Gastronomixs

Waste to taste striploin: chain gravy

The 'chain' of the striploin is usually removed and discarded. This is a real shame as it contains a lot of flavour! This makes it a perfect waste to taste component. 

Creation by Joris Bijdendijk, RIJKS®*, Amsterdam, the Netherlands.

Waste to taste striploin: chain gravy

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Ingredients

50

ml

peanut oil

1

kg

‘chain’ from the striploin cut into 2cm by 2cm cubes

1

 

shallot

3

cloves

garlic

4

sprigs

thyme

100

g

butter

Preparation method

  • Fry the chopped meat in the oil until golden brown.
  • Add the finely chopped shallot, garlic, and thyme and fry briefly with the meat.
  • Add the butter and briefly fry everything well without burning it. Pour off the excess oil.
  • Deglaze the pan with water until the meat is half submerged and then reduce until the liquid has almost evaporated. Add water until the meat is half submerged again and boil until the water has almost evaporated. Repeat a final time.
  • Add water again and simmer gently for one hour. Pass the sauce through a fine sieve. Reduce the liquid to the required consistency.

Serving suggestions

  • As a basis for a sauce, e.g. for a red wine sauce or red port sauce.
  • As a flavour enhancer.

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