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re: Dark gravy from beef roast
Posted on 4/7/22 at 7:25 am to NotYourDaddy
Posted on 4/7/22 at 7:25 am to NotYourDaddy
All them old grandmas went ham with this when no one was looking:
Posted on 4/7/22 at 8:05 am to Carson123987
quote:
Carson123987
awesome man. this is exactly how my grandparents and dad cooked round steak. he used to have me brown it when he would still be at the plant, after i got off from school. would be walking me through it over and over through the house phone and the control room phone
great memories. by the time i was a sophomore....i could cook the shite out of it. I get impatient sometimes now a days but i need to teach my boys the correct method. thanks for the reminder
Posted on 4/7/22 at 9:47 am to lsu777
quote:
he used to have me brown it when he would still be at the plant, after i got off from school. would be walking me through it over and over through the house phone and the control room phone
damn, that is awesome
love stories like that
Posted on 4/7/22 at 10:47 am to FAP SAM
quote:
brown the hell out of the roast
-deglaze w/ plenty onion and a bell pepper, and lots of garlic
-let onion/pepper cook down until all liquid is gone then deglaze with beef stock 3-4 times
-add beef stock & bring to boil
-add roast back to pot
-stick in 300deg oven for 3-4hrs (or until roast is fork tender) stirring occasionally and adding stock if needed
I use Campbells beef broth for this step specifically for the dark color. Over the years I have found that Campbells gets me the best/darkest color. Unfortunately, its getting harder to find around here. Plenty of beef broth just not Campbells as much.
This post was edited on 4/7/22 at 10:48 am
Posted on 4/7/22 at 11:01 am to FAP SAM
quote:
brown the hell out of the roast
Honestly, this should be the first 5 steps. Building that fond is essential.
Posted on 4/7/22 at 2:43 pm to TH03
quote:
Honestly, this should be the first 5 steps.
yep
Posted on 4/7/22 at 3:17 pm to Carson123987
quote:
A friend asked me to do a step by step with pics on my next one so he can emulate it, I'll post it here if it helps.
Yea man please do.
Posted on 4/8/22 at 7:04 am to NotYourDaddy
My entire family has watched my grandmother do it soooooo many times. Yet not a single one of us can make a roast that tastes like hers. She passed 12 years ago but the memory of that roast lives on.
Posted on 4/8/22 at 7:29 am to madamsquirrel
I understand that. I spent a weekend with my grandmother before she passed to learn how she fried chicken.
Nothing special about what she did except she could make it perfectly every time.
Nothing special about what she did except she could make it perfectly every time.
Posted on 4/9/22 at 12:46 am to shawnlsu
Man, my granny used to make the best damn rice n gravy when I was a kid. I think she made some even just as a side when she knew I was eating over. When I was a little older, I asked her to show me how to make it. At this point I was probably 12 and my cooking prowess included hits such as grilled cheese, PBJ and doctored up instant grits. I was unfortunately far too young and inexperienced to pick up the nuances, but the gist was similar to what's been posted here. Try as I might I've never been able to quite reproduce it. This thread has both inspired me and given me a few ideas.
Bon appétit
Bon appétit
Posted on 4/9/22 at 1:49 am to LSshoe
I just read every post, but I don't think one important requirement to make a good gravy was talked about.
IMO.... the roast must have some fat on it to give the gravy a good rich flavor.
IMO.... the roast must have some fat on it to give the gravy a good rich flavor.
Posted on 4/9/22 at 12:29 pm to Gaston
quote:
and the one thing I know is you’re not going to find your answer on this board.
I already know you can't cook for shite.
I just made one 2 days ago and I'm about to do one again. Any cajun knows how to make this in their sleep.
Key is brown the roast, and then brown the onions and bell pepper or trinity. That's all the magic there is.
Posted on 4/9/22 at 8:05 pm to Carson123987
quote:
Add some water and let the mixture cook until gradu starts coating the bottom of the pot again. Get to scraping. Repeat this process a few times to build up the gravy. Most tedious part of the whole process
I do this with sausage, the gradu is key. Take some effort but makes a delicious gravy, my favorite rice n gravy.
What is the best roast to cook, chuck, rump or eye (of round) ?
Posted on 4/9/22 at 10:07 pm to Carson123987
Anybody who uses the term “gradu” when talking about making a gravy has my attention, lol! Now you just need to talk about some gree meez next time!
Posted on 4/9/22 at 10:26 pm to Gaston
quote:
the one thing I know is you’re not going to find your answer on this board.
Idiot.
Posted on 4/10/22 at 11:50 am to gerald65
quote:
IMO.... the roast must have some fat on it to give the gravy a good rich flavor.
The rendered fat from the roast is the most important component of the gravy. If you want to cheat you can sear your roast in beef tallow.
Posted on 4/11/22 at 1:17 pm to Kattail
quote:
I do this with sausage, the gradu is key. Take some effort but makes a delicious gravy, my favorite rice n gravy.
dude I love a sausage rice & gravy too. one of my favorite things growing up, a good one is hard to beat. I made a gravy with Bergeron's jalapeno smoked 50/50 sausage I had made and it was to die for
Posted on 4/11/22 at 1:19 pm to Carson123987
quote:
a good one is hard to beat
it's a delicate balance of grease level. too much and your arse just leaks oil, too little and there's no flavor.
goldilocks that shite and it's AMAZING
Posted on 4/12/22 at 3:45 pm to KamaCausey_LSU
To get the right color, I would suggest starting with a tablespoon or a little more of oil, then an equal or little less of sugar and allow that to caramelize. Get it as dark as you dare. Then throw in your seasoned meat and brown the hell out of it. After that, follow any of the other steps suggested to deglaze the pan, but keep the water level low for the first hour or so to really cook down everything, then slowly add some water to make your gravy.
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