|per 100 g||Total Recipe|
|Gross weight||100 g||931 g|
|Energy||199 kJ / 48 kcal||1853 kJ / 444 kcal|
|Sat. fat||1 g||1 g|
|Unsat. fat||1 g||1 g|
|Fibre||1 g||5 g|
|Salt||172 mg||1598 mg|
592 mlBeef stock
76 mlwine, table, Red
30 gWhite Flour
30 gBrown caster sugar
20 mlRed wine vinegar
931 gTotal recipe weight
Collect the meat juices and fat drippings from the meat or poultry roast you are preparing in a glass or bowl and allow to cool.
Once the fat has solidified, separate the fat from the juices.
If possible use the pan or tin the meat/poultry was roasted in. This will ensure you keep the richest flavours for your gravy. Otherwise use a sauce pan.
Place on medium heat and add the fat that you've just separated. (if there is not enough fat left from the meat preparation, you can add 20 grams of butter)
Chop the onion and into 0.5 cm cubes, crush and chop the garlic and gently glaze them in the pan. Add the red wine and reduce to 1/3.
Add the flour to make a "roux" and stir through the rosemary and the black pepper.
Stir well and cook for approximately 1 minute.
Stir in the meat/poultry juices and gradually stir in the beef stock until you get a smooth gravy.
Add the red wine vinegar and the brown caster sugar and allow to simmer for 15 to 20 minutes
Add pepper and salt to taste