the carrots, celery and onion.
In the meantime, peel and cut the carrots, celery and onion.
Pour a drizzle of oil into a saucepan and arrange the bones, drained of their cooking liquid. Brown them for a few minutes and add any other waste parts such as scraps of meat and nerves.
Pour a drizzle of oil into a saucepan and arrange the bones, drained of their cooking liquid. Brown them for a few minutes and add any other waste parts such as scraps of meat and nerves.
Combine the vegetables and season by stirring. Remove and excess fat that forms on the bottom with a spoon.
Combine the vegetables and season by stirring. Remove and excess fat that forms on the bottom with a spoon.
Pour in the wine, then add the tomato paste.
Pour in the wine, then add the tomato paste.
Cover everything with water and season with salt and herbs. Bring to the boil and leave to cook with the lid on for about 3 hours, keeping the heat at minimum.
Cover everything with water and season with salt and herbs. Bring to the boil and leave to cook with the lid on for about 3 hours, keeping the heat at minimum.
When the cooking juices appear recused and concentrated, filter it through a fine mesh strainer.
When the cooking juices appear recused and concentrated, filter it through a fine mesh strainer.
Transer to a gravy boat and let it cool slightly to make it even denser. The brown base is ready: you can use it at the moment or store it.
Transer to a gravy boat and let it cool slightly to make it even denser. The brown base is ready: you can use it at the moment or store it.
Advice and How to Store
You can also prepare the brown stock with bones and scraps of pork, chicken, lamb or game, based on the cuts of meat you have available. Try flavoring the preparation with aromatic herbs and spices: bay leaf, rosemary, sage or marjoram. You can replace the tomato paste with 200grams of peeled or fresh tomatoes.
The brown stock can be stored in the fridge for about 20 days, tightly closed in an airtight container. Alternatively, you can pour it into ice cube trays and store it in the freezer for a few months.
