BEEF AU JUS SAUCE
I can no longer abide the packet type au jus -- it's just too salty and the taste just seems to be off somehow. We used to spend hours baking trays of beef bones in the restaurant kitchen to make the best au jus, but who has the time (or the bones?) to do that at home? Anyway, I've been messing with alternative au jus recipes for years, to no avail until NOW. When I bake a beef roast, I elevate it above the bottom of my roasting pan/Dutch oven and then I pour in about 3/4 of a cup of water before I season the roast with salt and pepper. I rarely sear my roasts anymore because they are plenty juicy when I use this method, (e.g., 275 degrees F. for 4 1/2 hours for a 2# roast, covered). Anyway, this yields about 1 cup of drippings at the end, which I use to make my au jus. When I find a perfectly marbled roast, with not too much fat around the outside edges, I find that the drippings are excellent for this recipe because there is just enough fat in the drippings to add a good amount of flavor. In the end, you can use this au jus for anything up to, and including, prime rib -- it's just great. The key ingredients, I think, are the Mrs. Dash, garlic and herb blend, (something I just started using recently), in combination with the Kitchen Bouquet. A small amount of the latter goes a LONG way! I hope you enjoy the ease of preparation and the great flavor of this au jus as much as my own family does!
Provided by Bone Man
Categories Sauces
Time 15m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- In a small bowl, combine the water and cornstarch and whisk with a fork until the blend is completely dissolved. Set aside.
- In a large skillet, over medium heat, pour in the drippings, broth, Kitchen Bouquet, Mrs. Dash, and seasoned salt and bring to a boil. When it boils, whisk in the cornstarch and water mix and continue whisking until it thickens slightly and then remove from heat.
- Pour this sauce over any sort of cooked beef or use as a sauce over beef and noodles.
- NOTE: Sometimes beef drippings can be really salty so add the seasoned salt ONLY after tasting the sauce.
Nutrition Facts : Calories 6, Fat 0.1, SaturatedFat 0.1, Sodium 158.4, Carbohydrate 0.8, Protein 0.5
ROAST BEEF DIP SANDWICH WITH HERBED GARLIC AU JUS
Make and share this Roast Beef Dip Sandwich With Herbed Garlic Au Jus recipe from Food.com.
Provided by Lorraine3
Categories Lunch/Snacks
Time 35m
Yield 4 sandwiches, 4 serving(s)
Number Of Ingredients 13
Steps:
- To make the Garlic Au Jus: In medium sauce pan, heat oil over medium heat. Then add onions, garlic and dry herbs, and cook, stirring ofte, about 1 minute. Do no let garlic brown.
- Then add red wine, soy sauce and Worcestershire sauce. Increase heat, bring to simer and let liquid reduce by half. Add beef broth and simmer for 5 minutes. (If using homemade stock, you may need to season with salt and pepper.).
- You can make the recipe to this point up to 3 days in advance and keep, covered, in refrigerator.
- To make and serve sandwiches: Reheat au jus. Split bagueette pieces and spread each side evenly with Boursin cheese. Divide roast beef among sandwiches. Close sandwiches, place on baking sheet and bake at 450 degrees for about 3 minutes or until just warmed. Serve with small cups hot au jus for dipping.
BEEF SANDWICHES AU JUS
These hearty sandwiches are served with individual ramekins of well-seasoned beef au jus for dipping. This recipe is a favorite of ours when time is of essence. Guests always rave when I prepare it, too. Nobody leaves the table hungry. -Marge Miller, Atlantic Mine, Michigan
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, combine the water, bouillon, 1/4 teaspoon pepper, pepper flakes and garlic salt. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes. , Meanwhile, in a large skillet, saute onion and green pepper in 2 tablespoons butter until tender; remove and keep warm. Sprinkle salt and remaining pepper over beef. , In the same skillet, cook beef in remaining butter over medium-high heat until no longer pink. Spoon onto roll bottoms; top with cheese and onion mixture. Replace roll tops. Serve with au jus.
Nutrition Facts : Calories 503 calories, Fat 23g fat (11g saturated fat), Cholesterol 81mg cholesterol, Sodium 1365mg sodium, Carbohydrate 40g carbohydrate (8g sugars, Fiber 2g fiber), Protein 35g protein.
FRENCH DIP STEAK SANDWICHES WITH HORSERADISH SAUCE
Steps:
- For the horseradish sauce: Combine the sour cream, horseradish, salt and pepper in a medium bowl. Cover and refrigerate to develop the flavors.
- For the au jus: Combine the onion soup, beef broth, sugar, Worcestershire sauce, salt and 3/4 cold water in a saucepan and bring to a boil over medium-high heat.
- Reduce heat and simmer 5 minutes. Taste and season with pepper and more salt if needed. Strain the mixture and discard the onions (if there were any in the soup.) Cover and keep warm.
- For the steak: Heat a grill or grill pan over high heat. Oil the grill pan if needed. Season the steak with salt and lots of black pepper. Grill the steak for 2 to 3 minutes per side for medium rare. Let the steak rest, then thinly slice.
