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Dark gravy from beef roast
Posted on 4/5/22 at 6:50 pm
Posted on 4/5/22 at 6:50 pm
For large family gatherings one of the things that was cooked at my grandmother's house was a large beef roast in a very large Magnalite roaster and they made a very dark gravy that was the most delicious thing you've ever tasted. Sadly, my relatives who cooked this dish have all passed away years ago and I have no recipe.
Anyone know of any recipes that produce a very dark, rich gravy with a beef roast? If so, please share. I'd really like to try to reproduce it. This gravy over white rice is a real treat to behold.
Anyone know of any recipes that produce a very dark, rich gravy with a beef roast? If so, please share. I'd really like to try to reproduce it. This gravy over white rice is a real treat to behold.
8
Posted on 4/5/22 at 7:14 pm to NotYourDaddy
-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 don't use a recipe & season to taste so no exact measurements
-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 don't use a recipe & season to taste so no exact measurements
Posted on 4/5/22 at 7:16 pm to NotYourDaddy
It’s called a grease gravy. After reading many posts about it on here and searching Google…I think no one knows how to do it right. You need to get an old lady from Abbeville or Maurice or Erath to show you how. I’ve seen it done, and eaten it, countless times…and the one thing I know is you’re not going to find your answer on this board.
I know we have some folks from the area I’m referring, maybe one of their mammas knows.
I know we have some folks from the area I’m referring, maybe one of their mammas knows.
This post was edited on 4/5/22 at 7:38 pm
Posted on 4/5/22 at 7:23 pm 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
This is the way. The beef has to be browned very hard (a light dusting of seasoning and flour out the outside of it can also help). The aromatics have to be left alone to stick to the pan and brown a bit, stir, left alone to stick, stir. When you deglaze with liquid, scrape every last bit of fond off the bottom of the pot.
And, well, to be real.. those older ladies didn't really mind using Kitchen Bouquet. She may not have, but a lot of those super dark gravies the older ladies used to make have it in it for color.
Posted on 4/5/22 at 7:32 pm to NotYourDaddy
Just cooked a chuck roast today. Turned out great with dark gravy.
Season with Tony's and black pepper. Coat each side with a little Kitchen Bouquet. Sear on both sides in a dutch oven (used coconut oil and an enameled cast iron pot). Add a chopped onion and about 5 chopped garlic cloves and soften. Dissolve a pack of McCormick au jus gravy mix in 2 cups cold water, heat in microwave for a minute, add to the pot. Stir around. Cover and simmer on low for 3-1/2 to 4 hours. Sometimes I use the oven, but used the gas stovetop today.
Season with Tony's and black pepper. Coat each side with a little Kitchen Bouquet. Sear on both sides in a dutch oven (used coconut oil and an enameled cast iron pot). Add a chopped onion and about 5 chopped garlic cloves and soften. Dissolve a pack of McCormick au jus gravy mix in 2 cups cold water, heat in microwave for a minute, add to the pot. Stir around. Cover and simmer on low for 3-1/2 to 4 hours. Sometimes I use the oven, but used the gas stovetop today.
Posted on 4/5/22 at 7:37 pm to Gaston
quote:
It’s called a grease gravy. After reading many posts about it on here and searching Google…I think no one knows how to do it right. You need to get an old lady from Abbeville or Maurice or Erath to show you how. I’ve seen it done, and eaten it, countless times…and the one thing I know is you’re not going to find your answer on this board. I know we have some folks from the area I’m referring, maybe one of there mammas knows.
Come over to my house this weekend and I’ll recreate exactly what the OP described. It’s crazy simple, it just requires time.
Posted on 4/5/22 at 7:43 pm to Xanthus
quote:
Dissolve a pack of McCormick au jus gravy mix in 2 cups cold water, heat in microwave for a minute, add to the pot.
Posted on 4/5/22 at 7:43 pm to CalcasieuTiger
quote:
It’s crazy simple
You’re right. Doesn’t mean I’m wrong.
