When it comes to roast beef sandwiches, the gravy is often the unsung hero that elevates the dish from good to great. A rich, savory gravy can add depth and complexity to the sandwich, complementing the tender beef and crunchy vegetables. But making great gravy can be a challenge, especially for those who are new to cooking. In this article, we’ll take a closer look at the art of making gravy for roast beef sandwiches, and provide you with a step-by-step guide to creating the perfect accompaniment to your next roast beef sandwich.
Understanding the Basics of Gravy
Before we dive into the specifics of making gravy for roast beef sandwiches, it’s essential to understand the basics of gravy. Gravy is a sauce made from the pan drippings of roasted meat, typically beef or turkey. The pan drippings are mixed with a liquid, such as stock or wine, and then thickened with a roux or other thickening agent. The resulting sauce is rich, savory, and full of flavor.
The Importance of Pan Drippings
The pan drippings are the foundation of a great gravy. They’re the caramelized bits of meat and fat that are left in the pan after roasting. These drippings are packed with flavor and are essential for creating a rich, savory gravy. To get the most out of your pan drippings, make sure to use a high-quality roasting pan that can withstand high temperatures. You should also avoid stirring the pan too much, as this can disturb the formation of the drippings.
Tips for Maximizing Pan Drippings
- Use a high-quality roasting pan that can withstand high temperatures.
- Avoid stirring the pan too much, as this can disturb the formation of the drippings.
- Use a rack in the roasting pan to elevate the meat and allow the drippings to collect underneath.
- Don’t overcrowd the pan, as this can prevent the drippings from forming properly.
Choosing the Right Liquid
Once you have your pan drippings, it’s time to choose a liquid to mix with them. The liquid you choose will depend on the type of gravy you’re trying to make and the flavor profile you’re aiming for. Here are a few options:
- Beef stock: This is a classic choice for roast beef gravy, and for good reason. Beef stock is rich and savory, and it pairs perfectly with the flavor of the roast beef.
- Red wine: Red wine can add a depth of flavor to your gravy that’s hard to beat. It’s especially good if you’re looking for a slightly sweeter gravy.
- Beer: Beer can add a rich, malty flavor to your gravy that’s perfect for roast beef sandwiches.
How to Make a Great Beef Stock
If you’re looking to make a great beef stock, here are a few tips to keep in mind:
- Use high-quality bones: The quality of your bones will directly impact the flavor of your stock. Look for bones that are high in collagen, as these will produce a richer, more gelatinous stock.
- Roast the bones: Roasting the bones before simmering them will add a depth of flavor to your stock that’s hard to beat.
- Use aromatics: Aromatics like onions, carrots, and celery can add a depth of flavor to your stock that’s essential for a great gravy.
Beef Stock Recipe
Here’s a simple recipe for beef stock that you can use as a starting point:
| Ingredients: | Quantity: |
|---|---|
| Bones (preferably beef neck bones or short ribs) | 2-3 pounds |
| Onions, chopped | 2-3 |
| Carrots, chopped | 2-3 |
| Celery, chopped | 2-3 stalks |
| Garlic, minced | 3-4 cloves |
| Water | 4-6 quarts |
Preheat your oven to 400°F (200°C). Place the bones on a baking sheet and roast them for 30 minutes, or until they’re nicely browned. Then, transfer the bones to a large pot or stockpot and add the chopped onions, carrots, celery, and garlic. Pour in the water and bring the mixture to a boil. Reduce the heat to a simmer and let the stock cook for 6-24 hours, or until it’s rich and flavorful. Strain the stock through a fine-mesh sieve and discard the solids.
Thickening the Gravy
Once you have your pan drippings and liquid, it’s time to thicken the gravy. There are a few ways to do this, but the most common method is to use a roux. A roux is a mixture of flour and fat that’s used to thicken sauces and soups. Here’s how to make a roux:
How to Make a Roux
- Melt the fat: Start by melting a small amount of fat in a pan over medium heat. You can use butter, oil, or a combination of the two.
- Add the flour: Once the fat is melted, add a small amount of flour to the pan. Whisk the flour into the fat to form a smooth paste.
- Cook the roux: Cook the roux for 1-2 minutes, or until it’s lightly browned and has a nutty aroma.
Roux Recipe
Here’s a simple recipe for a roux that you can use as a starting point:
| Ingredients: | Quantity: |
|---|---|
| Fat (butter or oil) | 2-3 tablespoons |
| Flour | 2-3 tablespoons |
Melt the fat in a pan over medium heat. Add the flour and whisk it into the fat to form a smooth paste. Cook the roux for 1-2 minutes, or until it’s lightly browned and has a nutty aroma.
Putting it All Together
Now that you have your pan drippings, liquid, and roux, it’s time to put it all together. Here’s a simple recipe for roast beef gravy that you can use as a starting point:
Roast Beef Gravy Recipe
| Ingredients: | Quantity: |
|---|---|
| Pan drippings | 2-3 tablespoons |
| Beef stock | 1-2 cups |
| Roux | 2-3 tablespoons |
Combine the pan drippings and beef stock in a pan over medium heat. Bring the mixture to a simmer and cook for 2-3 minutes, or until it’s reduced slightly. Then, add the roux to the pan and whisk it into the liquid. Continue to cook the gravy for another 2-3 minutes, or until it’s thickened to your liking. Season the gravy with salt and pepper to taste.
