Willie's Cacao - Chef's Gravy
For some people, the gravy, not the Turkey is the center of their dinner. If you are one of those people and nothing but perfection will do, this is the way to go. The cacao adds the depth of flavour and glossiness that will elevate your gravy and make all the effort worthwhile.
Servings: 450 ml
Equipment
- Oven dish
- Saucepan
Ingredients
For some people the gravy not the Turkey is the centre of their dinner.
- 4 kilos Fresh beef or lamb or venison or pork bones
- 4 Carrots
- 2 Celery sticks
- 4 Large onions
- 450 ml Red wine with 2 litres of water if you are using chicken or duck or 1 bottle of red wine for red meat gravies
- 4 Black peppercorns
- 2 Bay leaves
- few sprigs Fresh thyme
- 4 tsp Willie’s Cacao Sambirano Madagascar 100% Cocoa Mass Grated
Instructions
- Preheat the oven to 180°C
- Roast the bones / carcasses until sizzling and nicely browned. Remove from the oven and place in a large pan with the carrots, celery, onion, red wine, peppercorns, bay leaves and thyme.
- Add enough water to cover the ingredients, and simmer gently for 4 hours. For the first 2 hours or until the scum is clean looking, skim off the scum every 30 minutes
- Strain the stock and return to a clean pan.
- Reduce to 450ml by boiling fairly rapidly until rich and concentrated
- Remove any fat from the surface. Add the grated cacao and stir until melted into the gravy. Season with salt and pepper.
- At this point you can also add redcurrant or quince jelly to your lamb or venison gravies