 |
01-01-2010, 12:36 PM
|
#1
|
Assistant Cook
Join Date: Oct 2008
Location: Pennsylvania and Florida (Snow Bird)
Posts: 22
|
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.
|
|
|
01-01-2010, 12:53 PM
|
#2
|
Everymom
Join Date: May 2002
Location: Edmonton, Alberta
Posts: 23,272
|
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.
__________________
You're only given a little spark of madness. You mustn't lose it. Robin Williams
Alix
|
|
|
01-01-2010, 12:53 PM
|
#3
|
Head Chef
Join Date: Jan 2008
Location: Richmond, Va
Posts: 1,313
|
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
|
|
|
01-01-2010, 12:55 PM
|
#4
|
Executive Chef
Join Date: Aug 2009
Location: Arkansas
Posts: 3,796
|
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.
__________________
"Food is our common ground, a universal experience." - James Beard
|
|
|
01-01-2010, 12:58 PM
|
#5
|
Master Chef
Join Date: Oct 2004
Location: Southern Illiniois
Posts: 8,175
|
You can buy a packet of McCormick au jus mix. I've used it, and it's pretty tasty.
__________________
We get by with a little help from our friends
|
|
|
01-01-2010, 01:08 PM
|
#6
|
Chef Extraordinaire
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
|
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.
__________________
kitchenelf
"Count yourself...you ain't so many" - quote from Buck's Daddy
|
|
|
01-01-2010, 01:12 PM
|
#7
|
Head Chef
Join Date: Jan 2008
Location: Richmond, Va
Posts: 1,313
|
Quote:
Originally Posted by Selkie
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.
|
|
|
01-01-2010, 01:22 PM
|
#8
|
Master Chef
Join Date: Aug 2004
Location: da 'burgh
Posts: 9,674
|
au jus means 'in its own juices'.
__________________
i believe that life would not be complete sans comfy 'ol tee-shirts, the Golden Girls, and the color pink
& rock on, PITTSBURGH-
|
|
|
01-01-2010, 01:29 PM
|
#9
|
Everymom
Join Date: May 2002
Location: Edmonton, Alberta
Posts: 23,272
|
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!
__________________
You're only given a little spark of madness. You mustn't lose it. Robin Williams
Alix
|
|
|
01-01-2010, 01:45 PM
|
#10
|
Chef Extraordinaire
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
|
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.
__________________
kitchenelf
"Count yourself...you ain't so many" - quote from Buck's Daddy
|
|
|
01-01-2010, 01:46 PM
|
#11
|
Assistant Cook
Join Date: Oct 2008
Location: Pennsylvania and Florida (Snow Bird)
Posts: 22
|
Au Jus
That is correct Alix, there are some delis in the area that sell the roast beef which is supplied by a vendor and is shrink wrapped, they slice it and will give you a container of Au jus to use with the beeef, I had asked if they make it and they said they do and I know this for a fact. I had asked a couple of them how they do it and they are reluctant to do so 9Maybe they think I am trying to steal their business...LOL). I want to use this in Florida, here in Pa. I get the jus from them when I buy the beef, but cant get it in Fl.
|
|
|
01-01-2010, 01:54 PM
|
#12
|
Chef Extraordinaire
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
|
__________________
kitchenelf
"Count yourself...you ain't so many" - quote from Buck's Daddy
|
|
|
01-02-2010, 06:20 AM
|
#13
|
Assistant Cook
Join Date: Oct 2008
Location: Pennsylvania and Florida (Snow Bird)
Posts: 22
|
Au jus
Thanks to all of you , I now have something to go on. This is a GREAT site.
|
|
|
01-02-2010, 09:32 AM
|
#14
|
Senior Cook
Join Date: May 2006
Location: Midwest
Posts: 258
|
I always try to have a couple of cans of sodium free or low sodium beef and chicken stock in my pantry. To get a great flavor for your "Au Jus" I would add some shallots that have been diced and add a bouquet garni (parlsey,thyme and a bay leaf). Let this reduce by about about 1/2 and then strain out the onions and remove the bouquet garni. This really livens up your french dip sandwich.
__________________
|
|
|
03-28-2010, 05:41 PM
|
#15
|
Senior Cook
Join Date: Jan 2005
Location: Indianapolis, IN, USA
Posts: 118
|
See, I would have to shave the onions really thin and small and leave them all in. The bouquet garni sounds great too.
|
|
|
 |
Thread Tools |
|
Display Modes |
Linear Mode
|
Posting Rules
|
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts
HTML code is Off
|
|
|
|
» Latest Forum Topics |
|
|
|
|
|
|
|
|
» Recent Recipe Discussions |
|
|
|
|
|
|
|
|
|
|
|
|
|