Black Sheep liver & gravy
Author: Black Sheep Brewery
Ingredients
- 2kg beef/lamb bones
- 1 leek
- 1 carrot
- ½ onion
- 1 stick celery, chopped
- 200g tomato paste/purée
- 2 bottles Black Sheep Ale
- or Riggwelter Ale
- 550ml water
- 1 tbsp garlic purée
- 2 onions, thinly sliced
- sunflower/rapeseed oil
- salt and pepper
- 500g thinly sliced liver
- 2 rashers streaky bacon/pancetta
Method
- For the gravy, put the beef/lamb bones in a baking tray with the vegetables and smother in the tomato paste/purée.
- Roast in the oven at 200C/Gas6 for around 45 mins.
- Drain any fat off the bones and put in a deep, heavy pan or casserole dish with the vegetables, the beer, water and garlic purée.
- Bring to a boil and skim off any impurities, then simmer until reduced by half.
- If it needs thickening further, mix a little cornflour with water and stir through.
- Pass through a sieve into a jug and leave to one side.
- Empty and wash the pan, return to a medium heat and add a few drops of oil with the onions.
- Drain, add the gravy and simmer for 20 mins.
- Season with salt and pepper. Pan-fry to liver to your taste in a separate pan then fry a couple of rashers of streaky bacon/pancetta until crisp.
- Serve the liver topped with the bacon/pancetta alongside mashed potatoes and the gravy.
