Ingredients Jump to Instructions ↓

  1. 1 1/2 litres

  2. 1kg marrow bones

  3. 2 large onions, cut into quarters

  4. 2 carrots, peeled and cut into quarters

  5. 2 celery sticks, cut in half

  6. 350ml bottle of light beer

  7. 1 bouquet garni (parsley, bay leaves, thyme)

  8. 4 garlic cloves, unpeeled

  9. 10 black peppercorns

  10. 1tsp tomato paste

  11. 1 1/2 litres water

  12. 12 Black Porkies (or similar black pudding sausages)

Instructions Jump to Ingredients ↑

  1. To make the stock: Preheat the oven to 230°C, gas 8. Put the bones in a roasting pan, sprinkle with salt flakes and roast for 30 mins or until well browned. Add the onions, carrots and celery and return to the oven until the vegetables are also browned. Tip everything into a stockpot. Put the roasting tin on top of the stove, pour in half the beer and deglaze the roasting tin to release all those lovely caramelised meaty juices. Bring the beer and juices to the boil, then pour the beery liquid into the stockpot - you'll start to smell how great this stock is going to be! Add the bouquet garni, garlic, peppercorns and tomato paste to the stockpot. Pour in the water and bring slowly to the boil. Skim the fat off the stock and simmer gently for 2 hrs. Strain, leave to cool and skim any remaining fat before using. To make the gravy: Slice the beef fat into thin strips - you'll need about 10. Put the fat in a large frying pan, sprinkle with salt and fry for a couple of mins until it begins to melt. Remove any unmelted strips and discard. Add the onions to the pan and sauté until soft and translucent. Pour in half the beef stock and beer, bring to the boil and simmer for at least 15 mins. The longer you simmer it, the thicker the gravy will be so it's up to you. Add the redcurrant jelly about 5 mins before you finish simmering the gravy and stir it in. Season and serve. To make the Yorkshire puddings: Preheat the oven to 220°C, gas 7. Sieve the flour with the salt into a bowl and make a well in the centre. Gradually work in the beaten eggs, then whisk in the milk - the consistency should be like single cream. Leave the batter to stand for at least an hour. You'll need some Yorkshire pudding tins, either individual ones or one big tin. Put the oil or goose fat into your Yorkshire pudding tin and put it in the oven for at least 5 mins, until it's smoking hot. Give the batter a stir, quickly pour it into the tin and watch it sizzle! Quickly put the tin into the oven and bake for about 30 mins or until the pudding has risen to golden-brown perfection. Meanwhile cook the sausages in a frying pan over a medium heat for 20-25 mins.


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