This is the gravy that I almost always make when I am roasting meat whether it is chicken, pork or beef. The process is exactly the same no matter what meat you use.
This recipe is not only paleo, it is also AIP friendly.
If you are not cooking a roast, and are cooking a steak or organ meat for example, you could de-glaze the pan with bone broth or vegetable cooking water to provide some “meat juices”. In this case, I would simply make the gravy in the skillet to save on washing up!
This recipe is a good way to include bone broth into your diet!
makes around 2 cups
- 1 onion – sliced
- 1 clove garlic – crushed
- 1 tbsp coconut oil
- 2 cups meat cooking juices (if you do not have enough, you can add vegetable cooking water or bone broth to make up the difference)
- 2 tbsp tapioca starch
- sea salt to taste
Melt the coconut oil in a small pan and add the onion and garlic. Cook slowly until the onion is tender and well caramelized.
Now add the meat juices and extra liquids as needed. Simmer for 5-10 minutes, then mix the tapioca starch with a little water.
Add the starch to the pan and simmer until thickened.
Taste, season with salt and serve at once.