For 4 - 6 servings)
Prep and cook time: 1 h 40 min
Cannot be frozenIngredients:
3 tbsp olive oil
300 g | 11 oz | 2 cups beef trimmings, steak off-cuts
2 large onions
2 celery sticks, diced
1 pinch dried rosemary
1 pinch dried thyme
2 bay leaves
500 ml | 18 fl oz | 2 cups water
3 tbsp coconut aminos
2 tbsp butter, cubed
sea salt freshly ground black pepperMethod:
1 Heat half of the olive oil in a large saucepan or casserole dish set over a moderate heat until hot.
2 Add the beef trimmings and a pinch of salt, sautéing for 4-5 minutes until golden-brown. Remove from the pan.
3 Add the remaining oil and then the onions, celery, and a pinch of salt, sautéing for 5 minutes until coloured.
4 Return the beef trimmings and any accumulated juices to the pan, stirring well. Stir in the dried herbs, bay leaves, water, coconut aminos, and some more salt and pepper.
5 Bring to the boil before reducing to a very gentle simmer for 1 hour; stir from time to time, and adding more water if the liquid starts to run dry.
6 Once the beef trimmings and vegetables are very soft, strain the liquid from the gravy into a measuring jug. Add the beef trimmings and vegetables to a food processor along with most of the strained liquid.
7 Blend on high until smooth, adding more liquid as needed to thin out the consistency. Add the butter and more salt and pepper to taste, blending again until incorporated.
8 Pass through a fine sieve into a gravy boat before serving.