Beef Gravy
makes about 1 cup
NOTE: To
prevent excess evaporation of pan drippings, roast the beef in a
pan just large enough to accommodate it. Also, cook the roast
directly in the pan; if the roast is held on a rack, its minimal
drippings are likely to burn. Even with these precautions, don't
expect more than 2 tablespoons of drippings from most roasts. A
particularly fatty roast might produce more drippings; if this
happens, spoon off excess fat, leaving 2 tablespoons of drippings,
including all brown bits and dark liquid. This gravy takes about 15
minutes to prepare, during which time the roast should rest so that
juices can redistribute themselves.
Pan drippings, partially defatted if necessary (see note above)
1 small onion or 2 large shallots, minced
2/3 cup dry red wine
2 cups canned low-sodium chicken broth
11/2 tablespoons cornstarch
3 tablespoons cold water
INSTRUCTIONS:
1. Remove roast from pan and place on platter to rest. Place pan over two burners at high heat. Stir in onion and wine. Scrape up any browned bits with a wooden spoon, boiling until wine is reduced by half and onion is soft, about 3 minutes. Add broth and continue to cook, stirring until reduced by half, about 8 minutes. Add any accumulated beef juices and cook 1 minute.
2. Combine cornstarch with water in small bowl until smooth. Turn heat to low and slowly pour cornstarch mixture into roasting pan, stirring constantly (see figure 5). It will begin to thicken and darken in color almost immediately. Continue to cook, stirring well to blend, about 2 minutes. Serve immediately.