Binging with Babish: Steak, Eggs and Gravy from Twister

Updated at: Thu, 17 Aug 2023 02:49:39 GMT

Step 1

Into a large bowl, add 3lbs oxtail, 1 roughly chopped large Spanish onion, a few ribs of celery, and few roughly chopped carrots.

Step 2

To the bowl, add a dash of kosher salt, 3-4 tablespoons tomato paste, and a drop of vegetable oil. Toss everything together until everything is well coated in the tomato paste.

Step 3

Dump onto a rimmed baking sheet and roast in a 400°F oven for 30-60 minutes.

Step 4

Using a pressure cooker, add in the roasted vegetables and oxtail along with fresh parsley and thyme and a handful of fresh garlic cloves cut in half.

Step 5

Pour boiling water over the rimmed baking sheet and scrape everything off the pan before dumping into the pressure cooker. Top the rest off with water.

Step 6

Cook under high pressure for 2 hours.

Step 7

Strain into a large stockpot and defat using a ladle or fridge overnight and scrape it off the next day.

Step 8

Place over medium heat, bring to a simmer, and reduce by 50%.

Step 9

Refrigerate. When settled and removed from the refrigerator it should be gelatin-like.

Step 10

In a medium pot, render out the fat of a few slices of beef suet over medium-low heat.

Step 11

Once melted, strain out into the intended gravy vessel and heat the fat over medium heat while the stock is melted in a separate pot.

Step 12

Once the fat is shimmering, add in 4 tablespoons of all-purpose flour and whisking, and cook for 3 minutes.

Step 13

Slowly ladle in the stock while whisking constantly. Make sure it’s fully incorporated before adding another ladle full.

Step 14

After 4 cups have been added, add in the rest of the stock and cook for 10 minutes until thick. Season generously with kosher salt and freshly ground pepper. Add a splash of gravy master to darken the color. Whisk together.

Step 15

Start by peeling and cutting into 1” cubes of 3 pounds of russet potatoes and placing them into cold water to rinse.

Step 16

Place into cold, heavily salted water that is brought up to a simmer and cook for 15-20 minutes until complete tinder.

Step 17

Drain and place over low heat. Cook and stir for 2 minutes.

Step 18

On a separate burner, gently melt ½ cup of heavy cream and ¼ cup of butter.

Step 19

Once melted pour into the potatoes, kill the heat, and mash together. Top with kosher salt to prevent gooiness.

Step 20

Once smooth, taste for seasoning. Cover and keep warm until ready to serve.

Step 21

Place a ribeye steak in a cast-iron skillet and blast with heat until a crust has developed on both sides.

Step 22

Once the crust has formed, lower the heat to cook the steak through.

Step 23

On the other side of the skillet, add in 2 eggs.

Step 24

Before the eggs finish cooking, remove the ribeye to allow it to rest before serving.

Step 25

Let eggs cook until sunny side up doneness is reached and serve.

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