Can I make gravy in the roasting tin after cooking this Waitrose beef joint?

[PARunnerGirl]

I’ve got this beef joint for Christmas Eve- see photo (if it loads!). Do you think I could make a gravy right in the roasting tin, on the hob, after taking the joint out? Those are garlic and thyme beef dripping stars you baste the joint with throughout so I have no idea if they would make the gravy too fatty?

If we even agree that this is a possibility and I can do this (positive mental attitude!), I don’t often make gravy so I was thinking deglaze it with... red wine?... brandy..? And then reduce down and see if I need to add Bisto after that?

I think you can, just skim the fat off the top of the gravy, it so you have one of those jugs where the spout is at the bottom? The beef sounds delicious

I like to deglaze with port at Christmas, then add some stock and reduce

Yes, just tip the tin up at an angle and spoon off some of the excess fat before adding your flour/wine/stock

I can't see any reason why not, all gravy has meat fat in it, maybe cool it, skim some of the fat off and reheat?

If theres alot of fat on the top just skim it off. You can put some bread on the top the fat will soak into that.

Yes of course you can! That’s how my ex-MIL taught me to make gravy. Just skim off the excess fat first.

Thank you! I actually have some port so will use that.

Of course. Yum. Proper gravy! Which we never have because one DC is pescetarian -and I'm lazy so it's just Bisto here.

It’s just the two of us so I thought there’s time to do nice wee things over Christmas Eve and Christmas Day (like make proper gravy) without knowing there’s a tableful of people waiting to be fed. (And also splurge a bit on some nice Waitrose food for the two of us!)

Thanks all for your help. I feel gravy-empowered ✊🏼💪🏼🥩

Yes, you don't need the bisto. Teaspoon of butter into hot liquid before the flour will make your gravy nice and shiny too. Use a whisk.