Meat gravy for rice
Description
The recipe won't take much time. Preparing this sauce will require quite a while, but the good thing is that it can be stored in the refrigerator for a long time and used whenever needed. The sauce turns out very rich and delicious. First, we prepare the sauce in the oven, then simmer it. Serve hot.
Instructions
- 1
Step 1
This gravy or sauce is a classic example of English cuisine, where shins, skin, tough meat, various root vegetables—basically everything—can be used. Before starting to prepare the meat sauce, preheat the oven to 230 degrees. Cut the meat that can be sliced into large pieces.
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Step 2
Peel the onion and carrot, wash the other vegetables. Then cut them into large pieces.
- 3
Step 3
Grease the bottom of a deep tray with a drop of vegetable oil and place the meat and vegetables on it, mixed together. Bake the meat and vegetables in the oven at 230°C for 15 minutes on the middle rack, stir, then continue baking at the same temperature for another 15 minutes.
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Step 4
Then sprinkle the meat with vegetables with flour, mix everything, and leave in the oven for another 5 minutes—for a very pale sauce, 10 minutes—for a caramel-colored sauce, 15-20 minutes—for a brown sauce.
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Step 5
When the flour reaches the desired color, pour in the wine, mix thoroughly, scraping all the browned bits from the bottom. Place the tray in the oven for another 10–15 minutes, until the mixture of wine, flour, and fat thickens.
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Step 6
Transfer the sticky mixture of meat and vegetables to a large pot and pour in the meat broth. Add bay leaf, thyme, and black pepper. Do not add salt. Simmer over the lowest heat with the lid slightly ajar for at least 3 hours.
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Step 7
After cooking, separate the liquid from the meat and vegetables using a metal sieve, pressing with a spoon or pestle to extract the juice.
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Step 8
Remove all the fat from the sauce by placing it in the refrigerator or on the balcony (if it's winter) overnight; in the morning, you can scrape off all the hardened fat.
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Step 9
The sauce is essentially ready. It only needs to be reduced to the desired consistency and any remaining fat removed. To do this, place the saucepan over medium-low heat, slightly off-center, so that evaporation and skimming off the fatty foam happen simultaneously. I collected the foam in a fat separator like this one, returned the sauce to the pan, drained off the fat, and repeated this process over and over. Then, season the sauce with salt.