Miller & Carter's beef dripping sauce

[8bit]

I've only eaten at M&C the once, the steak was decent but not astonishing IMHO. The beef dripping sauce/gravy was delicious though, I'm looking to try and find a recipe for something similar - I found one online but it was well off the mark, anyone got a better one?

[sherman]

If you are looking for a meaningfull amount I would consider slow roasting a 'scarificial' brisket to get the juices.
What you do with the brisket meat is up to you.

You will not get the same flavour from a stock cube.

I assume miller and carter use the scrappings and juices of their grill to make the sauce . Possibly yesterdays grease is todays sauce.

[Silvanus]

sherman said:

If you are looking for a meaningfull amount I would consider slow roasting a 'scarificial' brisket to get the juices.
What you do with the brisket meat is up to you.

You will not get the same flavour from a stock cube.

I assume miller and carter use the scrappings and juices of their grill to make the sauce . Possibly yesterdays grease is todays sauce.

Roasting up ox tails makes for a damn good gravy

[sherman]

Silvanus said:

sherman said:

If you are looking for a meaningfull amount I would consider slow roasting a 'scarificial' brisket to get the juices.
What you do with the brisket meat is up to you.

You will not get the same flavour from a stock cube.

I assume miller and carter use the scrappings and juices of their grill to make the sauce . Possibly yesterdays grease is todays sauce.

Roasting up ox tails makes for a damn good gravy

Yeah. Any tough beef joint will work. I just like brisket.
If you can get some marrow bones you may as well throw them in there too.

[Silvanus]

sherman said:

Silvanus said:

sherman said:

If you are looking for a meaningfull amount I would consider slow roasting a 'scarificial' brisket to get the juices.
What you do with the brisket meat is up to you.

You will not get the same flavour from a stock cube.

I assume miller and carter use the scrappings and juices of their grill to make the sauce . Possibly yesterdays grease is todays sauce.

Roasting up ox tails makes for a damn good gravy

Yeah. Any tough beef joint will work. I just like brisket.
If you can get some marrow bones you may as well throw them in there too.

I like oxtail as it has meat, fat, bone and connective tissue, lots of lovely stuff going on.

[anonymous-user]

I also love the beef dripping sauce at M&C. The nearest I’ve managed at home is the Bone Marrow sauce from the Hawksmoor book. I’ve photographed it for you.

[Mobile Chicane]

I have it on good authority that the Miller & Carter gravy is this with some bone marrow tossed in.

From catering suppliers / Amazon.