Mastering the Art of Making Beef Gravy from Drippings

Making delicious gravy from flavorful beef drippings may seem intimidating, but it’s actually quite simple with the right techniques. Gravy is the perfect way to bring moisture and richness to roasted meats, mashed potatoes, biscuits, and more. follow these tips and you’ll be able to make beef gravy like a pro!

Overview of Making Beef Gravy

The basic process of making beef gravy involves:

• Collecting the drippings from roasted beef

• Making a roux by cooking flour in fat

• Whisking in beef broth to thicken

• Simmering and seasoning the gravy

• Straining for smoothness (optional)

The keys are using high-quality drippings, proper roux technique, and allowing time to simmer for maximum flavor. With practice, you’ll be able to whip up incredible beef gravy with ease.

Tips for Delicious Beef Drippings

• Roast fatty cuts of beef like prime rib, beef tenderloin, or pot roast to yield more drippings.

• Place meat on a lifted roasting rack so drippings collect efficiently in the pan below.

• Wait until beef is done cooking before removing from pan. Drippings left behind will be more concentrated.

• Spoon or pour drippings into a fat separator to easily remove excess fat.

• You can use drippings right away or store covered in the fridge for 3-4 days.

Making a Roux – The Thickening Agent

A roux is made by cooking flour in fat and is vital for adding thickness and richness to gravy.

• Use 2 tablespoons each of flour and fat (butter, beef drippings, etc) per 1 cup of liquid.

• Cook over medium heat for 3-5 minutes, whisking constantly until browned and fragrant.

• The longer the roux cooks, the deeper its flavor will be.

• For gluten-free gravy, use cornstarch instead of flour.

Whisking in Broth and Simmering

• After making the roux, slowly whisk in beef broth until smooth and lump-free.

• One cup of broth per 1 cup of drippings is a good starting ratio. Add more broth as needed.

• Bring to a simmer and cook for 5-10 minutes, until desired thickness is reached.

• Season with salt, pepper, herbs like thyme or rosemary, Worcestershire, etc.

• For thicker gravy, use more roux. For thinner, add extra broth.

Smoothing Out Gravy

• For lump-free gravy, strain through a fine mesh sieve after simmering.

• You can also use an immersion blender to puree the gravy to the desired smoothness.

• Adding cold butter cubes just before serving will further refine the gravy’s texture.

Storing and Freezing Gravy

• Store homemade beef gravy in an airtight container in the fridge for up to 3-4 days.

• Freeze for up to 3 months. Thaw overnight in the fridge before reheating gently on the stovetop.

• Adding extra broth or drippings may be needed when reheating to adjust consistency.

Serving Suggestions for Beef Gravy

Beef gravy is extremely versatile and can complement a variety of savory dishes:

• Roast beef, prime rib, and other roasted beef cuts

• Meatloaf, beef tips, steaks

• Mashed potatoes, roasted potatoes, french fries

• Biscuits, bread rolls, cornbread, stuffing

• Pot pies or meat pies

• Beef stews, pot roasts, and braised beef dishes

• Fried chicken, chicken fried steak

• Turkey, meatballs, sausage

With the right techniques, making beef gravy from drippings is easy and allows you to get the most flavor out of your roast beef or prime rib. Follow these tips and soon you’ll be able to whip up the perfect rich, hearty beef gravy anytime.

Frequently Asked Questions About Making Beef Gravy

What are the best beef cuts for making gravy?

The most flavorful beef drippings for gravy come from fatty cuts like prime rib, tri-tip roasts, chuck roasts or beef tenderloin. Leaner cuts won’t yield enough drippings.

How much flour do I use per cup of drippings?

Use 2 tablespoons each of flour and fat (butter, beef drippings) per 1 cup of beef broth or stock. Adjust as needed for desired thickness.

Can I make gravy without flour or cornstarch?

You can thicken gravy by simmering and reducing pan drippings with broth, but it won’t have the same smooth texture as a roux-based gravy.

Should I add seasonings before or after thickening?

Add seasonings like herbs, pepper and Worcestershire sauce after thickening the gravy, so their flavors are not diluted.

What’s the best way to prevent lumps in gravy?

Add broth slowly while whisking constantly. Using Wondra flour can help prevent lumps. Straining after simmering also yields smooth gravy.

How do I fix lumpy gravy?

You can run the gravy through a fine mesh strainer or use an immersion blender to puree and smooth it out. Just be careful not to over-blend.

Can I use cornstarch instead of flour?

Yes, you can use cornstarch to thicken gravy for a gluten-free option. Use 1 tablespoon cornstarch per 1 cup liquid.

Can I make the gravy ahead of time?

Yes, make gravy up to 3-4 days in advance and refrigerate in an airtight container until ready to gently reheat and serve.

How long is beef gravy good for in the fridge?

Properly stored beef gravy will keep for 3 to 4 days refrigerated in an airtight container. Toss gravy if it smells or looks off.

Can I freeze leftover beef gravy?

You can freeze beef gravy in airtight containers or freezer bags for up to 3 months. Thaw in the refrigerator before reheating.

What is the best way to reheat beef gravy?

Gently reheat beef gravy on the stovetop over medium-low heat, adding extra broth as needed to adjust consistency before serving. Avoid boiling.

Conclusion

Learning how to make rich, delicious beef gravy from drippings may seem intimidating, but it just takes having the right technique and recipes down pat. With flavorful drippings, a simple roux, some beef broth, and a few seasoning, you’ll have perfect gravy in no time. Follow these tips for smooth, flavorful gravy that will elevate any meal.