Tips for Making Great Gravy
- Use high-quality ingredients: The quality of your ingredients will directly impact the flavor of your gravy. Use high-quality pan drippings, beef stock, and roux to make a great gravy.
- Don’t over-thicken the gravy: It’s easy to over-thicken the gravy, especially if you’re using a roux. Start with a small amount of roux and add more as needed to achieve the right consistency.
- Taste and adjust: The key to making great gravy is to taste and adjust as you go. Add salt, pepper, and other seasonings to taste to create a gravy that’s perfectly balanced.
By following these tips and techniques, you can create a delicious roast beef gravy that’s sure to elevate your next roast beef sandwich. Remember to use high-quality ingredients, don’t over-thicken the gravy, and taste and adjust as you go. With a little practice and patience, you’ll be making great gravy like a pro.
What is the best type of roast beef for making roast beef sandwiches with gravy?
The best type of roast beef for making roast beef sandwiches with gravy is a thinly sliced, tender cut of beef. Look for a roast beef that is labeled as “top round” or “rump roast.” These cuts are typically leaner and more tender than other cuts of beef, making them perfect for slicing thinly and serving on a sandwich.
When selecting a roast beef, also consider the level of doneness. A medium-rare or medium roast beef is ideal for roast beef sandwiches, as it will be tender and juicy. Avoid overcooking the roast beef, as it can become dry and tough.
What is the secret to making a rich and flavorful gravy for roast beef sandwiches?
The secret to making a rich and flavorful gravy for roast beef sandwiches is to use the pan drippings from the roast beef. These drippings are packed with flavor and can be used to make a delicious, savory gravy. To make the gravy, simply deglaze the pan with a small amount of liquid, such as beef broth or red wine, and then whisk in some flour or cornstarch to thicken.
Another key to making a great gravy is to use high-quality ingredients. Use a good-quality beef broth or stock, and consider adding some aromatics, such as onions or carrots, to the pan for added flavor. You can also add some Worcestershire sauce or other seasonings to give the gravy an extra boost of flavor.
How do I make a gravy from pan drippings?
To make a gravy from pan drippings, start by deglazing the pan with a small amount of liquid. This will help to loosen the browned bits from the bottom of the pan and create a rich, flavorful base for the gravy. Next, whisk in some flour or cornstarch to thicken the gravy, and then gradually add in some beef broth or stock, whisking constantly to avoid lumps.
As you add the broth, bring the mixture to a simmer and cook until it thickens to your liking. You can also add some seasonings or aromatics to the gravy for added flavor. Strain the gravy before serving to remove any solids and achieve a smooth, velvety texture.
Can I make gravy ahead of time and refrigerate or freeze it?
Yes, you can make gravy ahead of time and refrigerate or freeze it. In fact, making gravy ahead of time can be a great way to save time and reduce stress when preparing a meal. To make gravy ahead of time, simply prepare the gravy as you normally would, and then let it cool to room temperature.
Once the gravy has cooled, you can refrigerate it for up to a week or freeze it for up to 3 months. To reheat the gravy, simply warm it over low heat, whisking constantly to avoid lumps. You can also add a little more broth or water to thin out the gravy if it becomes too thick during refrigeration or freezing.
What are some common mistakes to avoid when making gravy for roast beef sandwiches?
One common mistake to avoid when making gravy for roast beef sandwiches is over-thickening the gravy. This can make the gravy taste starchy and unpleasantly thick. To avoid over-thickening, whisk constantly as you add the broth, and stop adding broth as soon as the gravy reaches your desired consistency.
Another common mistake is not deglazing the pan properly. This can result in a gravy that lacks flavor and richness. To avoid this, make sure to deglaze the pan thoroughly, scraping up all of the browned bits from the bottom of the pan. This will help to create a rich, flavorful base for the gravy.
How do I serve gravy with roast beef sandwiches?
There are several ways to serve gravy with roast beef sandwiches. One popular method is to serve the gravy on the side, allowing each person to dip their sandwich in the gravy as they eat. This is a great way to add an extra layer of flavor to the sandwich without overpowering the other ingredients.
Another way to serve gravy with roast beef sandwiches is to spoon it directly over the sandwich. This is a great way to add a rich, savory element to the sandwich, and can help to keep the sandwich moist and flavorful. You can also serve the gravy over the top of the sandwich, allowing it to drizzle down over the meat and bread.
Can I use store-bought gravy mix or broth to make gravy for roast beef sandwiches?
While it is possible to use store-bought gravy mix or broth to make gravy for roast beef sandwiches, it is generally not recommended. Store-bought gravy mixes and broths can be high in sodium and preservatives, and may lack the rich, savory flavor of homemade gravy.
If you do choose to use store-bought gravy mix or broth, consider adding some aromatics or seasonings to give the gravy an extra boost of flavor. You can also try deglazing the pan with a small amount of liquid to add some extra richness and depth to the gravy. However, for the best flavor and texture, it is generally recommended to make your own gravy from scratch using pan drippings and high-quality ingredients.