I use this when I want a big, full flavoured gravy.
- 200g beef trim*, finely diced
- 1 Tbsp vegetable oil
- 1 white onion, diced
- 2 cloves garlic, sliced
- 4 cloves
- ¼ bunch thyme
- 1 cup port
- 500ml beef stock
- 1 Tbsp cornflour
- 2 Tbsp water
- salt flakes and freshly-milled black pepper
1 Set a medium saucepan over a high heat and fry the beef trim in vegetable oil for 5 minutes, until very well-browned and beginning to stick to the base of the saucepan. Add the onion, garlic, cloves and thyme and cook fro 5 minutes.
2 Pour in the port, bring to a boil, then add the beef stock and boil for 15 minutes until reduced to 1 cup. Strain into a small saucepan and return to a moderate heat
3 Dissolve the cornflour in the water and whisk into the sauce and boil until thickened. Season with salt and pepper.
COOK’S NOTES: *Beef trim is leftover beef of any description. Butchers often use it for sausages, but if it is unavailable, use chuck or blade instead.