How to make brown gravy

[Curt Guillory]

Cooking class--how to make brown gravy (http://www.examiner.com/examiner/x-22955-Lafayette-Cooking-Examiner~y2010m2d23-Cooking-classhow-to-make-brown-gravy)

[Big Daddy's House]

I aready know how to make brown gravy.

[HattoriHanzo]

Hey Curt......Just wondering why your kitchen tips and recipes are linked to the www.examiner.com web site. Why don't you just post them on this great foodie site like everyone else ?

[Semigourmet]

Me too BDH!

and HH I am wondering the same thing

[HattoriHanzo]

Another self promoter ?

[Chowhound]

"Hey! This is great! See it here..."
LOL

[bhardy501]

I have been making brown gravy for a long time. Here recently I have started cooking with wine and have thrown out my old way of making gravy. If I am cooking beef I will deglaze the pan with about a cup of dry red wine and then add a cup of water or beef broth. After that has cooked and evaporated a little I mix a Tbs of corn starch in a little water until disolved and then add it to my wine reduction. When it comes back to a boil it thickens. You may have to add a little salt or pepper to taste but it makes an awsome gravy. If I am cooking pork or chicken I use dry white instead of red. Marsala also adds an interesting flavor.

[DaniellaBellaKing]

#
p 1

Heat the pan on a low heat and put in the meat drippings.
#
Step 2

Add the flour and quickly stir to make the liquid and flour into a paste.
#
Step 3

Add the broth slowly to avoid lumps while quickly mixing it at the same time. This will help you to avoid burning the gravy recipe.
#
Step 4

Cook until the mixture is the consistency you like in a gravy. Remember, the gravy will get a little thicker after it cools a little.
#
Step 5

Add salt and pepper, if needed, and serve.

[Big Daddy's House]

Me too BDH!

and HH I am wondering the same thing



Me too.

Dan posted a recipe here that should have been posted in the Recipes forums.

I'm going to delete it.

[Big Daddy's House]

I've had enough time to figure this out. I was about to close this thread. Non-contributive and spamming.

And then, he BLATENTLY ADMITS to soliciting merchandise through the board!! His account has been closed for good.

[Big Daddy's House]

They are linked there because I write for them. My articles are published there, and if you do follow the link I get paid about 1 penny per click.



Oh.

So you thought that by doing that, your job is done.

So, by the admission of your own guilt, you've already blatently admitted that you are getting paid a penny for each time that members here click onto your website, which is solictitation of merchandise through the board. Gotcha!!!

You know full well that this kind of practice & behavior is not allowed here. You've agreed to it when you signed up to become a member here. I don't know what kind of "Gotcha" game you think you're playing, but you've just gotten yourself banned. Again!!

That constitutes an automatic ban. Therefore, you are henceforth banned from here for good. Given that you've blatently disobeyed Semigourmet's request and that she banned you previously for 3 days, you are henceforth banned forever.

That is all.

[Big Daddy's House]

I've re-opened this thread, since I've decided to permenantly ban the abuser who blatently admitted to solicitation.

But please be warned, that for anyone who is caught doing this, then THEY WILL MEET THAT SAME FATE - A PERMANENT BAN.

[PappaLazarou]

Brown Sauce? That's easy. Saute some shallots and garlic in butter until soft and with a bit of color. Add 1 cup of red wine and reduce by half. Add 3 cups of veal, bouquet garni and black pepper and a little salt and reduce to a gravy consistency. Strain sauce and serve.

If you want mushroom sauce which is my favorite with steak then add thinly sliced mushrooms at the shallot and garlic stage and don't strain at the end.

Of course the customary way of making it using pan drippings and flour as a thickening agent can be just as fulfilling. When making it this way I add wine and Worcestshire to it as well.

[Big Daddy's House]

I just made some onion brown gravy on Sunday, but I didn't use pan drippings.

I used a can of beef consume` with 1 can of water. The consume` was salty enough where I didn't need any additional salt for the gravy. Came out delish!!

[Big Daddy's House]

I also keep some Kitchen Bouquet or Gravy Master on hand in a small bottle.

To darken the gravy a little bit by adding a few drops of it if there are no brown particles in the pan from steaks or chops or roasts to make the gravy turn to a medium brown color.

There usually are some particles though, especially from a roast or pork shoulder.

[PappaLazarou]

Is that the same as Parissiene essence BDH ?

[Big Daddy's House]

Don't know, but I once had a brown coloring paste in beef flavor that's also added to gravy.

[Semigourmet]

Is that the same as Parissiene essence BDH ?

After looking this ingredient up, Papp, it looks like it is close to what we call a caramel color or the kitchen bouquet, but ours is more like a thin syrup or water consistancy, looks like yours is more thick.

[Big Daddy's House]

It is especially useful for when you've cooked meat gravy that is made from a slurry and there are no brown particles.

Some might prefer to make beef stew without browning the meat first and then thicken the liquid with a slurry. The gravy is then almost white. That is where the KB or GM comes in handy.

[Semigourmet]

I have to dissagree with you Robert, you don't always have to have Meat drippings to make a brown gravy. you can make Great brown gravy with beef broth, caramel color, or KB, onion, etc.. and thicken with flour and water or cornstarch and water.

and there is always Mushroom and onion gravies.

[Big Daddy's House]

Also Beef Consume`.

Depeending on the application, if making just a little, you will need to add an equal can of water to make it less salty, as it does have a high sodium content.

It IS a luscious brown stock that has been filtered with egg whites to remove impurities and is consentrated. Very flavorful.

[hillar]

Want to make brown gravy?

Just grind 1 red onion, 10 garlic cloves, 1 cm ginger and 1 cinnamon stick and make a fine paste out of it. Then fry it with sufficient oil. Your delicious brown gravy would be ready.

