Perfect Port & Balsamic Gravy - Recipes - Donald Russell

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Perfect Port & Balsamic Gravy

Recipe

Perfect Port & Balsamic Gravy

Balsamic vinegar gravy gives a deep and acidic flavour that matches the sweet boldness of port to perfection. Port and balsamic gravy for beef is a delicious and easy combination to make.
- Preparation time 5 mins
- Cooking time 15 mins
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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 of rosemary
- Salt and pepper
Method
1. Stir your roux for 2 mins over heat.
2. Once your roast is cooked, remove from tin and rest somewhere warm.
3. Put roasting tin on hob over heat.
4. Deglaze with alcohol and vinegar, stirring to incorporate any tasty roasted bits.
5. Whisk in roux, then add stock slowly.
6. Add rosemary and reduce to desired consistency, removing herbs after 2 mins
7. 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.