Bone Broth Gravy

When you have bone broth on hand, it is always simple to make a nourishing, nutrient dense and flavoursome gravy to add to breakfast sausages, rissoles,  steak or roast meats.  Gravy is a great way of adding bone broth to your family’s diet.

Eating meat on the bone is important.  Our bodies require the amino acid glycine (from the cartilaginous tissues of the animal) to metabolise and breakdown methionine (an amino acid found in muscle meats). Any wonder rissoles and gravy, sausages and gravy or roast and gravy are natural companions. We love it when culinary matches have a nutritional purpose. It usually works that way. Bone Broth Gravy is rich in glycine which assists the body to safely dispose of methionine rich muscle meats.  This makes bone broth gravy the perfect match for muscle meats that you are cooking and consuming without the bone.  

Bone Broth Gravy

2014-11-18 10:00:29

When you have bone broth on hand, it is always simple to make a nourishing, nutrient dense and flavoursome gravy to add to breakfast sausages, rissoles, steak or roast meats. Gravy is a great way of adding bone broth to your family’s diet.

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Ingredients

1. 1 large onion sliced into thin wedges
2. 2-3 cups of beef or chicken bone broth
3. 2-4 Tabs. of Arrowroot Flour
4. 1/2 cup cold water
5. Sea Salt to taste
6. Tamari (optional)

If making a gravy to go over sausages, rissoles or steak

1. Reserve fry pan that you used to cook your meat.
2. Melt some butter or ghee over medium heat and fry one sliced onion.
3. Turn heat to high and add 3-4 cups of bone broth (chicken or beef).
4. Allow to simmer over med-high heat to reduce a little (about 5-10mins).
5. Add salt and tamari to taste. (Tamari will add some depth of colour too)
6. Dissolve 2-4 tabs of arrowroot flour (depending how thick you like your gravy) in 1/2 cup cold water.
7. Turn heat to low and whisk in dissolved arrowroot.
8. Stir until thickened.
9. Use over meats.

Making gravy for a roast

1. The important part of gravy for a roast is obtaining all of the flavoursome, caramelised residues left in the pan after removing your roast from the pan.
2. Place roasting pan over high heat and add 3-4 cups of bone broth (chicken broth for chicken roast and beef broth for lamb or beef roast)
3. Allow to simmer over med-high heat to reduce a little (about 5-10mins).
4. Add salt to taste.
5. Dissolve 2-4 tabs of arrowroot flour (depending how thick you like your gravy) in cold water.
6. Turn heat to low and whisk in dissolved arrowroot. Stir until thickened.
7. Serve over your sliced roast meat.

Notes

1. When cooking sausages, rissoles or steak, you can partially cook them (just to brown nicely) and then return to pan with gravy and slow cook them through over low heat for about 15-20mins.
2. You can pour your gravy over sliced roast meat and keep cold in fridge, reheating when you are ready to use. The gravy keeps the roast nice and moist.

By Pinkfarm

Pinkfarm http://www.pinkfarm.com.au/