Recipe: Red-Eye Gravy
Prep Time:
15 minutes
Cook Time:
2 hours, 50 minutes
Servings:
2 cups
Ingredients
  • :::For the Ham Hock Stock:2 medium (1½ pounds) ham hocks:::
  • 1 yellow onion, roughly chopped
  • 1 carrot, roughly chopped
  • 1 celery stalk, roughly chopped
  • 8 cups chicken stock
  • 1 bay leaf
  • 3 thyme sprigs
  • 1 dried guajillo pepper
  • :::For the Gravy:2 tablespoons lard:::
  • 2 tablespoons all-purpose flour
  • 2 cups reduced ham hock stock
  • 2 tablespoons sorghum syrup
  • 2 tablespoons espresso
  • Ham hock meat
  • 1 tablespoon apple cider vinegar
  • Cayenne pepper, to taste
  • :::For Assembly:Biscuits, for serving:::
  • Fried eggs, for serving
Directions
  1. Make the stock: In a 4-quart saucepan, combine all the stock ingredients and bring to a boil. Reduce the heat and simmer, covered, until the hocks are tender, 2 to 2½ hours. Remove the ham hocks and strain the stock. Return the stock to the pan and reduce to 2 cups, 25 to 30 minutes. Once cool enough to handle, pick the meat off the hocks and set aside, discarding the skin and bones.
  2. Make the gravy: In a medium saucepan, melt the lard over medium heat. Add the flour and cook, stirring with a wooden spoon, until blond in color, 2 minutes. Slowly pour in the stock and stir until smooth. Add the sorghum syrup and espresso, and bring to a simmer. Cook, stirring occasionally, until thickened, 20 minutes. Remove from the heat and stir in the reserved ham hock meat and the vinegar. Season with cayenne.
  3. Assemble the dish: Halve the biscuits and divide between plates. Spoon the gravy over top, then top each dish with a fried egg and serve.