appetite magazine
Black Sheep liver & gravy
 
 
Author:
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
  1. For the gravy, put the beef/lamb bones in a baking tray with the vegetables and smother in the tomato paste/purée.
  2. Roast in the oven at 200C/Gas6 for around 45 mins.
  3. 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.
  4. Bring to a boil and skim off any impurities, then simmer until reduced by half.
  5. If it needs thickening further, mix a little cornflour with water and stir through.
  6. Pass through a sieve into a jug and leave to one side.
  7. Empty and wash the pan, return to a medium heat and add a few drops of oil with the onions.
  8. Drain, add the gravy and simmer for 20 mins.
  9. 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.
  10. Serve the liver topped with the bacon/pancetta alongside mashed potatoes and the gravy.
Recipe by appetite magazine at https://www.appetitemag.co.uk/black-sheep-liver-gravy/