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Message
Reducing pot roast liquid for beef gravy
Posted on 9/16/14 at 6:57 pm
Posted on 9/16/14 at 6:57 pm
So I used about 3 cups of beef stock and some wine as the braising liquid for a pot roast that's been in the over about 3 hours.
Anyway, should I add flour to the gravy to thicken it up or will boiling and then simmering bring it to the proper consistency.
TIA.
Anyway, should I add flour to the gravy to thicken it up or will boiling and then simmering bring it to the proper consistency.
TIA.
Posted on 9/16/14 at 6:59 pm to KosmoCramer
You want a thick or thin gravy?
Think stick to you bones stuff you should use a little cornstarch, flour will work in a pinch.
Think stick to you bones stuff you should use a little cornstarch, flour will work in a pinch.
Posted on 9/16/14 at 7:00 pm to KosmoCramer
If you add flour, you need to cook it for at least 30 minutes.
Try a corn starch slurry.
Try a corn starch slurry.
Posted on 9/16/14 at 7:00 pm to Degas
quote:
Try a corn starch slurry.
I meant to add flour/corn starch to the OP.
Thanks.
Posted on 9/16/14 at 7:01 pm to KosmoCramer
try a little corn starch instead
Posted on 9/16/14 at 7:02 pm to KosmoCramer
If you're going to add flour, make a little roux so the flour flavor isn't so raw or uncooked. A browned roux tastes better for roast gravy. I don't make one, but I flour and brown the roast first, which essentially makes a roux. I add a tablespoon of tomato paste concentrate from the tube to the liquid before the roast cooks. I skim the fat and that's it, but I don't like thick gravy. I like it with some body.
Posted on 9/16/14 at 7:03 pm to Gris Gris
quote:
make a little roux
This is usually what I do. Or add some premade roux/powdered roux. Good use.
Posted on 9/16/14 at 7:06 pm to fightin tigers
You could make one with bacon grease, regular oil or even the skimmed fat off the roast. Just add it until you get the consistency you want.
Posted on 9/16/14 at 7:08 pm to Gris Gris
even the skimmed fat off the roast
Never thought of this. Might burn easy, but would be worth it if done right.
Never thought of this. Might burn easy, but would be worth it if done right.
Posted on 9/16/14 at 7:28 pm to KosmoCramer
Any veg in this liquid like onion, bell pepper, celery, garlic and/or carrots? That might make a difference in reducing or thickening.
Posted on 9/16/14 at 7:37 pm to Degas
quote:
Try a corn starch slurry.
Bingo. Cornstarch makes a great beef gravy.
Posted on 9/16/14 at 8:19 pm to OTIS2
I used a corn starch slurry, it was fine.
The meat was a little dry though. Not sure what happened.
The meat was a little dry though. Not sure what happened.
Posted on 9/16/14 at 8:27 pm to KosmoCramer
That can happen with. A slow cooked, braised roast. A chuck is a safer bet, but I've dried them out too. But, gravy is your friend. Gravy can save the world.
This post was edited on 9/16/14 at 9:19 pm
Posted on 9/16/14 at 8:39 pm to KosmoCramer
If you're wanting a thicker gravy dust that roast good with seasoned flour and brown before adding the liquid. Boom, 3 hours in, badass gravy.
Posted on 9/17/14 at 12:09 am to Gris Gris
Will do next time.
I probably didn't go low and slow enough? Went 300 for about 3 hours?
I probably didn't go low and slow enough? Went 300 for about 3 hours?
Posted on 9/17/14 at 6:18 am to KosmoCramer
What cut did you use? If rump that is the reason. Use chuck roast and it won't dry out as long as you have enough braising liquid to pretty much cover it.
And don't add hot liquid to cornstarch because it will clump. I know that tip is late.
And don't add hot liquid to cornstarch because it will clump. I know that tip is late.
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