What is the best way to make really delicious gravy?
 Well-flavored gravy incorporates both the juices and sediment of roasted
meat and should be made in the baking dish after the meat has been removed
and left to rest on a serving plate. Once you have moved the joint, pour
off most of the fat, except for 1-2 tablespoons which you should leave in
the dish with the dark sediment from the roast.
Stir in 1-2 tablespoons of flour, stirring
and browning it slowly to the color you prefer. Then gradually pour in
meat stock or vegetable water and stir until the gravy boils and is thick
and smooth. Any lumps can be sieved out afterwards.
If any fat remains on top of the finished
gravy you can remove it by placing kitchen paper towels on the surface of
the gravy.
A thinner gravy can be made by reducing the
flour to 1 teaspoon. If it is then too thin, the gravy can be reduced by
rapid boiling for a few minutes. Season to taste, transfer to a gravy boat
and serve hot.
If you refer meat gravy to have a slightly
lighter texture, you can thicken it with cornflour or arrowroot instead of
ordinary plain flour.
Simmered Beef in Coconut
Gravy Recipe
Preparation time: 30 minutes
Total cooking time: 2 hours 40 minutes
Serves: 4-6
Ingredients:
2 kg (4 lb) piece blade steak
2 tablespoons oil
3 tablespoons Ceylon curry powder
3 cloves garlic, crushed
2 tablespoons grated fresh ginger
3 tablespoons chopped fresh lemon grass
(white part only)
2 medium onions, chopped
3 tablespoons tamarind concentrate
3 tablespoons vinegar
2 cups (500 ml) beef stock
2 cups (500 ml) coconut milk
Method:
Trim the meat of all fat and sinew and tie
with string so that the meat holds its shape. Heat the oil in a large
heavy-based pan; add the meat and cook over high heat until it browns.
Remove meat from pan and set aside. Reduce the heat to medium; add the
curry powder, garlic, ginger, lemon grass and onion, and cook for 5
minutes or until the oil begins to separate from the spices.
Return the meat to the pan; add the
tamarind, vinegar, stock and coconut milk, and bring to the boil; reduce
heat, cover and simmer for 1 3/4 hours, or until the meat is tender.
Remove the meat from the pan and keep it warm. Bring the liquid to the
boil and cook it, uncovered, for 10 minutes or until a thick gravy forms.
Slice the meat and serve topped with the gravy.
Note: If Ceylon curry powder is not
available or you do not have to time to make your own, ask for a curry
powder blend made for meat at an Asian food shop.
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Until then,
Happy Cooking
Carol |
