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
- 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
- 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
- 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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