- Spread the horseradish sauce on one side of each baguette. Dip the steak slices in the warm au jus and place on top of the bread with horseradish sauce, then place the other slices of bread on top. Transfer the remaining au jus to two dipping bowls and serve with the sandwiches for dipping.
HOMEMADE ROAST BEEF SANDWICH AU JUS
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 2h50m
Yield 4 servings
Number Of Ingredients 28
Steps:
- For the au jus: Heat the oil over medium heat in a medium saucepan. Add the peppercorns, salt, thyme, garlic, rosemary and shallots. Cook the shallots, stirring occasionally, until they become translucent, 6 to 8 minutes. Add the sherry and simmer, a few minutes. Add the stock and simmer, 20 to 25 minutes. Remove the saucepan from the heat and strain the liquid. Keep warm.
- For the pickled radishes: Simmer 1/2 cup water, the vinegar, sugar, coriander seeds, salt, star anise, bay leaf and garlic. After 10 minutes of simmering, pour the mixture over the radishes in a heat-proof container and cool.
- For the sandwich build: Place the bottom halves of the rolls on a work surface. Place the sliced Homemade Roast Beef on the bottom. Top with 1 slice gruyere each, some pickled radishes and watercress. Cover with the tops of the rolls. Cut each sandwich in half, dunk into the au jus and realize sometimes leftovers are just better.
- Preheat the oven to 400 degrees F. Mix the rosemary, thyme, salt, pepper and garlic in a small bowl. Rub the mixture all over the roast, cover with plastic wrap and refrigerate, about 20 minutes.
- Heat the oil in a large heavy skillet over high heat. Wipe off the excess garlic and herbs and add the roast to the pan. Sear the roast on all sides, 2 to 3 minutes per side. Transfer the roast to a roasting pan with a rack. Roast until an instant-read thermometer inserted into the center registers 125 degrees F, about 50 minutes. Transfer the roast to a cutting board and let rest, about 10 minutes. Thinly slice the roast and serve.
EASY FRENCH DIP SANDWICHES
A quick and easy sandwich that the whole family will love.
Provided by writergirl
Categories Main Dish Recipes Sandwich Recipes Heroes, Hoagies and Subs Recipes
Time 15m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Open the hoagie rolls and lay out on a baking sheet.
- Heat beef consomme and water in a medium saucepan over medium-high heat to make a rich beef broth. Place the roast beef in the broth and warm for 3 minutes. Arrange the meat on the hoagie rolls and top each roll with 2 slices of provolone.
- Bake the sandwiches in the preheated oven for 5 minutes, or until the cheese just begins to melt. Serve the sandwiches with small bowls of the warm broth for dipping.
Nutrition Facts : Calories 547.5 calories, Carbohydrate 40.5 g, Cholesterol 93.7 mg, Fat 22.6 g, Fiber 2 g, Protein 44.6 g, SaturatedFat 12.1 g, Sodium 2309.6 mg, Sugar 3.5 g
BEEF AU JUS
This is the most minimalist method for doing a quick au jus for your prime rib of beef.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 15m
Yield 4
Number Of Ingredients 4
Steps:
- Melt fat in a skillet over medium-high heat. Whisk flour into beef fat; cook, whisking constantly, until the mixture thickens, about 3 minutes.
- Pour beef broth into fat mixture; increase heat to high and bring mixture to a boil.
- Boil mixture until it thickens slightly; season with salt and pepper to taste.
Nutrition Facts : Calories 52.6 calories, Carbohydrate 2.3 g, Cholesterol 17.5 mg, Fat 1.1 g, Fiber 0.1 g, Protein 8 g, SaturatedFat 0.5 g, Sodium 439.8 mg
HOT BEEF SANDWICHES AU JUS
This recipe is from a Betty Crocker slow cooker cookbook. It's absolutely the best hot beef sandwich I have ever tasted. I've been making it since 2002 and my friends and family just love it!
Provided by marcella79
Categories Meat
Time 10h10m
Yield 16 sandwiches
Number Of Ingredients 8
Steps:
- Place beef in 3 1/2 to 4 quart slow cooker. Mix dry soup mix and remaining ingredients except buns; pour over beef.
- Cover and cook on low heat setting 8 to 10 hours.
- Slice or shred beef. Serve on hoagie buns. If desired, skim fat from meat juices. Serve sandwiches with individual portions of meat juices for dipping.
Nutrition Facts : Calories 425.1, Fat 17.1, SaturatedFat 6, Cholesterol 71.5, Sodium 744.1, Carbohydrate 33.4, Fiber 1.5, Sugar 2, Protein 30.7
FRENCH DIP AU JUS
I created this because so many French dip recipes seem bland or rely on a mix. The sandwich and au jus is simple to make and tastes better than a restaurant version. -Lindsay Ebert, Orem, Utah
Provided by Taste of Home
Categories Lunch
Time 8h30m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Combine beef base and thyme; rub over roast and place in a 5-qt. slow cooker. Combine the onion, soy sauce, garlic, bay leaf and pepper; pour over roast. Add water., Cover and cook on low for 8-9 hours or until meat is tender. Remove roast to a cutting board; cool slightly. Strain cooking juices, reserving onion; skim fat from juices. Discard bay leaf. Thinly slice meat., To assemble sandwiches, spread mustard over bread. Top each bottom with three slices cheese; layer with beef, remaining cheese, mushrooms and reserved onion. Replace tops. Cut each loaf into four slices; serve with reserved juices.
