Lessons and Tips in Making Gravy

my grandmother called it “grease gravy”
very south Louisiana
the flavor is the dissolved fond, built and rebuilt until rich and concentrated

Once the meat is browned, do you leave it in or remove it while browning the vegetables and reducing the liquid?

Thanks. The sitter just told me she browns the meat and vegetables together until brown. Then, she starts adding a little water at a time.

I find it easier to work the whole pot (magnalite of course - south Louisiana requirement) without the meat.

But no harm keeping it.

quote:

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corn starch slurry. one part cold water, one part cornstarch.

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I like the texture of the gravy without a slurry or the flour, though I typically use a bit of flour in other gravies or I flour the meat. The sitter uses no flour or slurry. It’s a strong delicious flavored gravy.

Cajun Roast Beef
Ingredients
• 1 chuck roast ( or any other type of protein)
• Cajun seasoning (to taste)
• All-purpose flour (light dusting)
• 2 dabs of honey
• Butter (for browning)
• 2 large onions, diced
• 1 bell pepper, diced
• 4 cloves garlic, minced
• Water (as needed)
Instructions
1. Season the Roast
o Generously season the chuck roast with Cajun seasoning.
o Lightly dust it with flour and add a couple of dabs of honey.
2. Sear the Roast
o Heat butter in a Magnalite pot over medium-high heat.
o Brown the roast thoroughly on all sides. It should develop a deep, dark crust—this is key for flavor.
3. Build the Gravy Base
o Remove the roast and set it aside.
o Add diced onions, bell pepper, and garlic to the pot.
o Stir frequently, scraping the browned bits (gradu) from the bottom as the vegetables cook down.
o Once the mixture becomes a dark, thick, oniony paste, start scraping to incorporate all the gradu.
4. Develop the Gravy
o Add a bit of water and let it cook until the gradu begins coating the bottom again.
o Scrape and repeat this process a few times to build up the gravy.
5. Simmer the Roast
o Return the roast to the pot and add enough water to partially submerge it.
o Cover with a lid and let it simmer for a few hours until the meat is fall-apart tender.
o If the gravy is too thin, continue cooking uncovered until it thickens. If too thick, add a bit more water and let it simmer.
6. Serve & Enjoy
o Serve over rice or with French bread to soak up the rich gravy.
Notes:
• The deep color and flavor come naturally from the browning process—no need for kitchen bouquet or stock.
• Patience is key: the longer you take scraping and deglazing, the richer the gravy will be.
• Adjust seasoning to taste and enjoy this time-honored Cajun classic!

Get the chili too.
Best I’ve had.

I didn't know there was any other method to rice and gravy. This is all I do except if your not chopping your own trinity it's Guidry's.

I don't usually add flour or roux. When I'm browning the meat and the bottom starts to get dry, to prevent the fond (the sticky stuff at the bottom of the pot) from sticking and burning, I add a couple of ice cubes to cool down the fond and loosen it to prevent it from sticking and burning. I'll do this a couple of times until I get the meat browned. Then I'll remove the browned meat and saute the veggies in the fond. When the veggies are cooked down, I reintroduce the meat to the pot and add water, reduce the fire to low and cover the pot til the meat's tender.

When the meat's tender, I remove it and make the gravy. For chicken, I'll pour off the excess grease. If you want to add stock, add it in at this point. If it needs to be browned more, I turn up the fire and do the same with the ice cubes, stirring constantly, making sure all the brown sticky stuff is scraped from the sides of the pan and incorporated into the gravy, but does not burn. If it needs to be thickened, I'll reduce the fire, add a little drizzle of cornstarch slurry, (My ratio is one heaping tablespoon in cold water, just enough water to dissolve the cornstarch.) Add slowly until the gravy's thickened, then bring the fire up, stirring constantly til it's the consistency I want. Then I'll add parsley or green onions, let the gravy rest and transfer it into a serving bowl.

One thing I learned is that I wasn't adding enough water to the pot of meat, after it's browned and before I reduce the fire. Try adding a little more water before you turn down the fire to smother.

There are also some good products out there, like beef demi-glaze or Minor's chicken base if you want to make more. When you add that liquid, just cook it down more to brown the gravy.. it takes constant stirring over a hot stove to get it the right color and consistency. A heavy aluminum roasting pan works best for making gravy with baked chicken and a Magnalite dutch oven works best for beef roasts and pork.

eta: I got some pork cheeks from Iverstine's and braised them with tasso. It made a pot pull of gravy and the pork cheeks were so tender.. Made delicious rice and gravy.

This is a great tool for whisking the gravy and whipping the water out of it to get it nice and thick. gravy whisk