beef dripping sauce miller & carter style
A simple sauce that just needs a little time to deliver loads of flavours.
Ingredients
- 50 g beef dripping
- 2 shallots
- 3 garlic cloves
- ½ star anise
- 100 g fatty stewing steak like skirt, flank, chuck etc
- 80 g red wine
- 20 g port
- 500 g beef stock
- ½ teaspoon sugar
- red wine vinegar
- ¼ teaspoon xanthan gum see notes
Instructions
- Get a wide sauce pan over a medium heat.
- Peel and finely dice the shallots. Peel and mince the garlic. Slice the beef into thin slices. Add about a third of the beef dripping to the pan and once melted, add the shallots, garlic, star anise and beef and stir fry for 4 - 6 minutes. Cook until the beef has started to brown and everything smells great.
- Turn the heat up. Discard the star anise. Add the red wine and port and move everything around to get the great crusty bits off the bottom of the pan. Once the wine has bubbled away to about a third of it's volume, add in the beef stock and remaining beef dripping. Bring to a furious boil.
- Let this all simmer away until it's about half of what you started with. This will take 20 - 30 minutes. Strain off all the solids (see note) and return the sauce to the pan. Turn the heat down low and adjust seasoning: it might need salt, pepper and a pinch of sugar, and add a couple of drops (I do mean a couple of drops) of red wine vinegar to taste to help balance the richness.
- Once the flavour is right, whisk in the xanthan gum. You can serve immediately, or it refrigerates or freezes well.
Video
Notes
Xanthan gum is not an essential thickener, but doesn't have a floury taste and dissolves easily. It's available from larger supermarkets and health food stores like Holland & Barrett. If you can't find it use a teaspoon of cornflour mixed with a splash of water which will lighten the colour slightly.
The discarded beef and diced onion make a great last minute addition to a stir fry, or tossed with lamb's lettuce for a quick salad.