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re: Reducing pot roast liquid for beef gravy
Posted on 9/17/14 at 6:38 am to Martini
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.
0
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
Posted on 9/17/14 at 9:08 am to KosmoCramer
quote:
I probably didn't go low and slow enough? Went 300 for about 3 hours?
When I do rumps, I go for 5 or 6 hours plus at about 275.
Pull it apart and let it go another hour or so in your braising liquid.
I pour the liquid in a pan and begin to reduce. I make a slurry with gravy (If you just add dry flour, it can clump) and let go on med-hi heat for about 10 mins.
Posted on 9/17/14 at 10:02 am to BayouBlitz
Add a little Kitchen Bouquet to darken it up, since the slurry is lighter in color. Many purists don't like this,but I say whatever works.
Posted on 9/17/14 at 12:29 pm to Walt OReilly
quote:
I taught him that fwiw
I should have known, Walt!
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