Beef Au Jus Recipe, Whats Cooking America (2024)

FAQs

What is beef au jus made of? ›

Au jus sauce is made from the drippings of a beef roast, Worcestershire sauce, beef broth, and red wine. I also like to throw in a sprig of fresh herbs like rosemary or thyme for added flavor, but this isn't traditional and is completely optional.

Beef broth is made by simmering beef bones, mirepoix (typically onion, carrots, and celery), hearty herbs, and spices in water, to extract flavor into the liquid. Au jus is basically beefed up beef broth. Amplify the savory flavor of beef broth by simmering it with drippings from roast beef (double beef flavor).

French dip, a sandwich traditionally consisting of sliced roast beef (though pork, ham, turkey, and lamb are sometimes used), served on French bread, and eaten au jus (“with juice,” referring to the flavourful drippings of the meat left over from roasting).

INGREDIENTS: DEXTROSE, HYDROLYZED CORN, SOY, AND WHEAT PROTEIN , SUNFLOWER OIL, CORNSTARCH, SALT, SUGAR, YEAST EXTRACT, CANOLA OIL, SILICON DIOXIDE (TO PREVENT CAKING), ONION, PAPRIKA, NATURAL FLAVOR, BEEF FAT WITH TOCOPHEROL, CARAMEL COLOR.

Like gravy, jus (pronounced zhoo) starts with the drippings from cooked meat. Unlike gravy, however, it is not thickened with flour; instead, the liquid is reduced until it reaches the desired consistency, which is usually thinner than gravy.

Alternatively, you can use pre-made beef bouillon granules. Combine Ingredients: In a mixing bowl, combine the beef bouillon granules (or crushed cubes), onion powder, dried parsley flakes, white pepper, garlic powder, and celery salt. Use a whisk or a fork to ensure that all the ingredients are evenly mixed.

Although au jus is not intended to be gravy, you can thicken the sauce by melting 1 tablespoon of butter in a microwave-safe bowl, adding 1 tablespoon of flour, and whisking these together. Then, add about 2 tablespoons of the prepared au jus sauce to the butter-flour mixture.

You can use beef bouillons as is as a replacement for au jus, but you can also make your own au jus gravy mix from it. Family Dinners has a great recipe to make your own mix to keep on hand at home.

Recipes for Au Jus

Methods vary for creating au jus for such dishes as roast rib of beef -- sometimes called prime rib. Poultry, lamb, and veal can also be served au jus. A thickened version of jus called "jus lié" -- or "fond lié -- is prepared by adding cornstarch or arrowroot to brown stock and then simmering.

The phrase au jus literally means "with the juice" in French. In cooking and dining, it refers specifically to the "juices" that are released when you cook a piece of meat.

What to eat with au jus? ›

What to Use It For. Au jus is a common accompaniment to dip sandwiches like the French Dip or Pot Roast Dip sandwich. Remember,au jus is typically made from roast beef drippings, which makes it a natural accompaniment to these sandwiches, which feature beef roast.

the juices that come out of a piece of meat when it is cooked, used as a sauce: The beef comes with a side of au jus.

McCormick Au Jus Gravy is rich, beefy gravy that's perfect for dipping or serving over favorite dishes. Made with natural spices, this seasoning mix doesn't contain MSG or artificial flavors or colors, so you can serve French dip-inspired sandwiches or juicy roasts knowing you're serving your family the very best.

Au jus has a rich, savory flavor that is derived from the natural juices of the meat. The taste of au jus can vary depending on the type of meat it is made from and the spices and herbs used to season it. For example, beef au jus has a rich, beefy flavor with a hint of sweetness from the natural juices of the meat.

- Pan gravy is flavored with mirepoix, while jus is not. - Pan gravy is served with roasted meats, while jus is served with braised meats. - Pan gravy is thickened with a starch, while jus is not.

Dripping is the UK term for rendered beef fat trimmings. So called because it was originally made from the fat that dripped into the pan when roasting meat. We gather beef fat trimmings in a large pan and gently heat them until they melt. The liquid is then poured into tubs where it solidifies.

Well, the liquid you see in those packages isn't blood at all. It is actually a combination of water and a protein called myoglobin. Myoglobin is a protein found in red meat that transports oxygen in the cells. As a piece of meat ages, the muscle tissue breaks down, causing the liquid and myoglobin to leak out.