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Old 01-01-2010, 12:36 PM   #1
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Au Jus

I buy roast beef at a deli and I want to make a Au jus sauce to make Italian roast beef sandwiches that are served on a crusty Italian roll. Does anyone know how to make this and do any of you have a recipe for this type of Au jus.

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Old 01-01-2010, 12:53 PM   #2
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You can just use any powdered beef broth, make as directed on the container and when you heat it up you can add a tbsp or so of cornstarch to thicken it if you wish.
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Old 01-01-2010, 12:53 PM   #3
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I think jus means with juice from the meat, which you don't have. Depending on how much work you want to put into this project, you would have to start with bones and make a stock, or you might try one of the unsalted boxed or canned stocks as a starting point, IMO
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Old 01-01-2010, 12:55 PM   #4
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I would think that a box of salt-free beef stock in a stove top pot and reduce it by about a third and then season to taste.
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Old 01-01-2010, 12:58 PM   #5
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You can buy a packet of McCormick au jus mix. I've used it, and it's pretty tasty.
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Old 01-01-2010, 01:08 PM   #6
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Finely mince a shallot in a bit of butter and oil, add some beef consomme...that should do the trick. You could add a touch of thyme or rosemary too...not much though.
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Old 01-01-2010, 01:12 PM   #7
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Quote:
Originally Posted by Selkie View Post
I would think that a box of salt-free beef stock in a stove top pot and reduce it by about a third and then season to taste.
Been there, done that. It works. Not as good as pan drippings.
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Old 01-01-2010, 01:22 PM   #8
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au jus means 'in its own juices'.
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Old 01-01-2010, 01:29 PM   #9
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Hey folks, I think the OP knows what "au jus" means, he points out he is getting is roast beef from a deli so he CAN'T do au jus normally.

Lots of good ideas here for you schllac, hope you post back and let us know what you tried!
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Old 01-01-2010, 01:45 PM   #10
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Luvs...the definition is much appreciated. Sometimes we don't have the broth the meat is cooked in because we don't cook the meat ourselves. The juice then has to be re-created to the best of our ability. I have used my method many times with great results...consomme is the key versus broth, IMHO. If broth is all you have then use that. If you don't have a low sodium broth you may find that adding a bit of water will take away some of the "in-your-face" taste. I always think of au jus as a very subtle flavor.
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