Medjool date and red wine gravy
- Other
- 4-6
- 60 minutes
If you're a lover of caramelised onion gravy, you're sure to love this slightly sweet Medjool date gravy. It's made with red wine and beef stock for an ultra-luxurious take on a standard British gravy. It works with beef, of course, but is also delicious over anything from duck confit to a classic turkey.
Ingredients
Metric
Imperial
Medjool date and red wine gravy
- 2 tbsp of butter
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 200ml of red wine
- 4 Medjool dates, pitted and chopped
- 500ml of beef stock
- 1 rosemary
- 1 bay leaf
- 1 tbsp of Doves Farm Organic Plain White Flour, optional
- salt and pepper to taste
Method
Add the butter to a pan over medium heat. Once melted, add the onion and garlic and cook down until softened, about 10-15 minutes
- 2 tbsp of butter
- 1 onion, finely chopped
- 2 garlic cloves, minced
Add the red wine and Medjool dates, then simmer for 10 minutes to reduce
- 200ml of red wine
- 4 Medjool dates, pitted and chopped
Add the beef stock and herbs, then simmer for 15 more minutes
- 500ml of beef stock
- 1 rosemary
- 1 bay leaf
If you prefer a thicker gravy, dissolve the flour in a few tablespoons of water or extra beef stock, and then whisk it into the gravy. Cook out until the gravy is thickened to your liking, then season to taste with salt and pepper
- 1 tbsp of Doves Farm Organic Plain White Flour, optional
- salt and pepper to taste
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