Shelley226
Well-Known Member
Hi I'm looking for gravy advice!
I got beef bones (hip joint) from my butcher. Roasted in the oven and it's currently in my slow cooker along with celery, onion, garlic, leek and bay leaves with water to make a beef stock. (I forgot carrots and didn't have time to go and get them so had to leave out)
What do I do after this to make a gravy for xmas day?
Do I reduce it once I've sieved it? Or refrigerate, scoop the fat off then reduce? I'm going to freeze it then add it to the beef juices on xmas day.
Not added any salt or pepper yet, unsure how much to add as I know it becomes more concentrated once reduced!
I got beef bones (hip joint) from my butcher. Roasted in the oven and it's currently in my slow cooker along with celery, onion, garlic, leek and bay leaves with water to make a beef stock. (I forgot carrots and didn't have time to go and get them so had to leave out)
What do I do after this to make a gravy for xmas day?
Do I reduce it once I've sieved it? Or refrigerate, scoop the fat off then reduce? I'm going to freeze it then add it to the beef juices on xmas day.
Not added any salt or pepper yet, unsure how much to add as I know it becomes more concentrated once reduced!