Beef Bone Gravy Recipes

SLOW COOKER BEEF NECK BONES AND GRAVY

Steps:

• Preheat slow cooker to High.
• Clean neck bones and remove any excess fat. Season bones with cumin, allspice, black pepper, red pepper flakes, and salt; dust with 1/4 cup flour.
• Heat olive oil in a large skillet over medium heat; cook and stir garlic until fragrant, 1 to 2 minutes. Increase heat to medium-high and add seasoned neck bones; cook until bones begin to brown, about 1 minute per side.
• Transfer neck bones and drippings to the preheated slow cooker; add beef broth and onion.
• Cook on High for 1 hour. Reduce heat to Low and cook 4 to 6 hours.
• Transfer neck bones to a dish. Sprinkle remaining flour into the slow cooker and stir well. Return neck bones to slow cooker. Let stand until gravy thickens, 15 to 20 minutes.

BEEF GRAVY

Steps:

• In a medium-sized sauce pan, combine butter, beef broth, onion powder, and garlic powder. Bring to a boil, stirring occasionally.
• Reduce heat and bring to a simmer.
• In a small bowl or liquid measuring cup, combine cornstarch and water, stirring until well combined.
• While whisking the broth CONSTANTLY, slowly add cornstarch mixture to the saucepan. I like to pour in about a tablespoon at a time to gauge consistency. You may not need all of the cornstarch mixture, add only until desired consistency is reached.
• Add beef bouillon (or Kosher salt-- I just like the depth of flavor the beef bouillon adds as compared to straight up salt) and pepper to taste.
• Allow to simmer 2-3 minutes. Serve over potatoes, rice, poutine, or your favorite beef dishes.

BEEF BROTH GRAVY

Steps:

• 1. Melt butter in your sauce pan, then add the flour. Whisk the flour for about 1 minute until the flour is "cooked".
• 2. Slowly add the beef broth and stir often for about 8-10 minutes. *Stirring is the key to lump less gravy.

SIMPLE BEEF FLAVORED GRAVY

Steps:

• Combine water, bouillon, flour, onion and butter in a small saucepan. Bring to a boil over medium heat and cook until thickened.

BEEF GRAVY

Steps:

• Heat the oven to 375 degrees.
• Cut the meat and fat into small dice, put them into a roasting pan (along with bones) and roast in the oven for 1 hour, or until browned.
• Trim all the vegetables, chop them fine, add them to the browned meat in the pan and continue roasting for a half hour to an hour longer, or until they are browned (but not blackened). Meanwhile, boil the stock down by half in a stockpot.
• Remove the roasting pan from the oven, set it over a top burner, add a quart of the stock to it and stir and scrape the pan to release all the browning. Empty the pan into the stockpot, rinse it with a little water to get out any remaining pieces, add the rinse water to the pot, and simmer, covered, for 3 hours.
• Strain the finished gravy into a container and refrigerate both it and the residual solids overnight. Remove the cake of fat from the gravy before reheating. Add to the gravy any meat juices (defatted) that the roast gives up. (The solids may be made into a spread by adding salt, dry mustard and finely diced celery.)

EASY-FROM-SCRATCH PERFECT BEEF GRAVY

Steps:

• Preheat oven to 350 degrees.
• Place frozen beef bones along with little bits and pieces of leftover saved beef into a roasting pan.
• Add 1/2 cup water.
• Roast the bones for 1 hour.
• Remove from oven and discard bones or set the bones aside to use to make soup stock.
• Eye-ball (measure) beef drippings in the pan and if it appears to be about a quarter cup, use the ratios above (in other words, keep your fat to flour ratio the same).
• Place roaster on the stovetop and heat pan drippings over medium heat.
• Add 1/4 cup of flour to the pan drippings and stir with spoon, getting all bits and pieces off the bottom of the pan and incorporated into the flour mixture.
• Continue cooking over medium heat, stirring constantly, for about 2 minutes (this is to cook away the flour taste).
• Add beef broth all at once, stir to combine and increase heat to high.
• Bring to a boil, stirring constantly, reduce heat and continue cooking and stirring until mixture thickens and coats the back of a spoon.
• Taste the gravy and correct the seasonings (add salt and pepper, if needed).

