Beef Gravy

1. 1

   Heat the oven to 375 degrees.

2. 2

   Cut the meat and fat into small dice, put them into a roasting pan (along with bones) and roast in the oven for 1 hour, or until browned.

3. 3

   Trim all the vegetables, chop them fine, add them to the browned meat in the pan and continue roasting for a half hour to an hour longer, or until they are browned (but not blackened).

4. 4

   Meanwhile, boil the stock down by half in a stockpot.

5. 5

   Remove the roasting pan from the oven, set it over a top burner, add a quart of the stock to it and stir and scrape the pan to release all the browning.

6. 6

   Empty the pan into the stockpot, rinse it with a little water to get out any remaining pieces, add the rinse water to the pot, and simmer, covered, for 3 hours.

7. 7

   Strain the finished gravy into a container and refrigerate both it and the residual solids overnight.

8. 8

   Remove the cake of fat from the gravy before reheating.

9. 9

   Add to the gravy any meat juices (defatted) that the roast gives up.

10. 10

    (The solids may be made into a spread by adding salt, dry mustard and finely diced celery.)

No additional tips available.