How To Make Red Wine Gravy

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A vital part of any roast dinner. This is an easy, hands off recipe that makes a rich, flavourful gravy.

roast dinner overnight red wine gravy

Making Gravy

When I worked in a restaurant, we use to spend a long time cooking a stock made up of bones, red wine & vegetable trimmings on the stove. This was then passed through a chinois or sieve, reduced & thickened.

When you want to make a gravy at home, it’s not really possible to have a pan of stock cooking on the stove for all day. So the way around this is to cook the gravy in a low temperature oven overnight, pass it the following day then reduce & thicken.

Overnight Gravy

Day 1 – Evening

For this gravy, we’re using a combination of chicken wings, chicken bones & bone marrow along with a load of vegetables. The first step is to roast all of these off in the oven until a deep, golden brown.
It’s really important to get enough colour on the bones & veg as this is what will bring flavour to the stock.

The next step is to place the roasting tin of bones & veg onto the stove, scoop the marrow out of the bones then deglaze the tin with tomato paste & red wine. Once reduced slightly, we fill the tin up with cold water & add in chicken & beef stock cubes and some fresh rosemary. We then bring this to a simmer then place it into an oven set to 90°c or your oven’s lowest temperature & cook overnight.

Day 2

The following day, we remove the gravy from the oven & pass it into a large saucepan, through a sieve.
This is then placed over a low heat & warmed through. A ladle is used to skim any fat from the stock at this stage.

Next, we add in some Worcestershire sauce & balsamic vinegar for flavour & enough gravy browning to turn the stock a deep, brown colour.

The final step is to bring the stock to a boil, thicken it using a paste made from cornflour & water then cook out & stir in a knob of butter and some salt & pepper.

The gravy is now ready to use immediately or can be cooled down & stored in the fridge.
Make sure to reheat it so that it’s piping hot before serving.

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How To Make Red Wine Gravy

A vital part of any roast dinner. This is an easy, hands off recipe that makes a rich, flavourful gravy.
Prep Time30 minutes
Cook Time12 hours
Total Time12 hours 30 minutes
Course: Main Course
Yield: 1 Litre
Author: Ben Racey

Equipment

  • Large Roasting Tin
  • Large Saucepan

Materials

  • 1 kg Chicken Wings/Bones Or A Combination Of Both
  • 2 Bone Marrow Canoes
  • 1 Head Celery
  • 8 Carrots
  • 4 Large White Onions
  • 1 tbsp Tomato Paste
  • 500 ml Red Wine
  • 4 Stock Cubes 2 x Chicken, 2 x Beef
  • 8 Sprigs Rosemary

To Finish

  • 3 tsp Worcestershire Sauce
  • 3 tsp Balsamic Vinegar
  • 2 tbsp Cornflour
  • Gravy Browning
  • 20 g Butter

Instructions

  • Preheat your oven to 220°c/200°c fan.
  • Roughly chop the celery, onion & carrots (no need to peel) & place into a large roasting tin.
  • Add the chicken wings/bones & bone marrow to the roasting tray & drizzle over a couple of tablespoons of vegetable oil. Toss to coat then roast in the oven for an hour or until well roasted. Make sure to stir every 20 minutes or so.
    gravy prep
  • Transfer the roasting tray to a stove set to a medium heat & turn the oven down to 90° (or your oven’s lowest temperature). Scoop the marrow out of the bones.
  • Deglaze the tray with the tomato paste & red wine & allow to reduce slightly.
    Pour in enough cold water to completely cover the bones & veg then crumble in the stock cubes & add in the rosemary. Place the tray back into the oven & leave to cook overnight.
  • The next day, take the stock out of the oven & pass through a sieve into a large saucepan.
  • Heat the stock over a low heat & use a metal spoon/ladle to skim the fat off the top.
    Next, add in the worcestershire sauce, vinegar & enough gravy browning to turn the stock a rich, brown colour (usually a teaspoon or two).
  • Turn the heat up & bring the stock to the boil.
    Mix the cornflour with enough cold water to make a thick paste then gradually add this to the boiling stock until thick enough to coat the back of a spoon (you might not need to use all of the cornflour).
  • Cook the cornflour out for 3-4 minutes, season with salt then stir in the butter.
  • Serve immediately or leave to cool then store in the fridge. Kept, refrigerated, this will last for a couple of days.

Notes

To Cook In An Aga.
Follow the recipe above but roast the veg & bones in the roasting oven, deglaze on the boiling plate & cook overnight in the simmering oven.
Make sure that you get a good amount of colour on the roasted veg & bones. This is what gives gravy a rich flavour.
Don’t worry about using an expensive red wine, whatever you have to hand.
The bone marrow is optional but makes a richer gravy.
Before thickening the finished gravy, skim as much fat off the top as possible.

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