03 Oct Au Jus for Beef 01
There are simpler ways to make Au Jus, and I'll offer a few of those elsewhere on this site, but my favorite is the method I employ using the pan drippings from a freshly roasted beef product, i.e. Prime Rib, Top Round, Bottom Round, Eye Roast, etc... This is a must for Prime Rib, Rib Eye Steak or a French Dip Sandwich.
Upfront Tips: 1) If you cooked your beef product over or surrounded by a mixture of vegetables, herbs and spices, leave those in the pan, but try to remove any excess fat.
2) One way the remove a almost all the excess fat, if you have the time and space, is to refrigerate the entire pan after removing the beef. In about an hour or 2 all of the fat and grease will collect and solidify over top of any other liquid. At that point, simple skim it off or pull off sheets of the fat and discard. Put the pan on the stove and proceed with the Au Jus making.
| Servings | Prep Time |
| 12 4 oz. servings | 30 minutes |
| Cook Time | Passive Time |
| 30 minutes | 1 hour |
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There are simpler ways to make Au Jus, and I'll offer a few of those elsewhere on this site, but my favorite is the method I employ using the pan drippings from a freshly roasted beef product, i.e. Prime Rib, Top Round, Bottom Round, Eye Roast, etc... This is a must for Prime Rib, Rib Eye Steak or a French Dip Sandwich.
Upfront Tips: 1) If you cooked your beef product over or surrounded by a mixture of vegetables, herbs and spices, leave those in the pan, but try to remove any excess fat.
2) One way the remove a almost all the excess fat, if you have the time and space, is to refrigerate the entire pan after removing the beef. In about an hour or 2 all of the fat and grease will collect and solidify over top of any other liquid. At that point, simple skim it off or pull off sheets of the fat and discard. Put the pan on the stove and proceed with the Au Jus making.
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Ingredients
- 1 each Pan Drippings (and Contents of pan, Sans Beef and Fat)
- 1 bunch Thyme, Fresh (Stems and all, or if fresh is not available, use a tablespoon of Dried Thyme.)
- 4 each Bay Leaf
- 1 bunch Pasley, Fresh (Just use the tops. If fresh is not available, Do Not substitute dried parsley.)
- 1 each Onion, Fresh Large Onion (Bottom removed, but skin left on)
- 2 stalks Celery chopped into inch long pieces
- 2 each Carrots chopped into inch long pieces
- 1 bulb Garlic, Fresh cut in half across the cloves and slightly smashed
- 12 each Peppercorns, Black, Whole
- 46 oz. Beef Broth, Low Salt (46 oz. = 1 large can; or use Water and the appropriate amount of Beef Boullion or Base.)
- 1 tbsp. Worcestershire Sauce
- 1 tsp. Pepper, Black, Fresh Ground
Servings: 4 oz. servings
Units:
Instructions
- NOTE: Follow "Upfront Tip: 2)" above to remove excess fat for best results.
- Heat the pan, scrapping the bottom (add a bit of oil is necessary... the goal is to brown everything, not burn it)
- Add the Thyme, Bay Leaf, Parsley, Onion, Celery, Carrots, Garlic and Peppercorns.
- Stir and brown the veggies; cook for 10-15 minutes.
- Add the Beef Broth and Worcestershire Sauce, deglazing and scrapping the bottom of the pan.
- Bring to a boil and simmer for 10-15 minutes.
- Remove from heat, strain, and serve.
Recipe Notes
NOTE: When I deglaze almost anything that will eventually contain Worcestershire Sauce, I deglaze first with the Worcestershire Sauce, the wine or other liquids... It's a myth and legend that is just stuck in my head, so work with my here people.
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