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Au Jus.....How to??
Critter
Posts: 35
Can anyone school me on the art of Au Jus? Like alot of people on the board I will be eggin' a rib roast for Christmas. I have a good plan layed out for everything except the au jus.....I have no idea how to make a nice beefy au jus for the roast.
Do I add beef bouillon and water with some veggies underneath the roast, then strain when done?
Or maybe some liquid beef broth for the base? Just not really sure on how to proceed and I'de like a real flavorful beefy au jus....Thanks in advance for your help.
Do I add beef bouillon and water with some veggies underneath the roast, then strain when done?
Or maybe some liquid beef broth for the base? Just not really sure on how to proceed and I'de like a real flavorful beefy au jus....Thanks in advance for your help.
Comments
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You might want to read this thread showing my recipe.
http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=1014337&catid=1Re-gasketing the USA one yard at a time -
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Looks like a great recipe "RRP" but what about taking advantage of the natural beef drippings from the roast? Have you taken your recipe and added it to the pan underneath the roast before?
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don't see why you couldn't - it's just that I'm a fan of the reverse sear and don't have much natural juice in the pan to even bother with.Re-gasketing the USA one yard at a time
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Critter,
Classic jus lie is made from brown stock and thickened with a modified starch like arrowroot. I can be made from drippings as well. Mirepoix is cooked slowly, tomato paste is added and cooked out then stock and simmered to reduce to a "coat a spoon consistency"
SteveSteve
Caledon, ON
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for a electrician you sure know a lot about cooking! I'm impressed!Re-gasketing the USA one yard at a time
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Ron,
Just a wild guess.
I'm really not a very good electrician.
SteveSteve
Caledon, ON
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