Posted on 4/5/22 at 7:48 pm to Xanthus
quote:"You have to cook gravy, it doesn't just come"
Dissolve a pack of McCormick au jus gravy mix in 2 cups cold water, heat in microwave for a minute, add to the pot
Posted on 4/5/22 at 7:54 pm to CalcasieuTiger
quote:
Come over to my house this weekend and I’ll recreate exactly what the OP described. It’s crazy simple, it just requires time.
Can you take a stab at describing how to do it?
Posted on 4/5/22 at 7:59 pm to NotYourDaddy
Patience is important. You hit the roast hard and hot but you don't wanna rush it. The real step in patience is the vegetables. You have to lower the heat and let them do their thing. Deglaze with a little splash of broth as the other guy said, just to take a little heat out the pot if needed.
The color comes from the roast mostly but if you go slow on the veg, you can squeeze even more color out of it.
The color comes from the roast mostly but if you go slow on the veg, you can squeeze even more color out of it.
Posted on 4/5/22 at 9:03 pm to Tigers0891
It’s not really that different than getting the color into a jambalaya. Caramelize the outside of the seasoned meat in a little oil, remove the meat, scrape the pot, caramelize your onions on a slightly lower heat. Put it all back together, add some water or beef stock and cook covered for several hours. And maybe it makes it less pure, but I’m for sure putting a healing spoonful of Better Than Bullion in with my liquid. Cook the roast until tender, thicken with a little flour. If you really want to kick it up make your stock from simmering roasted oxtails. Makes the gravy super rich.
Posted on 4/6/22 at 9:02 am to NotYourDaddy
My MIL cooks one that's damn good and super easy.
* Put roast in aluminum foil bag (or maybe she just wraps it in regular foil).
* Add packet of french onion soup powder.
* Put in the oven for a couple hours.
* Devour with mashed potatoes etc.
* Put roast in aluminum foil bag (or maybe she just wraps it in regular foil).
* Add packet of french onion soup powder.
* Put in the oven for a couple hours.
* Devour with mashed potatoes etc.
Posted on 4/6/22 at 9:08 am to NotYourDaddy
You talking about something like this? This is a chuck roast I did a couple months ago
This is how my grandparents from Church Point taught us
- Season a chuck roast liberally. Dust with a little flower and a couple dabs of honey
- Throw some butter in a magnalite
- Once it's nice and hot, brown the hell out of the roast on all sides. it's gonna look and feel like you're burning it, but keep going. A strong browning session is critical and serves as the foundation for the whole thing
- Once you have a nice layer of gradu on the bottom, pull the roast. Dump in a ton of diced onions and bellpepper with some fresh garlic (sorry I don't have exact measurements, I just eyeball it). Whatever you think it will take, just know that it takes a lot more
- Onions and bellpepper will cook down and deglaze the pot for you
- Eventually it will be come a dark, viscous, oniony mess - that's what you want. start scraping to get all the residual gradu into the fold
- 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
- Add roast back to pot with some water and throw the lid on. Let it simmer for a few hours until the meat just falls apart and the gravy is the consistency you want. If it's too much liquid, just let it keep cooking. If you get it too thick, just add some more water and wait a bit.
It's incredibly easy overall. I get that color with no kitchen bouquet and no stock, it's just meat/veggies/water. You can get it as dark as you want if you're patient enough with the scraping process OR you want to throw in some stock/KB. I honestly find it tastes better using water, the stock just gives it too much of something IMO. Everyone's different though
Good luck
This is how my grandparents from Church Point taught us
- Season a chuck roast liberally. Dust with a little flower and a couple dabs of honey
- Throw some butter in a magnalite
- Once it's nice and hot, brown the hell out of the roast on all sides. it's gonna look and feel like you're burning it, but keep going. A strong browning session is critical and serves as the foundation for the whole thing
- Once you have a nice layer of gradu on the bottom, pull the roast. Dump in a ton of diced onions and bellpepper with some fresh garlic (sorry I don't have exact measurements, I just eyeball it). Whatever you think it will take, just know that it takes a lot more
- Onions and bellpepper will cook down and deglaze the pot for you
- Eventually it will be come a dark, viscous, oniony mess - that's what you want. start scraping to get all the residual gradu into the fold
- 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
- Add roast back to pot with some water and throw the lid on. Let it simmer for a few hours until the meat just falls apart and the gravy is the consistency you want. If it's too much liquid, just let it keep cooking. If you get it too thick, just add some more water and wait a bit.
