Roast Beef Gravy

Portions: 25 Portion size: 2 floz (60 mL)



Procedure as needed

8 oz 4 oz 4 oz as needed

250 g 125 g 125 g

Pan drippings from roast beef (previous recipe) Mirepoix: Onions Carrots Celery

After removing the roast, add the mirepoix to the drippings in the roasting pan.

Set the pan over high heat and cook until mirepoix is brown and moisture has evaporated, leaving only fat, mirepoix, and browned drippings (see Figure 11.1).

Pour off and save the fat.

2 qt

4 oz

Brown stock 4. Deglaze the pan with some of the stock. Pour the deglazing liquid and

Tomato pUrée mirepoix into a saucepot with the remaining stock. Add the tomato purée. Bring to a boil and reduce heat to a simmer.

4 oz to taste to taste to taste

125 g to taste to taste to taste




Worcestershire sauce

Per serving:

Calories. 35; Protein, 1 g; Fat, 1.5 g (40% cal.); Cholesterol, 5 mg; Carbohydrates, 4 g; Fiber, 0 g; Sodium, 10 mg.

Make a brown roux with the flour and 4 oz (125 g) of the reserved fat. Cool the roux slightly and beat it into the simmering stock to thicken it. Simmer 15-20 minutes, until all raw flour taste is cooked out and liquid is reduced slightly.

Strain through a china cap into a bain-marie.

Season to taste with salt, pepper, and Worcestershire sauce.


Omit tomato paste and roux. Thicken liquid with 1V2 oz (50 g) cornstarch or arrowroot blended with V2 cup (100 mL) cold water or stock.

Roast Loin of Pork with Sage and Apples

Portions: 25 Portion size: 1 chop, about 6 oz (175 g) with bone 2 floz (60 mL) gravy




1412 lb

6.6 kg

Pork loins, center cut,


bone in

1 tsp

5 mL



14 tsp

2 mL



1 tbsp

15 mL

Dried sage Mirepoix:

8 oz

250 g



4 oz

125 g



4 oz

125 g


8 oz

250 g

Apples, peeled, cored, and diced

With a meat saw, cut off the chine bones so the loins can be carved into chops after roasting.

Rub the pork with salt, pepper, and sage.

Place the chine bones in a roasting pan. Place the pork loins fat side up on top of the bones. Insert a meat thermometer into the thickest part of the muscle.

Place in oven at 325°F (165°C) and roast for 1 hour.

Place the mirepoix and the apples in the bottom of the pan and continue to roast until the thermometer reads 160°F

(71°C). Total cooking time is about 2-212 hours.

Remove the roast from the pan and hold in a warm place.

212 qt

5 oz to taste to taste 8

2 oz 1 tbsp

150 g to taste to taste 8 60 g 15 mL

Chicken stock, veal stock, or pork stock Flour Salt Pepper Tart apples Butter Sugar

Per serving:

Calories, 420; Protein, 40 g; Fat, 22 g (48% cal.); Cholesterol, 105 mg; Carbohydrates, 13 g; Fiber, 2 g; Sodium, 210 mg.

7. Set the roasting pan over moderate heat and cook until moisture has evaporated and mirepoix is well browned. Drain off and reserve fat.

8. Deglaze the pan with the stock and pour the contents into a saucepot. Skim well.

9. Make a browned roux with the flour and 5 oz (150 g) of the pork fat. Thicken the gravy with the roux and simmer 15 minutes, until thickened and slightly reduced.

10. While the gravy is simmering, core the apples. They may be peeled or not, as desired. Cut the apples crosswise into slices about 3/s in. (1 cm) thick. Sauté the slices in a little butter over moderately high heat. Sprinkle them with sugar as they cook. Continue to sauté on both sides until browned and caramelized.

11. Strain the gravy and adjust the seasonings.

12. Cut the roast into chops between the rib bones. Serve each portion with 2 oz (60 mL) gravy. Garnish with caramelized apple slices.

Continue reading here: Variations

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