AIP Gravy Recipe
What would a big feast be without a beautiful sauce to slather everything in? Gravy can take a perfectly cooked roast beef to a whole other level. A rich sauce full of flavor to enhance your dinner is something that will please you, your guests and the family.
We understand that making gravy can be an overwhelming and lengthy job, but the results are always so well worth it, how could you not want to give it a try. This AIP gravy recipe is straightforward enough that there is nothing that will challenge your skills. The key here is patience, and you will be paid off with the results of a delicious sauce.
A Worthy Gravy of Going the Extra Mile
There are a few significant steps in this recipe that help to complete a well-rounded sauce. Roasting beef bones from scratch is a simple enough step, but being willing to do it is what takes a sauce such as this to a higher level.
Making stocks from fresh ingredients is what makes those meals you get at a restaurant so amazing. Sure, those cooks have all day, every day, to spend in the kitchen; however, it is simple enough to leave on your stove for a while. Plus, it will make your home smell mouth-watering.
What is Arrowroot Powder and Where Can I Find It?
This recipe calls for arrowroot powder which is used as a thickening agent to take your sauce from broth to gravy. The powder is a natural starch that is derived from the arrowroot vegetable. It is more commonly used than you would expect and makes a beautiful alternative to a carb-heavy roux.
Arrowroot powder can be found at many grocery stores. If you are having difficulties, a health food store should carry it as it is an excellent replacement starch for many diets and allergies.
It’s Your Gravy, Make it Taste How You Want
Making gravy is much like making soup. It involves throwing a balanced amount of ingredients together to create a dynamic dish. With that said, you can make it to your own preference. Like if you are a garlic lover, feel free to double the amount and allow that garlic taste stand out. When that broth is simmering together all of those flavors will help to build a dynamic sauce, make sure it is to your liking.
This sauce takes some time and effort, but the results are worth it!
- Large tray of raw beef bones (approx. 3 lbs or 1.5 Kg)
- 4 Tablespoons (60 ml) of olive oil
- 1 large onion, peeled and chopped
- 1 large carrot, cut into small chunks
- 1 stick celery, cut into small chunks
- 4 cloves of garlic, peeled and diced
- 1 Tablespoon rosemary leaves
- 1 Tablespoon thyme leaves
- 20 white mushrooms, roughly chopped (200g)
- 1 Tablespoon (8 g) arrowroot powder
- Salt, to taste
- Preheat the oven to 430°F / 220°C.
- Roast the bones for 45 minutes until dark brown.
- Meanwhile, add the olive oil to a large frying pan on high heat and sauté the chopped onion, carrot, celery, garlic, and mushrooms until they’re golden and caramelized.
- Place a large pot on the stove and add in the caramelized vegetables, rosemary, thyme, and roasted bones. Fill up the pot with cold water.
- Bring to a boil and then skim off and discarding any foamy impurities that gather on the surface.
- Place a lid on the pot and reduce the heat to a low simmer. Simmer for 1 hour and then strain the liquid out.
- Reduce the mixture over moderate-high heat until the stock reduces to approx. 2 cups (480 ml) – this can take a while, so keep the lid off and check on it regularly.
- In a small bowl, mix the arrowroot with a few tablespoons of cold water.
- Add the arrowroot mixture to the sauce just before serving and let it thicken.
- Season with salt, to taste.
All nutritional data are estimated and based on per serving amounts.
- Calories: 107
- Sugar: 0 g
- Fat: 12 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 0 g