Black Sheep liver & gravy Author: Black Sheep Brewery Ingredients 2kg beef/lamb bones 1 leek 1 carrot ½ onion 1 stick celery, chopped 200g tomato paste/purée 2 bottles Black Sheep Ale or Riggwelter Ale 550ml water 1 tbsp garlic purée 2 onions, thinly sliced sunflower/rapeseed oil salt and pepper 500g thinly sliced liver 2 rashers