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Recipe of: © Monsieur Cuisine

Basic gravy

MC connect
1 jar
Average difficulty
Ready in: 2:46 h
Preparation time: 20 min.
Created on: 06.11.2018

MAKES 1 JAR (750 ML)

  • 1 kg marrowbone
  • 2 carrots (140 g)
  • 1 piece of celeriac (250 g)
  • 3 onions (200 g)
  • 30 ml olive oil
  • 1 tbsp tomato purée
  • 1 tbsp plain flour (type 405)
  • 400 ml dry red wine
  • 1 l hot beef stock
  • 2 tbsp sugar beet molasses
  • salt and pepper to taste
  • 10 g cornflour

PLUS:

  • 1 tbsp caramel for a darker sauce

Nutrients

Per jar:

  • calorific value
    5795 kj / 1384 kcal
  • protein: 27 g
  • carbohydrates: 77 g
  • fat: 83 g
Instruction
Preparation time
20 min.
Ready in
2:46 h
  1. Pre-heat the oven to 200 °C. Put the marrowbone in a pan and roast in the oven for 1 hour. Half way through, turn the bones over once. Take the pan out of the oven and allow the bones to cool for 30 minutes.
  2. Wash, clean and peel the vegetables and chop roughly. Then put them into the blender jug, and with the measuring beaker in place, chop roughly for 6 seconds/speed setting 5.
  3. Add olive oil and sweat them, the measuring beaker not inserted, with the roast button.
  4. Add the tomato purée and dust the vegetables with the flour. Cook again, the measuring beaker not inserted, with the roast button.
  5. Add the red wine and, the measuring beaker not inserted, boil down for 10 minutes/speed setting 1/130 °C. Put the cooking pot on the lid as a splash guard.
  6. Put the cooled bones in the cooking pot and hang this in the blender jug. Pour on the hot beef stock, and with the measuring beaker in place, boil for 20 minutes/speed setting 1/110 °C. Using the spatula, remove the cooking pot from the blender jug and dispose of the bones.
  7. Purée the gravy in the blender jug with the measuring beaker in place for 30 seconds/speed setting 7 and then pass the liquid through a fine sieve into a suitable container.
  8. Pour the gravy back into the blender jug, add the sugar beet molasses, and the measuring beaker not inserted, boil down again for 10 minutes/speed setting 2/100 °C. Put the cooking pot on the lid as a splash guard again.
  9. Season the gravy to taste with salt and pepper. Mix the cornflour with 2 tablespoons lukewarm water until smooth, add to the gravy in the blender jug, and the measuring beaker not inserted, cook for a further 2 minutes/speed setting 2/100 °C. Put the cooking pot on the lid as a splash guard.

TIPS

If the gravy is not dark enough, add 1 tablespoon caramel during the last step.

The gravy will keep for about a week if kept covered in a cool place.

Finished!

Bon appétit with Monsieur Cuisine

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