BONE BROTH GRAVY

Steps:

• In a medium saucepan, melt the butter, then add in the flour and whisk to combine.
• Pour in the bone broth and/or pan drippings liquid and bring to a simmer.
• Stir occasionally until it thickens.
• Reduce heat to low until ready to serve.

5 MINUTE BONE BROTH GRAVY

Steps:

• Melt the butter in a sauce pan, add the flour, and stir with a whisk to combine.
• Add the bone broth and thyme and bring to a simmer stirring with your whisk occasionally until it thickens.
• Season salt and pepper to taste and serve. This will refrigerate and reheat stovetop well (up to 4 days in advance), or you can freeze it for months.

BEEF GRAVY

Steps:

• Heat the oven to 220C/fan 200C/gas 7. Tip the beef bones, chicken wings and all the vegetables onto a large roasting tray and roast for 1 hour until really crisp and browned.
• Carefully pour off some of the fat from the tray into a ramekin, then tip all of the vegetables and bones into a large pan with the black peppercorns, thyme, and 1.5 litres of cold water, making sure to really scrape the roasting tray to include any crusty bits off the bottom.
• Bring to a gentle boil and leave to simmer for 1 hour 30 minutes, using a wooden spoon to break up the wings during cooking to release more gelatin. Skim any fat or impurities from the top every now and again. Strain through a fine sieve into a bowl or container, using a ladle to squeeze all of the liquid out of the meat and bones. At this stage, you can cover, chill or freeze the stock for future use, or use straightaway.
• Heat a large, deep frying pan over a medium heat and add the red wine and bubble until reduced by a third. Pour in the strained stock and simmer gently for 45 minutes, skimming regularly, or until the sauce has thickened and is looking glossy.
• Mash together the softened butter and plain flour until smooth, then whisk into the gravy, then simmer for 15-20 minutes or until thickened. Season and serve.

ROAST RIB OF BEEF WITH GRAVY

Steps:

• Ask your butcher to saw through the upper chine bone so that the 'feather bones' will be easy to remove before carving. Weigh the joint and calculate the cooking time (see below). Preheat the oven to 240°C/475°F/gas mark 9. Score the fat and season with salt and freshly ground pepper. Place the meat in a roasting tin, with the fat side uppermost. As the fat renders down in the heat of the oven, it will baste the meat. The bones provide a natural rack to hold the meat clear of the fat in the roasting pan. Put the meat into a fully preheated oven, after 15 minutes turn down the heat to moderate 180°C/350°F/gas mark 4 until the meat is cooked to your taste. There are various ways of checking. I usually put a skewer into the thickest part of the joint, leave it there for about 30-45 seconds and then put it against the back of my hand. If it still feels cool, the meat is rare, if it is warm it is medium rare, if it's hotter it's medium and if you can't keep the skewer against your hand for more than a second then you can bet its well done. Also, if you check the colour of the juices you will find they are clear as opposed to red or pink for rare or medium. If you own a meat thermometer that will eliminate guesswork altogether but make sure the thermometer is not touching a bone when you are testing. Beef is rare at an internal temperature of 60°C/140°F. It is medium when it is 70°C/155°F and well done when it is 75°C/165°F. When the meat is cooked it should be allowed to rest on a plate in a warm oven for 15-30 minutes before carving, depending on the size of the roast. The internal temperature will continue to rise by as much as 2-3°C/5°F, so remove the roast from the oven while it is still slightly underdone. Meanwhile, make the gravy. Spoon the fat off the roasting tin. Pour the stock into the cooking juices remaining in the tin. Boil for a few minutes, stirring and scraping the pan well, to dissolve the caramelised meat juices (I find a small whisk ideal for this). Thicken very slightly with a little roux if you like. Taste and add salt and freshly ground pepper if necessary. Strain and serve in a warm gravy boat. Carve the beef at the table and serve with Horseradish sauce, Yorkshire pudding, gravy and lots of crusty roast potatoes. Roasting Times: Since ovens vary enormously in efficiency and thermostats are not always accurate and some joints of meat are much thicker than others, these figures must be treated as guidelines rather than rules. The times below include the 15-minute searing time at a high heat. Beef on the bone: Rare: 10-12 minutes per 1 lb (450g) Medium: 12-15 minutes per 1 lb (450g) Well-done:18-20 minutes per 1 lb (450g) Beef off the bone: Rare: 8-10 minutes per 1 lb (450g) Medium: 10-12 minutes per 1 lb (450g) Well-done: 15-18 minutes per 1 lb (450g)

CLASSIC BEEF GRAVY

Steps:

• Heat butter in large nonstick skillet over medium heat until melted. stir in flour; cook 5 to 7 minutes until mixture is deep brown, stirring often. Whisk in broth until smooth; simmer 3 minutes, stirring often. Reduce heat to medium-low; cook 2 to 3 minutes or until thickened. Stir in bouillon granules and pepper; stirring until combined. Season with salt, as desired.

