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———Beginner—-——
Dissolve the beef and chicken stock cubes in 600ml of boiling water.
Melt the butter in a saucepan, then stir in the flour to make a roux.
Gradually whisk in the stock, stirring continuously until thickened.
———Intermediate—-——
Chop the chicken wings and fry them in a pan until browned.
Add the onions, carrots, celery, thyme, rosemary and bay leaves. Cook for 10 minutes.
Pour in the chicken stock and bring to a boil. Reduce heat and simmer for 30 minutes.
In a separate pan, melt the butter and stir in the flour to make a roux.
Whisk the roux into the stock mixture and cook for 5 more minutes.
Stir in the tomato puree, balsamic vinegar and Madeira wine.
———Pro—-——
For the stock: Roast the beef bones at 200°C for 30 minutes.
In a large pot, sauté the onions, carrots, celery, parsley, thyme, bay leaves and peppercorns.
Add the roasted bones and tomato puree. Cover with water and simmer for 4-6 hours.
Strain the stock and discard the solids.
For the gravy: In a saucepan, sauté the shallots, carrots, celery, thyme, rosemary and bay leaves in butter.
Whisk in the flour to make a roux, then gradually whisk in the beef stock.
Simmer for 20-30 minutes until thickened. Season with salt and pepper.