With this weekend’s epic snowstorm missing Brooklyn by mere miles, we aren’t snowed in at all, we have just the howling nor’easter wind to remind us what we’re missing. But still, this is gravy weather.
The are a lot of ways to make gravy. You can be fancy, or simple. In this case we had the perfect leftovers practically begging to be transformed into brunch. Brian braised some beef shank last night and this morning we had a pot filled with rich stock and tender meat. While Brian went about dicing the meat, I made a roux with roughly 2 tablespoons butter and 1/8 cup flour. I then added the congealed stock in chunks and whisked it into the roux. When I ran out of stock, I added water to achieve the desired consistency. Adding some salt, a splash of madeira, and parsley, I turned everything down to lowest low, made some toast, eggs over easy, and garnished with slices of red onion.