BEST INSTANT POT GRAVY

Steps:

• Press the Sauté function on the Instant Pot (Normal setting). Add 1 tablespoon of butter and onions and cook for 3 minutes to caramelise slightly.
• Then add the garlic and cook for another minute. Then, add 1 cup of chicken stock (stock cube dissolved in hot water) and 1.5 cups of beef bone broth or stock. Bring to a rapid simmer and cook for 5-7 minutes, stirring a few times. Cancel to stop the Saute function.
• Taste and add a good pinch of salt and pepper to taste.
• Use an immersion blender to purée the contents of the pot to make a smooth gravy. If you like your gravy super smooth, strain the pureed broth through a sieve to catch any unblended bits of onion. Return the strained gravy to the pot.
• To thicken the gravy further, mix 2 tablespoons of flour and 3-4 tablespoons of cold water in a small bowl until smooth. Then, turn on the sauté function again. Pour in the flour slurry gradually in small batches while continuously stirring with a spatula, until the gravy thickens.
• Then stir in the remaining tablespoon of butter. Bring the gravy to a simmer and once the bubbles come up, press Cancel to stop the Sauté. Stir and pour into a serving bowl or a jug.
• Serve the gravy while hot! You can refrigerate the gravy for up to 5 days or freeze the leftover gravy in a silicone ice cube mold so you can pop out a cube whenever you feel like some gravy on your meal.

BROWN GRAVY RECIPE - NO DRIPPINGS

Steps:

• In a medium sauce pan, bring beef broth to boil over medium heat. Stir-in onion powder, garlic powder and bouillon powder. Reduce heat to medium-low and simmer for 10 minutes.
• Season with salt and pepper.
• In a small bowl, make cornstarch slurry. Dissolve cornstarch in water. Pour cornstarch slurry in beef broth stirring constantly until smooth and thickened.
• Transfer right away to a serving bowl. Note: As it cools, it thickens.

BEEF BONE GRAVY RECIPE

Steps:

• In a hot oven (450-500F) roast all the bones for 15-20 minutes until sizzling and nicely browned. Place the browned bones and the fresh piece of shin in your largest stock pot and cover by at least half an inch with cold water or beef broth. Bring to boiling point, but never allow more than the most tremulous simmer. Patches of dirty grey-brown bubbles (scum!) will appear on the surface. Skim these off with a spoon. When the only scum appearing is a clean white colour, you can stop skimming. Now add the vegetables, washed and cut up into chunky pieces, and the herbs. Bring back to your slow, tremulous simmer, and cook for 4-5 hours minimum, ideally 6 or 7. (Remove the shin after 3 hours if you want to eat it - delicious cold and dressed with a mustardy vinaigrette). Strain the stock into a clean pan or large basin. Discard the vegetables and bones (feed both to the dog if you like). Leave the stock in a fridge or cool place, ideally overnight, so the stock turns to jelly and the fat sets hard on the top. Carefully remove all the fat and discard. Warm up the stock over a gentle heat, so it liquifies completely, then strain it carefully through muslin or a cotton cloth. Transfer to a clean heavy-based pan of at least 4 litres capacity, add the wine, and boil hard to reduce. As it becomes darker and more concentrated, taste regularly. It will taste like it needs salt but don't be tempted to add it yet as it will get much too salty as it reduces. Stop when you have a rich, concentrated beefy sauce that is lightly syrupy but not too sticky. Only at this point should you season, to taste, with salt. You can keep this sauce, chilled as a jelly, in the fridge for up to a week. To serve it with the beef, gently warm it until not quite boiling, and 'refresh' with a few drops of new wine, before serving. You can also add the deglazed pan juices from the roasting tray, but make sure they are not too salty, and not too fatty, or they will spoil all your hard work.