Brown Gravy

4.0 – 1 reviews •

Ingredients

1 ounce beef fat or cooking oil (I like to use the fat rendered from Beef Stock, recipe follows)
6 mushrooms, sliced
2 cloves garlic, chopped
1 stalk celery, diced
1/2 carrot, diced
1/2 medium onion, diced
1 1/2 teaspoons oregano leaves
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
Beef Stock, recipe follows
4 ounces clarified butter
4 ounces all-purpose flour
1 teaspoon beef bouillon, or to taste
1 pound beef bones
1/4 pound fresh mushrooms
1 ounce beef bouillon
1 tablespoon dried oregano
1 tablespoon fresh oregano
1 tablespoon salt
1/4 teaspoon ground black pepper
3 stalks celery
2 cloves garlic, mashed
1 bay leaf
1 carrot
1 onion
1/2 bunch parsley stems

Put beef fat or oil in the bottom of a medium saucepan and add mushrooms, garlic, celery, carrot, onion, oregano, salt and pepper. Saute until onions are translucent, about 10 minutes or so, then add Beef Stock and bring to a boil.
In a separate pan, heat clarified butter on low to medium heat, then add flour and cook, stirring constantly with a whisk, about 15 minutes.
Once your gravy boils, add the hot roux and stir constantly with a whisk until it reaches a nice gravy consistency. (You may add more or less roux depending on how thick you like your gravy.) Taste and add bouillon as desired.
Preheat the oven to 350 degrees F.
Roast beef bones on a sheet pan for 1 hour.
Place bones and any liquid fat and caramelized fat stuck to the sheet pan in a stockpot.
Add approximately 1 1/2 gallons of water and the mushrooms, bouillon, dried and fresh oregano, salt, pepper, celery, garlic, bay leaf, carrot, onion and parsley and cook on low heat until it comes to a simmer. Simmer for 36 hours, adding more water when necessary. (Water will be evaporating constantly. Let stock reduce down to 1/2 gallon on the final day. If it yields a little less, it’s ok to add water so that your exact yield is 1/2 gallon.)