Beef Gravy is a traditional British recipe, based on Robert Kemp Philp's recipe of 1859, for a classic gravy made from beef and vegetables boiled down to a glaze and re-constituted with boiling water. The full recipe is presented here and I hope you enjoy this classic British version of: Beef Gravy.
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This is a classic recipe for a Victorian version of Beef Gravy that's derived from Robert Kemp Philp's 1859 volume, The Dictionary of Daily Wants. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
BEEF GRAVY.—Cover the bottom of a stew-pan with a slice of ham or lean bacon, four or five pounds of gravy beef cut into small pieces, an onion, a carrot, two cloves, and a head of celery. Add a pint of water, cover it close, and simmer it till the liquor is nearly exhausted. Turn it about, and let it brown slightly and equally all over. Put in three quarts of hot water, and when it boils up, skim it carefully, and wipe off with a clean cloth the scum round the edges and inside the stew-pan, in order that the gravy may be delicately pure and clear. Let it stew gently by the side of the fire for about four hours, till reduced to two quarts. Skim it well, strain it through muslin, and put by in pots. This gravy is almost indispensable for a variety of culinary purposes, more especially for made dishes.
Modern Redaction
Ingredients:
1 slice of ham (or lean bacon)
2kg gravy beef, cut into small dice
1 onion
1 carrot
2 cloves
1 head of celery
600ml water
3l hot water
Method:
Place the ham in the base of a stew pan then add the beef, onion, carrot, cloves and celery. Pour in 600ml of water, cover with a tight-fitting lid and bring to a simmer. Cook until the liquid has reduced to a glaze then turn the meat and allow to brown evenly all over.
At this point, add the 3l of hot water and bring to a boil. Carefully skim the surface of the liquid and wipe away with a cloth any scum around the edges of the pan. Reduce to a simmer and cook, uncovered, for about 4 hours, or until the volume of liquid has reduced to 2l. Skim the surface thoroughly then strain through a fine-meshed sieve lined with muslin. Divide between jars, secure lids then store in the refrigerator until needed.
