You will need,
Red wine/Port,
Thyme,
Sage,
Beef Gravy (Use your favourite brand),
Honey,
Salt and Pepper,
- Put the gravy granules into a jug.
- Add a 3 shots of red wine/port (add both if you want a really rich gravy)
- Add the thyme, sage, salt and pepper
- Add a spoonful/squirt of honey
- Add boiling water. Make up as much gravy as you need at the thickness you want. Remember to stir vigorously to avoid lumps.
This gravy will best suit the beef if you cook the joint in red wine/port. Season with the same herbs and add the red wine/port to the meat before cooking and then baste half way through. Once the meat is cooked, add the juices from the joint to the gravy. The real meat flavours make the gravy that much nicer.
Enjoy!
Dee
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You will need;
A green pepper
4 shallots/2 large onions
half a head of cabbage
2 leeks
bunch of celery
2 cloves of garlic
mushrooms
6 carrots
2 cans of chopped tomatoes
red wine vinegar
malt vinegar
Worcestershire sauce
thyme
sage
parsley
- Start with you base by boiling your shallots/onions, peppers, leeks, cabbage, celery, garlic, 1 can of tomatoes, and 2 of your carrots in several pints of beef stock (depending on how thick you want to make it and how much soup you want to make) for 10 minutes on a fast rolling boil and then simmer for the same.
- Separate the veggies from the stock and add to a blender with 3/4 spoonfuls of stock and blend until smooth.
- Add back to the stock with the other can of tomatoes and some more herbs plus some of each vinegar and a good splosh of Worcestershire sauce.
- Poach the carrots for 15 minutes in a good amount of butter (make sure you put a lid on the saucepan so the steam will cook them properly) and then add them to the soup.
- Now fry some mushrooms in butter and Worcestershire sauce and add that to the soup as well.
- Simmer for a further 5 minutes.
You may wish to add some beef gravy granules to make it a bit meatier or of course you could make this into more of a stew by adding some stewing steak and simmering on a low heat for a few hours until meat is tender.
Enjoy!
Dee
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