Dark Gravy
Sauces
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Cook Time
45 min
Difficulty
Medium
Prep Time
20 Min
Description
A rich and flavorful dark gravy, perfect for roasts and meat dishes.
Ingredients (18 ingredients)
-
250 g Onions
-
150 g Carrots
-
100 g Celeriac
-
40 g Oil
-
20 g Tomato paste
-
1 TL Sugar
-
100 ml Red wine
-
200 ml Water
-
1 EL Balsamic vinegar
-
1 TL Mustard
-
1 TL Soy sauce
-
1 Stück Bay leaf
-
5 Stück Juniper berries
-
5 Stück Peppercorns
-
0.5 TL Dried thyme
-
10 g Cornstarch
-
nach Geschmack Salt
-
nach Geschmack Pepper
Preparation (9 steps)
Prepare vegetables
Peel 250g onions and quarter them. Clean 150g carrots and 100g celeriac and roughly dice. Prepare the vegetables.
Chop vegetables
Put 250g onions, 150g carrots and 100g celeriac in the mixing bowl and chop for 5 sec./level 5.
Sauté vegetables
Add 40g oil to the chopped vegetables in the mixing bowl and sauté for 3 min./120°C/level 1.
Add tomato paste and sugar
Add 20g tomato paste and 1 tsp sugar to the sautéed vegetables in the mixing bowl and sauté for 2 min./120°C/level 1.
Deglaze with liquid
Deglaze with 100ml red wine and 200ml water. Add 1 tbsp balsamic vinegar, 1 tsp mustard, 1 tsp soy sauce, 1 bay leaf, 5 juniper berries, 5 peppercorns and 0.5 tsp dried thyme.
Simmer sauce
Attach the measuring cup and simmer the sauce for 25 min./100°C/level 1.
Strain sauce
Remove bay leaf. Pass the sauce through a fine sieve and return to the mixing bowl.
Finish sauce
Mix 10g cornstarch with some cold water and add to the mixing bowl. Cook for 5 min./100°C/level 2. Season with salt and pepper.
Prepare meat
Fry the meat in a separate pan. Pour the finished gravy over the meat.
Finished cooking? Great! 🎉
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Source
MiaMix
AI cooking assistant for Thermomix®
Allergens
- Celery
- Wheat
- Barley
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