Wednesday, October 13, 2010

Making the gravy

Once your meat is done to crumbling goodness, it's time to get the gravy done.

Using some tongs, take out the pieces of meat and then pour the rest of the liquid with the cooked bits of vegetables and herbs into a sieve, letting the liquid run into a stainless steel pot (not aluminium, ever). The meat can be placed on a platter, covered with foil, into a slightly warm oven. Using a wooden spoon, mash the vegetables into the sieve to get as much of the liquid out as possible. (This makes a delicious addition to our dog's dinner.)

Now return the pot with the gravy liquid to the stove. Let it boil rapidly for about 5 minutes then remove from heat. Let it cool down slightly and then, using a deep spoon, skim off most of the fat you can.

Return the pot to the heat and let it gently simmer. For about 1/2 litre (which is what you'll get with 400ml vermouth and 400ml stock plus some boiling water), mix 2 tablespoons of corn flour (Maizena) and a little vermouth just enough to dissolve it. Add this gradually to the gravy while whisking. Let it simmer gently for about 5 minutes. Taste for salt. If it seems a bit "tarty" add 1/2 tablespoon sugar and re-taste.

Pour through a clean sieve again into a gravy boat OR over the meat.

Have some nice fresh bread handy to mop up the gravy juices :)

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