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
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.
ROAST BEEF AU JUS
This recipe was given to me 35 years ago as a beef romanoff dish. The dish required sour cream and cooked noodles added to the gravy. It was delicious but not my family's favorite dish. I adjusted the recipe to suit my family's taste by eliminating the sour cream and noodles and by slicing the roast very thin, placing the meat inside a hot yeast roll, serving with a small dish of gravy for dipping. After serving this to my son-in-law 16 years ago, this dish has become one of his favorite request when he visits. This meal is sliced roast beef in a large hot yeast roll served with the gravy for dipping. The gravy will not be thick.
Provided by grandma cooks
Categories < 4 Hours
Time 2h
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Heat a tablespoon of olive oil in a large cast iron skillet.
- Brown the roast in the skillet on all sides.
- Cover the outside of the roast on all sides with lots of black pepper.
- Place covered skillet in oven for at least one hour at 350.
- At the end of one hour add flour to the hot oil in the skillet until it is dissolved.
- Add both cans of soup to the roast and the onion.
- Cook another hour in the oven.
- Salt if needed. (Soup is salty).
- Serve the roast thinly slice within the hot rolls and a small dish of the gravy.
SLOW COOKER BEEF AU JUS
It's easy to fix this roast, which has lots of onion flavor. Sometimes I also add cubed potatoes and baby carrots to the slow cooker to make a terrific meal plus leftovers. -Carol Hille, Grand Junction, Colorado
Provided by Taste of Home
Categories Dinner
Time 6h20m
Yield 10 servings.
Number Of Ingredients 6
Steps:
- Cut roast in half. In a large nonstick skillet coated with cooking spray, brown meat on all sides over medium-high heat. , Place onion in a 5-qt. slow cooker. Top with meat. Combine the broth, gravy mix, garlic and pepper; pour over meat. Cover and cook on low for 6-7 hours or until meat is tender. , Remove meat to a cutting board. Let stand for 10 minutes. Thinly slice meat and return to the slow cooker; serve with cooking juices and onion.
Nutrition Facts : Calories 188 calories, Fat 7g fat (2g saturated fat), Cholesterol 82mg cholesterol, Sodium 471mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 28g protein. Diabetic Exchanges
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