Monday, January 16, 2012

Black Peppercorn Gravy

Now, there is nothing wrong with gravy in all its traditional glory, but trying something a little bit different never hurt a soul! At least not culinary wise.

For me, peppercorn gravy is the maintstay of pubs everywhere, served up with thick juicy steaks and beer battered fries, and so when hubby and I indulge ourselves and serve up a prime cut for dinner, it doesn’t take long for me to whip this up to accompany it.

What Will I Need?

1 tbs Water
½ tbs Black Peppercorns
1 tbs Flour
1 tbs Red Wine
1 Beef Stock Cube
1 cup Boiling Water

What Now?

1.         Pop your peppercorns into a small bowl and then add the water – allow to sit for at least half an hour.

2.         After the peppercorns have soaked, in a small saucepan smash together the stock cube and the flour until combined and crumbly.

3.         Next, add the red wine and mix together until a paste has formed, and then slowly add the boiling water, stirring to ensure there’s no lumpy bits.

4.         Finally, set the saucepan over a high heat and bring to the boil. Once boiling, add the peppercorns and water and stir through.

5.         Allow to boil for about 1 minute, or until thickened, and then serve with your favourite roast beef or steak!