Sauce for Boiled Beef
A savory onion and caper sauce with parsley and gravy, perfect for serving over boiled beef. This classic sauce adds richness and flavor to simple boiled meats.
Ingredients
- 1 large Onion, large, minced (Finely minced)
- 1 tablespoon Fresh parsley, finely chopped (Fresh is preferred)
- 1 cup Good quality beef gravy or beef stock (Use homemade or quality store-bought)
- 1 ounce (2 tablespoons) Butter (Unsalted preferred)
- 1 teaspoon All-purpose flour (For dredging the butter)
- 1 tablespoon Capers, chopped (Drained if from brine)
Instructions
- 1Place the minced onion in a small pot with enough water to cover. Bring to a boil and cook for 3 minutes. Drain the water completely and set the onion aside.
- 2Dredge the butter with the flour by mixing them together until the flour is evenly distributed through the butter.
- 3Place the drained parboiled onion into a saucepan. Add the chopped parsley, gravy, and the butter-flour mixture. Stir to combine all ingredients.
- 4Bring the sauce to a boil over medium-high heat, then reduce to a gentle simmer. Cook for nearly 10 minutes, stirring occasionally, until the sauce thickens slightly.
- 5Add the chopped capers to the sauce and stir well. Continue heating for 1-2 minutes until the sauce is thoroughly heated through and the capers are warmed.
- 6Remove from heat and serve immediately over sliced boiled beef. The sauce should be hot and well-blended.
