Au jus (from beef bones)

 Recipe adapted from: https://foodal.com/recipes/beef/how-to-make-au-jus/


Ingredients:

  • 1 tablespoon Oil
  •  beef scraps and bones (optional)
  •  beef drippings from roasted meat (optional)
  • 8 cups low sodium beef stock (2 32-ounce cartons)
  • 1 cup dry red wine (semi-dry also works)
  • 2 carrots coarsely chopped
  • 1 onion divided into 8ths
  • 1/4 teaspoon Freshly ground black pepper
  •  salt to taste


Instructions:

  1. Add oil to a 6 or 8-quart heavy duty stock pot (thick bottomed) and brown the meat scraps and bones over medium high heat. This is optional but it creates a bit of fond that adds to the flavor.
  2. Add the remaining ingredients minus the black pepper and salt (and the beef drippings if the roast is not ready). Bring to a boil, cover, and reduce to a high simmer for 30 minutes.
  3. Uncover the pot and add the black pepper if desired. Bring to boil and allow the liquid to reduce to about 1/3 of the original quantity.
  4. Remove from heat and scoop out the bones, beef scraps, and vegetables with a slotted spoon. Add the beef drippings prior to serving.
Recipe Notes

For a less cloudy sauce, you can stick the pan in the refrigerator or freezer for a few minutes and allow the fat to rise to the surface and harden. Simply skim it off the top. This is not recommended, as it does adversely impact the rich flavor.

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