{"product_id":"gravy-beef","title":"Premium Grass-fed Gravy Beef","description":"\u003ch2 data-path-to-node=\"0\"\u003e\u003cb data-path-to-node=\"0\" data-index-in-node=\"0\"\u003ePremium Grass-fed Gravy Beef\u003c\/b\u003e\u003c\/h2\u003e\n\u003cp data-path-to-node=\"1\"\u003e\u003cb data-path-to-node=\"1\" data-index-in-node=\"0\"\u003eThe undisputed champion of the slow cooker.\u003c\/b\u003e Gravy beef is typically sourced from the shin or the lower leg of the animal—muscles that work hard and are packed with connective tissue and sinew. While it might look lean and firm in its raw state, those \"tough\" fibers are actually a goldmine of collagen. When simmered low and slow, that collagen melts into gelatin, creating a sauce with a silky, lip-smacking thickness and meat that breaks apart with the mere suggestion of a fork.\u003c\/p\u003e\n\u003ch3 data-path-to-node=\"3\"\u003e\u003cb data-path-to-node=\"3\" data-index-in-node=\"0\"\u003eThe Butcher’s Tip: The \"Fond\" is the Secret\u003c\/b\u003e\u003c\/h3\u003e\n\u003cp data-path-to-node=\"4\"\u003eBecause gravy beef is grass-fed, it has a deep, complex flavor, but it lacks the heavy surface fat of a grain-fed roast. To get a rich, dark gravy, you must create a \"fond\" (the caramelized brown bits) in your pot first.\u003c\/p\u003e\n\u003cp data-path-to-node=\"5,0,0\"\u003e\u003cb data-path-to-node=\"5,0,0\" data-index-in-node=\"0\"\u003eThe Technique:\u003c\/b\u003e Don't crowd the pan! Brown your beef cubes in small batches in a hot Dutch oven with a splash of \u003cb data-path-to-node=\"5,0,0\" data-index-in-node=\"112\"\u003eOrganic Beef Tallow\u003c\/b\u003e.\u003c\/p\u003e\n\u003cp data-path-to-node=\"5,1,0\"\u003e\u003cb data-path-to-node=\"5,1,0\" data-index-in-node=\"0\"\u003eThe Goal:\u003c\/b\u003e You want a dark, crusty exterior on the meat. That crust is what dissolves into your liquid to create a mahogany-colored gravy.\u003c\/p\u003e\n\u003cp data-path-to-node=\"5,2,0\"\u003e\u003cb data-path-to-node=\"5,2,0\" data-index-in-node=\"0\"\u003eThe Liquid:\u003c\/b\u003e Use a dry red wine or a dark ale to deglaze the pan after browning, scraping up every single brown bit before adding your stock and vegetables.\u003c\/p\u003e\n\u003cp data-path-to-node=\"6\"\u003e\u003cb data-path-to-node=\"6\" data-index-in-node=\"0\"\u003eThe most important step:\u003c\/b\u003e Give it time. Grass-fed gravy beef needs at least \u003cb data-path-to-node=\"6\" data-index-in-node=\"75\"\u003e2.5 to 3 hours\u003c\/b\u003e of gentle simmering. If the meat is still \"rubbery,\" it’s not done—it just hasn't reached the temperature where the collagen turns to silk.\u003c\/p\u003e\n\u003ch3 data-path-to-node=\"8\"\u003e\u003cb data-path-to-node=\"8\" data-index-in-node=\"0\"\u003eBonus Butcher's Tip: The \"Uniform Cube\"\u003c\/b\u003e\u003c\/h3\u003e\n\u003cp data-path-to-node=\"9\"\u003eWhen dicing your gravy beef, aim for \u003cb data-path-to-node=\"9\" data-index-in-node=\"37\"\u003e3cm to 4cm chunks\u003c\/b\u003e.\u003c\/p\u003e\n\u003cp data-path-to-node=\"10,0,0\"\u003e\u003cb data-path-to-node=\"10,0,0\" data-index-in-node=\"0\"\u003eThe Reason:\u003c\/b\u003e If the pieces are too small, they will disintegrate into the sauce entirely.\u003c\/p\u003e\n\u003cp data-path-to-node=\"10,1,0\"\u003e\u003cb data-path-to-node=\"10,1,0\" data-index-in-node=\"0\"\u003eThe Result:\u003c\/b\u003e Larger chunks allow the exterior to become part of the gravy while the interior stays succulent and intact, giving your stew a professional, chunky \"rustic\" look.\u003c\/p\u003e\n\u003ch3 data-path-to-node=\"16\"\u003e\u003cb data-path-to-node=\"16\" data-index-in-node=\"0\"\u003eBest Used For:\u003c\/b\u003e\u003c\/h3\u003e\n\u003cp data-path-to-node=\"17,0,0\"\u003e\u003cb data-path-to-node=\"17,0,0\" data-index-in-node=\"0\"\u003eIrish Beef \u0026amp; Guinness Stew:\u003c\/b\u003e The classic use for this cut.\u003c\/p\u003e\n\u003cp data-path-to-node=\"17,1,0\"\u003e\u003cb data-path-to-node=\"17,1,0\" data-index-in-node=\"0\"\u003eMassaman Curry:\u003c\/b\u003e The collagen in gravy beef works beautifully with coconut milk and spices.\u003c\/p\u003e\n\u003cp data-path-to-node=\"17,2,0\"\u003e\u003cb data-path-to-node=\"17,2,0\" data-index-in-node=\"0\"\u003eHungarian Goulash:\u003c\/b\u003e Plenty of paprika and slow heat transform this cut into a masterpiece.\u003c\/p\u003e","brand":"Brooklyn Fine Meats","offers":[{"title":"1kg","offer_id":42232841207886,"sku":"11","price":27.99,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0645\/2812\/1934\/files\/Screenshot2025-03-16at8.00.00pm.png?v=1742115620","url":"https:\/\/brooklynfinemeats.com.au\/products\/gravy-beef","provider":"Brooklyn Fine Meats","version":"1.0","type":"link"}