Ww Rich Rosemary Gravy Recipes

WW RICH ROSEMARY GRAVY

Steps:

• To make the gravy, use a rubber spatula to scrape the pan juices from the roasting pan into a fat separator, leaving the browned bits in the pan. Let stand 5 minutes; then pour off the dark brown drippings into a 2-quart glass measuring cup; reserve the clear yellow fat in the separator. Add enough stock to the drippings to measure 5 cups.
• Place the roasting pan over two burners on high heat. Measure 1/4 cup of the reserved fat and add to the pan. Whisk in the flour (a flat "roux whisk" works best to reach into corners) and let bubble for 30 seconds. Since this is a reduced amount of flour and fat, it won't coat the entire pan so try to concentrate the ingredient to one part of pan to prevent the flour from scorching. One cup at a time, whisk in the stock mixture and bring to a boil. Reduce the heat to medium and simmer, whisking often, scraping up the brown bits on the bottom of the pan, until reduced to about 4 cups, about 3 minutes. For a thicker gravy, whisk in the cornstarch, but keep in mind that as the gravy cools, it will also thicken, so it might not be necessary.
• Strain through a coarse wire sieve into a bowl. Taste; season with the salt and, if desired, pepper and rosemary. Transfer to a warmed sauceboat.

WW ONION GRAVY, HEAVY ON THE ONIONS

Steps:

• Peel and cut the onions into wedges, about an eighth of an onion each.
• Put these onion wedges into a saucepan, add the beef stock and heat until just boiling.
• Meanwhile, mix the flour with the cold water until all lumps are gone.
• Slowly add the flour and water mixture to the stock, stirring quickly until it is all mixed in.
• Put the rosemary sprigs in whole.
• Turn the heat down to a simmer, cover and cook for 20-30 minutes, until the onions are cooked to your liking and the gravy has thickened.
• Remove the rosemary sprigs and serve over your favourite meat dish.

WW BRISKET WITH RICH TOMATO GRAVY

Steps:

• 1 Preheat oven to 300.
• 2 Sprinkle brisket all over with salt and pepper. Heat oil in a large dutch oven over medium-high heat. Add brisket and cook until well browned, about 8minutes per a side. Transfer to plate.
• 3 Add onion, garlic, and rosemarry to pot. Reduce heat and cook, stirring occasionally, untill onion is softened, about 10 minute Add mushrooms and cook, stirring occasionally, until well softened, about 6min. Add wine and bring to a boil. Add brisket: spoon vegetable mixture over top to cover.
• 4 Cover pot and transfer to oven. Bake until brisket is fork tender, about 2 1/2 hours.
• 5 Transfer brisket with tongs to a large cutting board. Skim fat from sauce. Cook sauce over med-high heat until slightly thickened, about 10 minute.
• Freezer - Cut brisket across grain into 16 slices. Transfer to large freezer container. Pour sauce over top, submerging brisket as much as possible. Let cool room temperature, then chill until cold, about 2hrs. Cover and freeze up to 1month. To serve, let thaw overnight in fridge. Trasfer brisket and sauce to dutch oven. Cook over med-low heat until heated through, 30 minute.