Brown Gravy

  4.0 – 1 reviews  
Level: Intermediate
Total: 1 day 13 hr 55 min
Active: 45 min
Yield: 3 quarts

Ingredients

  1. 1 ounce beef fat or cooking oil (I like to use the fat rendered from Beef Stock, recipe follows)
  2. 6 mushrooms, sliced
  3. 2 cloves garlic, chopped
  4. 1 stalk celery, diced
  5. 1/2 carrot, diced
  6. 1/2 medium onion, diced
  7. 1 1/2 teaspoons oregano leaves
  8. 1 1/2 teaspoons salt
  9. 1/2 teaspoon ground black pepper
  10. Beef Stock, recipe follows
  11. 4 ounces clarified butter
  12. 4 ounces all-purpose flour
  13. 1 teaspoon beef bouillon, or to taste
  14. 1 pound beef bones
  15. 1/4 pound fresh mushrooms
  16. 1 ounce beef bouillon
  17. 1 tablespoon dried oregano
  18. 1 tablespoon fresh oregano
  19. 1 tablespoon salt
  20. 1/4 teaspoon ground black pepper
  21. 3 stalks celery
  22. 2 cloves garlic, mashed
  23. 1 bay leaf
  24. 1 carrot
  25. 1 onion
  26. 1/2 bunch parsley stems

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Preheat the oven to 350 degrees F.
  5. Roast beef bones on a sheet pan for 1 hour.
  6. Place bones and any liquid fat and caramelized fat stuck to the sheet pan in a stockpot.
  7. 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.)

Nutrition Facts

Serving Size 1 of 14 servings
Calories 155
Total Fat 11 g
Saturated Fat 6 g
Carbohydrates 10 g
Dietary Fiber 1 g
Sugar 1 g
Protein 5 g
Cholesterol 31 mg
Sodium 236 mg

 

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