Perfect Port & Balsamic Gravy

Deep, dark and perfect for beef, lamb or venison
SERVINGS    
 
6
PREPARATION TIME
5 MINS
COOKING TIME
15 MINS

Ingredients

  • 2 tbsp plain flour sautéed in
  • 30g butter to form a roux
  • The dripping and any liquid from your roasting tin
  • 3 tbsp port
  • 2 tbsp balsamic vinegar
  • 1 pint beef stock
  • Sprig rosemary
  • Salt and pepper to taste
  • Perfect Port & Balsamic Gravy

    Instructions

    • Stir your roux for 2 mins over heat
    • Once your roast is cooked, remove from tin and rest somewhere warm
    • Put roasting tin on hob over heat
    • Deglaze with alcohol and vinegar, stirring to incorporate any tasty roasted bits
    • Whisk in roux, then add stock slowly
    • Add rosemary and reduce to desired consistency, removing herbs after 2 mins

    Carvery Rib, Easy Carve RoastCHEF'S TIP

    If using a Donald Russell Easy Carve Roast, remember to boil the bones for a rich stock. The meat can be gently eased off the bone as soon as it’s cooked and set aside to rest on a rack. A large roast can rest for up to an hour if kept somewhere warm – plenty of time to boil the bone for the perfect gravy stock to complement your roast.

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