Gravy

Cheetah Designs

Cheetah Designs

Cheetah Designs

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Joined
10 Jul 2006
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2,423
So the way I make my gravy is by adding the liquid that comes out of the beef joint after its cooked/rested to Bisto and then add the water from an vegetables cooking if it needs to be thinner/more volume.

However because of all the fat that has obviously come out the beef, I'm finding that the gravy is splitting and you end up with a layer of clear greese/fat on top. How can I prevent this from happening?
 
Filter the fat from the juices before adding to the Bisto. We pour the juices into a jug and let them cool for ten mins or so then use a tea strainer to scoop the fat layer from the top.
 
I mostly leave the fat in, makes the gravy nicer.

Lamb I'll take some of the fat off maybe.

I'll normally drain the juices into a pan. Add some water, and stock cubes. Red or white wine, boil the alcohol off the wine, pinch of mixed herbs and stir in cornflour that I'll mix with water first seperately so it's a thick gloop before adding.

Salt and pepper, but I normally season the meat first so most of the time don't need to add more.
 
Proper Bisto is GRAVY !! Flour and butter is a sham by the French to make them feel better.

Bisto all the way, everyday any day !!
 
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