Nutrition Facts : Calories 694 calories, Fat 19g fat (9g saturated fat), Cholesterol 125mg cholesterol, Sodium 1906mg sodium, Carbohydrate 69g carbohydrate (4g sugars, Fiber 3g fiber), Protein 59g protein.
BEST BEEF DIP EVER
Wow...A favorite with all my family and friends. I refuse to give any of them the recipe because it is so easy. I love it when they keep asking for it! I often throw all the ingredients into slow cooker and head to work. We all eat when ever we get in the door. The au jus is great! Add beef to lightly toasted buns, and dip away in the au jus.
Provided by Lori Anderson
Categories 100+ Everyday Cooking Recipes
Time 6h10m
Yield 10
Number Of Ingredients 6
Steps:
- Place roast in slow cooker. Season with garlic and rosemary and add bay leaves. Pour in soy sauce and water. Cook on Low setting for 6 to 10 hours. Unlike most roasts, the longer it cooks, the better.
Nutrition Facts : Calories 289.6 calories, Carbohydrate 2.5 g, Cholesterol 82.5 mg, Fat 20.4 g, Fiber 0.4 g, Protein 22.8 g, SaturatedFat 8.1 g, Sodium 1498.4 mg, Sugar 0.4 g
EASY BEEF FRENCH DIP WITH QUICK AU JUS
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 450 degrees F.
- Heat the olive oil in a medium Dutch oven or heavy-bottomed pot over medium heat. Add the onion and cook, stirring, until softened, about 4 minutes. Add 2 tablespoons butter; when the butter has melted, add the mushrooms and thyme. Cook, stirring occasionally, until the mushrooms soften and start to caramelize, 4 to 5 minutes.
- Meanwhile, in a small skillet over medium heat, melt the remaining 4 tablespoons butter. Add the garlic and cook, stirring occasionally, until the garlic is fragrant, about 3 minutes. Place the rolls cut-side up on a rimmed baking sheet. Liberally brush the rolls with the garlic butter and sprinkle with salt and pepper. Toast in the oven until golden brown, 4 to 5 minutes. Set aside for assembling.
- To the pot with the mushrooms, add the beef broth and bring to a simmer. Taste and adjust the seasoning as necessary. Bring the heat down to medium-low and simmer an additional minute. Turn the heat off, then add the roast beef to the pot, quickly removing when just warmed through, about 30 seconds.
- To assemble the sandwiches, spread a layer of creamy horseradish, to taste, on both sides of the rolls. Add a layer of beef on the bottom halves of each roll, then top with a spoonful of mushrooms along with some of the jus. Top with giardiniera to taste. Transfer the remaining jus to dipping bowls and serve on the side.
BEEF SANDWICHES WITH AU JUS DIPPING SAUCE
Optional toppings include sauteed onions, green peppers and mushrooms. Also, instead of the water, you can substitute with more beef stock if you like.
Provided by Mebriella
Time 9h10m
Yield 1 sandwich, 6 serving(s)
Number Of Ingredients 7
Steps:
- Put beef roast in slow cooker.
- In a medium bowl, combine Beef broth, Onion soup mix, Au Jus seasoning and water and stir until combined. Pour mixture over beef, put cover on slow cooker and cook on low for about 8 hours.
- An hour before serving, shred meat with two forks or take it out and slice thinly. Place meat back in the slow cooker for another hour.
- When ready to serve, place several slices of beef on roll, add sliced mozzarella cheese and place under the broiler (or use broil option on toaster oven).
- Watch carefully, broil for just a couple of minutes until cheese is melted and roll is just slightly toasted.
- Serve sandwich with a bit of Au Jus from the slow cooker (you may want to strain it first). Also, I added just a bit more beef broth to our Au Jus.
Nutrition Facts : Calories 106.2, Fat 5.4, SaturatedFat 2.8, Cholesterol 15.6, Sodium 1859.7, Carbohydrate 8, Fiber 0.3, Sugar 0.4, Protein 6.3
ROAST BEEF SANDWICHES AU JUS
A recipezaar search for au jus turned up nothing (duh!) so here is my family's quick and easy version. These are easy and tasty hot sandwiches.
Provided by MommyMakes
Categories Lunch/Snacks
Time 10m
Yield 4 sandwiches, 4 serving(s)
Number Of Ingredients 7
Steps:
- In a medium pot simmer roast beef slices, consomme, and soup until fully cooked.
- Meanwhile, slice hoagie rolls in half lengthwise, sprinkle with garlic and toast until golden brown.
- Once the meat has heated through and cooked down, place on half of the hoagie rolls and top with slices of cheese as needed to cover meat.
- Broil until cheese melted and bubbly.
- Spread mayo on other half of hoagie rolls and top, cutting sandwich in half diagonally.
- Cut on a diagonal and serve with au jus on the side.
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