[Big Daddy's House]

With no meat juices or drippings?

[hillar]

Any meat juices or drippings are a optional thing. But using of olive or refined sunflower oil is always a better and healthy option. For everyday use I prefer to use this method only. You can also use chopped tomato for added color and flavor.

[Big Daddy's House]

In true family tradition & fashion;

I've always made gravy from meat juices or drippings & brown particles left behind in the bottom of the roaster or skillet from a roast turkey, roast chicken, pork roast, beef roast, steaks or chops.

I guess it CAN be done otherwise.

[PappaLazarou]

Any meat juices or drippings are a optional thing. But using of olive or refined sunflower oil is always a better and healthy option. For everyday use I prefer to use this method only. You can also use chopped tomato for added color and flavor.

I would not look forward to going to your place for a roast.

[PappaLazarou]

Want to make brown gravy?

Just grind 1 red onion, 10 garlic cloves, 1 cm ginger and 1 cinnamon stick and make a fine paste out of it. Then fry it with sufficient oil. Your delicious brown gravy would be ready.

Why are you using 2 aromatics and an onion as a base for a gravy ?

[Big Daddy's House]

Also, 10 garlic cloves? I never put that much garlic in my gravy.

A few, but not THAT many.

And as for ginger, I mainly use that for Asian cooking, such as a stir fry. I would not knowingly put it in regular gravy.

[_GG_]

10 cloves of garlic??? Wow.

A standard brown gravy for me is served with a roast dinner. Simple case of roasting your meat and when you take that out to rest, you add flour to the roasting pan, mis it well with the meat juices over a low heat to cook the rawness out of the flour, start to slowly add the cooking water from your different vegetables and as you do this, the caramelised blood and juices from the roasting joint will lift off the bottom of the roasting tin, colour your gravy and give it flavour.

You may need to season if you want, but that is pretty much all I do and there's no need to add any stock when you are using the roasting juices.

Red wine gravy, onion gravy, mushroom gravy etc are all different types of gravy to me, so I don't class them as a brown gravy.

We all have our own ways, if you like the way you do, then you are doing it right :-)

[kcod4118]

Does anyone know any recipes for vension and gravy? My always comes out tough and I would like it soft and less chewy.

[_GG_]

It's chewy and tough because you're probably overcooking it. For instance, if you roast a loin for the same timing you would use to roast a shoulder...the loin will end up looking grey, tasting of not very much and feeling really tough and chewy. Think about the cut you are using and how long it needs to be cooked for, whatever your cooking method.

The muscles of the animal that do little work will need little cooking.
The muscles of the animal that do lots of work will need lots of cooking.

So, not too long for the tender cuts and low and slow for the tougher cuts.

As for the gravy, whatever joint you are roasting, a great gravy for venison is this:-

2-3tbsp redcurrant jelly
4-6 juniper berries, bruised
1/2 bottle decent red wine
seasoning
rosemary stalks (leaves removed so that it doesn't overpower the meat)
peel of an orange
50g cold butter
1/2 pint beef or game stock

This is the simplest way i know of and it is delicious!

Roast the joint of venison and ten minutes before it is ready to come out of the oven, put the wine, brusied juniper berries, redcurrant jelly and rosemary stalks into a saucepan. Put over a fairly high heat and reduce until you have only about 4-5tbsp worth of liquid in the pan. Then add the stock, stir and set aside.

When the roast is done, remove the joint, wrap in foil and rest. Pour any fat out of the roasting pan, then put it over a moderate heat and pour in the gravy stock. Use a wooden spoon to lift off the roasting juices and any roasting debris from the bottom of the pan. Simmer for 10 minutes while the meat rests and when you are ready to serve, pass it through a sieve and stir in the cold butter.

If you want it thicker, your best bet is to add thickening granules as they will not taint the gravy. If you add any kind of flour, you will end up with an opaque purple looking gravy and that's not very apetising. It is better to serve a thinner gravy with venison anyway as the meat is so tender and it won't cover the lovely flavour.

Hope that helps.

[Big Daddy's House]

Jelly, juniper berries & orange peel in a gravy?! Never heard of it before.

[PappaLazarou]

Thanks GG. I guess that gravy would also be good with Rabbit and other game.

[Big Daddy's House]

And speaking of wine, I have some on hand for cooking.

I mainly use it in spaghetti sauce and gravies.

I have white wine and burgundy wine.

[_GG_]

Jelly, juniper berries & orange peel in a gravy?! Never heard of it before.


Yep...it's a very old fashioned british way of cooking. Juniper berries are very small but potent little things packed with flavour. The orange peel gives a citrus edge to stop it being too rich as venison is a very rich meat and redcurrent jelly is perfect for adding a little sweetness, but it is not like jam...I think Jelly in the states is like Jam over here. There are loads of recipes for gravy like this and they go well with all game as they counter balance the earthiness and strong flavours that you get with game.

One of the first gravys you learn if you want to be a chef in the UK :-)

[_GG_]

And speaking of wine, I have some on hand for cooking.

I mainly use it in spaghetti sauce and gravies.

I have white wine and burgundy wine.

Burgundy would be great for a venison gravy like I posted above. I love burgundy :-)

[dofdiamond]

#
p 1

Heat the pan on a low heat and put in the meat drippings.
#
Step 2

Add the flour and quickly stir to make the liquid and flour into a paste.
#
Step 3

Add the broth slowly to avoid lumps while quickly mixing it at the same time. This will help you to avoid burning the gravy recipe.
#
Step 4

Cook until the mixture is the consistency you like in a gravy. Remember, the gravy will get a little thicker after it cools a little.
#
Step 5

Add salt and pepper, if needed, and serve.

Thanks i do same thing for all time or need change when i change foodi?