A delicious gravy made with the pan juices is the best accompaniment to Roast Beef and Yorkshire Puddings. It is quick and easy to make once the meat is cooked. This recipe can be used for any roast meat such as lamb or pork.

See Also

Gravy for Roast Beef - Gravy Recipe

British Sunday Roast, British Sunday Lunch Recipes

Full Sunday Roast - Traditional British Sunday Lunch

Ingredients

• Pan juices from roast meat (see note below)
• 1/2 glass red wine or port
• 1 pt/500ml meat or vegetable stock
• 1 tsp ice cold butter

• Prep Time: 10 minutes
• Cook Time: 15 minutes

• Total Time: 25 minutes

Preparation

Once the roast meat is cooked remove it from the oven, wrap loosely in aluminum foil and leave on one side to rest. The roasting pan will contain all the meat juices from the roast which are an essential part of the gravy. Pour away any excess fat before starting the recipe.

• Place the roasting pan on the stove top over a high heat until the meat juices begin to bubble but not burning. Pour in the red wine and scrape all the juices from the bottom of the pan, reduce to a sticky glaze. Do not leave the pan unattended as the reduction happens very quickly.

• Add the stock and and stir well,
• Strain the gravy through a fine sieve into a saucepan and reduce by one-third. Add the butter in tiny pieces shaking the pan gently until the all the butter is absorbed. Keep warm until needed.