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re: Reducing pot roast liquid for beef gravy
Posted on 9/17/14 at 6:18 am to KosmoCramer
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.
1
Posted on 9/17/14 at 6:38 am to Martini
I use a tablespoon of cornstarch and enough cold water to dissolve in a cup.. Reduce the fire on the gravy once it gets to the color I want, then add the cornstarch to thicken, then bring the fire up again and bring to a boil so the gravy doesn't taste like flour.
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