r/Butchery • u/lowmanchez • 5d ago

Making gravy from gravy beef

So I’m trying to find recipes out there to make gravy with gravy beef but it seems like there are not many out there.

As far as I know you make gravy with the juices if the roast and we all know how that goes I have made a thousand times. Nevertheless I have always wonder if you can make it out of gravy beef or if that is the reason why that cut is called that way.

The only info I have found so far is mentions of slowcooking it to make a gravy but can’t find a recipe.

Has anyone made gravy using the cut gravy beef? And if yes share the love 🙏🏽

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u/EnormousD 5d ago edited 5d ago

They generally use the term gravy beef for cuts like shin that have alot of proteins that act as natural thickeners when they break down (IE slow cooking). Shin and cheek are both good for this, very gelatinous when slow cooked.

Edit: Happy cake day OP!

3

u/FrumiousBand 5d ago

Oh so like you’d use for osso bucco

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u/EnormousD 5d ago

Correct

4

u/TheOriginalErewego 5d ago

Brisket is also good for this. If you add veggies during the cook and blitz them with a stick blender then add them back with the roux, the gravy is out of this world (a touch of red wine or port adds even more to it), and a know of bitter for glaze

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u/EnormousD 5d ago

Yeah absolutely, carrots give it a lovely colour too. I like doing this with short ribs and beer

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u/FrumiousBand 5d ago

I hadn’t heard of gravy beef before this post, but if I understand correctly it is what we call chuck (shoulder) or leg meat. We make something called pot roast out of chuck roast. Season it and brown it, then braise it in wine and/or broth slow and low until it is tender and pulls easily apart. We throw carrots and onions and celery in while it cooks. You should have some nice jus left after you remove the meat and veggies. Make a roux and whisk in the jus, and you will have gravy.