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| Title: | Beef Au Jus Sauce Recipe - Food.com |
| Descrition: | I can no longer abide the packet type au jus - its 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, Ive 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 c |
Beef Au Jus Sauce
Meat
Canned Goods
Baking & Spices
Liquids
Other
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Beef Au Jus Sauce Recipe - Food.com
I can no longer abide the packet type au jus - its 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, Ive 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 c
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