Traditional Gravy For Roast Beef Lamb Pork Or Duck Recipes

TRADITIONAL GRAVY FOR ROAST BEEF, LAMB, PORK OR DUCK

Steps:

• First of all remove the meat or poultry from the roasting tin and have a bowl ready, then tilt the tin and you will see quite clearly the fat separating from the darker juices. So now you need to spoon off the fat into the bowl using a tablespoon, but remember, you need to leave 1-1½ tablespoons of fat in the tin. Then, using a wooden spoon, scrape the sides and base of the tin to release any crusty bits, which are very important for flavour. Next, place the tin over direct heat turned fairly low and, when the fat and juices begin to sizzle, add the flour, then quickly dive in with the wooden spoon using brisk circular movements. Speed is of the essence - gentle, faint-hearted stirring is not what's needed here: you should be mixing in the manner of a speeded-up film!
• Soon you will have a smooth paste, so now begin to add the hot stock, a little at a time, whisking briskly and blending after each addition. Now turn the heat up to medium and you will find that, as the stock is added and it reaches simmering point, the gravy will have thickened.
• Now your own preference comes into play. If the gravy is too thin, let it bubble and reduce a little; if it's too thick, add a little more liquid. Finally, taste and season with salt and freshly milled black pepper, then pour the gravy into a warmed jug ready for the table.
• For pork, which has pale juices, add onion to the roasting tin. This will caramelise during cooking and give colour to the juices. The onion may also be used with other joints and poultry to give colour.
• For lamb, add a teaspoon of mustard powder with the flour, a tablespoon of redcurrant jelly to melt into the gravy, and some red wine to add body.
• For duck, add the grated zest and juice of a small orange, along with a glass of port.
• For beef, add a wineglass of red wine or Madeira - this enriches the beef flavour magically.

TRADITIONAL ROAST BEEF WITH GRAVY

Steps:

• Preheat oven to 350F.
• Rub outside of meat with pepper, salt and garlic.
• Place on a rack in a baking dish; pour 1/3 cup water into bottom of baking dish.
• Roast beef, allowing 25 minutes per pound for medium rare, a little longer for well done.
• Cover loosely with foil.
• Stand for 15 minutes before carving.
• To prepare gravy: drain off all except 1 tblsp of fat from the baking dish.
• Place dish over a low heat.
• Add flour and stir well to incorporate all the bits and pieces in the dish.
• Cook, stirring constantly, over medium heat until well-browned, taking care not to burn.
• Combine wine, stock and tomato paste.
• Gradually stir into flour mixture.
• Heat, stirring constantly, until gravy boils and thickens.
• Cook for about 3 minutes.
• Season to taste.

BEST LAMB GRAVY

Steps:

• Gently fry onion and garlic in oil until soft.
• Add stock and wine and bring to the boil.
• Simmer uncovered for 20 minutes to reduce.
• Add rosemary and redcurrant jelly, stir until disolved.
• Serve immediately.