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Message
re: Reducing pot roast liquid for beef gravy
Posted on 9/16/14 at 8:39 pm to KosmoCramer
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.
2
Posted on 9/17/14 at 12:00 am to LSUballs
Exactly, Mr Balls.
Posted on 9/17/14 at 8:05 am to LSUballs
quote:
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.
Exactly what I was thinking.
I like to flour most meats that I sear if I plan on braising them.
It's how I do my short ribs, and the sauce is ALWAYS the consistency I want (unless I forget about it and it reduces TOO thick..which I did last time
)This post was edited on 9/17/14 at 8:06 am
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