Brown Gravy is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic method of making a gravy by thickening a beef stock with a flour and butter roux. The full recipe is presented here and I hope you enjoy this classic British version of: Brown Gravy.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
BROWN GRAVY.
436. INGREDIENTS.—2 oz. of butter, 2 large onions, 2 lbs. of shin of beef, 2 small slices of lean bacon (if at hand), salt and whole pepper to taste, 3 cloves, 2 quarts of water. For thickening, 2 oz. of butter, 3 oz. of flour.
Mode.—Put the butter into a stewpan; set this on the fire, throw in the onions cut in rings, and fry them a light brown; then add the beef and bacon, which should be cut into small square pieces; season, and pour in a teacupful of water; let it boil for about ten minutes, or until it is of a nice brown colour, occasionally stirring the contents. Now fill up with water in the above proportion; let it boil up, when draw it to the side of the fire to simmer very gently for 1-1/2 hour; strain, and when cold, take off all the fat. In thickening this gravy, melt 3 oz. of butter in a stewpan, add 2 oz. of flour, and stir till of a light-brown colour; when cold, add it to the strained gravy, and boil it up quickly. This thickening may be made in larger quantities, and kept in a stone jar for use when wanted.
Time.—Altogether, 2 hours. Average cost, 4d. per pint.
Modern Redaction
Ingredients:
60g butter
2 large onions, thinly sliced into rings
900g shin of beef, cut into small cubes
2 small slices of lean bacon, cut into small dice
salt and whole black peppercorns, to taste
3 cloves
2l water
60g butter
90g plain flour
Method:
Melt the butter in a pan, add the onions and fry for about 8 minutes, or until golden brown. Add the beef and bacon, season to taste then pour over 250ml water. Bring the mixture to a boil and cook, stirring occasionally for ten minutes, or until the liquid is nicely brown.
Add the 2l water, bring to a boil then reduce to a simmer and cook very gently for 90 minutes. After this time, strain the liquid then set aside to cool. When cold, skim off all the fat.
In a separate pan melt the 60g butter. Scatter the flour over the top then stir to form a roux. Keep cooking, stirring constantly, for a few minutes, until the flour has browned then work in the cold meat stock until smooth. Bring to a boil, cook until thickened as desired then serve.
