More than 1 hour
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- 2kg beef bones
- 2-3 glugs olive oil
- 1 onion, quartered
- 4-5 cloves garlic, sliced
- 2-3 carrots, roughly chopped
- 2-3 stalks celery, sliced (leaves included)
- Handful hardy herbs such as rosemary, thyme or bay leaves
- 1 sachet (50g) tomato paste
- 2 Tbsp (30ml) sugar
- ⅓ cup (80ml) red wine (water can be used as an alternative)
- 4 cups (1L) cold water
- 1 Tbsp (15ml) cornflour
- 1 Tbsp (15ml) butter
- Salt and milled pepper
- Divide bones between 2 large oven trays and drizzle with oil.
- Roast at 180°C for 20 minutes until browned.
- Heat a glug of oil in a large pot and fry onion, garlic, carrot and celery for 8-10 minutes.
- Add bones, herbs, oven tray juices and roasted bits to the pot and stir to coat.
- Add tomato paste and cook for 1 minute, then add sugar.
- Pour in red wine (or water) and scrape the bottom of the pot to loosen all the tasty bits.
- Cover with cold water and simmer for 45-60 minutes, skimming foam that forms off the top.
- Strain through a sieve or muslin cloth into a saucepan, discarding bones and vegetables.
- Whisk cornflour into ¼ cup (60ml) of the warm strained gravy until smooth.
- Add this mixture back into the gravy in the saucepan and simmer gently for 3-4 minutes, whisking until thickened.
- Whisk in butter until dissolved. (This gives gravy a richness and a beautiful shine.) Season well.
- Serve immediately, or cover with clingfilm directly on the surface to avoid a “skin” forming.