Port gravy

by Ed Halmagyi


  • 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.

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