Cowboy Crust Brown Gravy from Scratch

Chef Tony Reed
Servings

8

Prep Time

10 minutes

Cook Time

35 minutes

Category

Side

A brown gravy recipe from scratch that earns its spot next to the steak. Caramelized onion, a toasted roux, and Spiceology Cowboy Crust Espresso Chile Rub build a homemade brown gravy with real depth, while sherry, Worcestershire, and a splash of sherry vinegar keep it balanced. The espresso and chile in the blend add subtle depth without taking over, so this beef gravy plays well with steak, roasted meats, mashed potatoes, and biscuits.
Cowboy Crust Brown Gravy from Scratch Recipe

Ingredients

  • 4 Tbsp beef drippings or unsalted butter
  • 1 cup yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 Tbsp tomato paste
  • ¼ cup all-purpose flour
  • 2 tsp Spiceology Cowboy Crust Espresso Chile Rub
  • 2 Tbsp dry sherry
  • 4 cups unsalted beef stock
  • 2 tsp Worcestershire sauce
  • 2 sprigs fresh thyme
  • 1 tsp sherry vinegar
  • kosher salt, to taste
  • freshly ground black pepper, to taste

Directions

  1. Heat the beef drippings in a medium saucepan over medium heat until shimmering. Add the onion with a pinch of the salt and cook, stirring often, for 12 to 15 minutes, until deep golden brown. If it starts to scorch, drop the heat and add a splash of water.
  2. Add the garlic and tomato paste and cook, stirring, for 1 to 2 minutes, until the garlic smells fragrant and the tomato paste darkens slightly.
  3. Sprinkle in the flour and cook, stirring constantly, for 2 minutes to toast it into a light brown roux. Add the Cowboy Crust Rub and stir for 30 seconds, no longer. The espresso scorches fast.
  4. Pour in the sherry right away and scrape up the browned bits from the bottom of the pan. Whisk until it's mostly cooked off, about 30 seconds.
  5. Add the beef stock ½ cup at a time, whisking until smooth before each addition. Stir in the Worcestershire sauce and thyme.
  6. Bring to a gentle simmer and cook uncovered for 15 to 20 minutes, stirring occasionally, until the gravy coats the back of a spoon. It thickens a little more as it cools, so pull it when it looks just a touch loose.
  7. Remove and discard the thyme stems, then stir in the sherry vinegar. Taste, then season with salt and pepper as needed. For a smooth, glossy gravy, pour it through a fine-mesh strainer. Leave the onions in for a rustic gravy.
Recipe Products
Blend

Cowboy Crust Espresso Chile Rub

Key Ingredients

Mustard Seed, Chili Powder, Coriander, Espresso, Brownulated Sugar