It's incredibly easy overall. I get that color with no kitchen bouquet and no stock, it's just meat/veggies/water. You can get it as dark as you want if you're patient enough with the scraping process OR you want to throw in some stock/KB. I honestly find it tastes better using water, the stock just gives it too much of something IMO. Everyone's different though
Good luck
This post was edited on 4/6/22 at 9:34 am
Posted on 4/6/22 at 9:10 am to LouisianaLady
seems odd but got it from the serious eats beef stew. If you are using store bought stock, add some unflavored gelatin to help the texture.
Posted on 4/6/22 at 9:26 am to Carson123987
quote:
You talking about something like this? This is a chuck roast I did a couple months ago
That looks mighty tasty! The one from my grandmother's house had a darker gravy.
Posted on 4/6/22 at 9:32 am to Carson123987
Gaston is right in that it's simple in theory but most people don't do it right. Not sure why. One thing I always see is that people aren't aggressive enough with the browning
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. I do a good one and follow the exact same steps as my mom and grandma, but their roasts still come out a little better than mine
Definitely some technique to it, and patience goes a long way. My grandma will sit over that mf all day and I'm usually cooking it in an afternoon
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. I do a good one and follow the exact same steps as my mom and grandma, but their roasts still come out a little better than mine
Definitely some technique to it, and patience goes a long way. My grandma will sit over that mf all day and I'm usually cooking it in an afternoon This post was edited on 4/6/22 at 9:40 am
Posted on 4/6/22 at 3:07 pm to FAP SAM
quote:
brown the hell out of the roast
Most important step in getting the gravy right, IMO.
I have the gravy "foo". It was passed down to me from my little cajun granny.
Posted on 4/6/22 at 8:05 pm to NotYourDaddy
This is how I do it with rump roast.
Sprinkle salt, pepper, and garlic powder on all sides of roast. In one tablespoon oil, brown roast on all sides (brown it good; don't be in a hurry). Add one cup water to pan and cook, with fat side down, covered on low heat for 2 1/2 to 3 hours.
When the roast is done, remove it from the pan. Put 1 1/2 tablespoons of flour and 1 1/2 cups water in a jar and shake until the flour dissolves. Put the mixture in the roast pan and stir constantly on medium heat. Add salt, pepper, and a little Kitchen Bouquet to right consistency.
The Kitchen Bouquet is what gives it a dark color. It's just as good without Kitchen Bouquet, but is not as dark.
Good luck.
Sprinkle salt, pepper, and garlic powder on all sides of roast. In one tablespoon oil, brown roast on all sides (brown it good; don't be in a hurry). Add one cup water to pan and cook, with fat side down, covered on low heat for 2 1/2 to 3 hours.
When the roast is done, remove it from the pan. Put 1 1/2 tablespoons of flour and 1 1/2 cups water in a jar and shake until the flour dissolves. Put the mixture in the roast pan and stir constantly on medium heat. Add salt, pepper, and a little Kitchen Bouquet to right consistency.
The Kitchen Bouquet is what gives it a dark color. It's just as good without Kitchen Bouquet, but is not as dark.
Good luck.
Posted on 4/7/22 at 7:08 am to Carson123987
quote:
One thing I always see is that people aren't aggressive enough with the browning
I think it's because there's a very fine line between well-browned and burnt. I've also noticed that when I'm browning I'm concluding that it's more browned than it really is.
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