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au jus search

henapple
henapple Posts: 16,025
in EggHead Forum
a while back I tried a broth mix posted by Dave in Florida and can't find it now...

beef broth
Brown sugar
mustard
worchester

can't remember the amounts. messaged dif but no response... any help?
Green egg, dead animal and alcohol. The "Boro".. TN 
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  • dweebs0r
    dweebs0r Posts: 539
    edited April 2013
    Dave in Florida said:
    I have used this one several times and like it.

    2 cups beef stock, 1 tsp salt, 1 tbl worchestire, 1 tbl good bbq rub, 1 stick butter. Simmer 30 min. Inject when cooled. Simple, easy and good.
    Is this the one?
       -Jody Newell (LBGE & a 36" Blackstone griddle).
    Location:  🍺🍺  The back porch, Munford, TN.  🍺🍺
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  • Little Steven
    Little Steven Posts: 28,817
    edited April 2013
    <P>Well, first you need some veal bones. You paint the bones with tomato paste and roast for an hour. Then you add mirepoix and roast for another 45 minutes. Put everything and cover with water in a stockpot and simmerfor about ten hours with bouquet garni. Strain through a cheesecloth lined sieve into another pot. Cool pot in an ice bath and refrigerate. Remove fat from top. Now you have jus de vieu lis. Next take half of the stock make a light roux and add it to the stock and simmer. Mix in some tomato paste and reduce to a coat a spoon consistency. Mix equal parts of  jus de vieu lis and the sauce espagnole you have just made. Reduce gradually , changing to smaller pots as you go and when it's back to a coat a spoon consistency you have demi glace.</P>
    <P>Oh you wanted au jus...sorry</P>

    Steve 

    Caledon, ON

     

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  • Botch
    Botch Posts: 15,463
    [quote] ...au jus... [/quote]

    Gezundheit!    
    _____________

    Remember when teachers used to say 'You won't have a calculator everywhere you go'?  Well, we showed them.


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  • henapple
    henapple Posts: 16,025
    dweebs0r said:


    Dave in Florida said:

    I have used this one several times and like it.

    2 cups beef stock, 1 tsp salt, 1 tbl worchestire, 1 tbl good bbq
    rub, 1 stick butter. Simmer 30 min. Inject when cooled. Simple, easy
    and good.

    Is this the one?

    you get a free bag of Ozark... thanks.
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • henapple
    henapple Posts: 16,025
    little Steven... is that Canadian au jus?
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • Little Steven
    Little Steven Posts: 28,817
    Dude. I did that from memory and forgot some stuff.

    Steve 

    Caledon, ON

     

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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 22,958
    Little Steven said:
    Dude. I did that from memory and forgot some stuff.
    bet it's still good  ;)
    Keepin' It Weird in The ATX FBTX
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  • Richard Fl
    Richard Fl Posts: 8,297

    Here is a good choice:

    Beef, Prime Rib, Roast, Au Jus, RRP

    It's a basic recipe that I got off the Internet years ago, but have tweaked 9 times now so I believe I can sort of lay claim to it! An earlier version is also posted on Thirdeye's site.

    INGREDIENTS:
    1 14 Ozs Box Swanson Beef Broth (box – not the can)
    1 10 1/2 Ozs Can Campbell's French Onion soup
    1/2 Can of the soup can cold water
    1/2 tsp white sugar
    2 tsp Worcestershire sauce
    1/2 tsp garlic salt
    2 Wyler’s brand beef bouillon cubes

    PROCEDURE:

    1. Bring ingredients to a boil in saucepan, letting it boil for 1 minute then strain and discard onions. Serve au jus dipping sauce hot.

    Yield: 3 Cups

    Recipe Type: Beef, Main Dish, Sauce

    Tips
    Can be made 2 days ahead. Makes 3 cups

    Source
    Source: BGE Forum, RRP, 2010/10/03
    Web Page: http://eggheadforum.com/discussion/1140806/reheating-prime-rib#latest

    Author Notes
    2012/09/26--RRP--Thanks for posting, Richard. Since then I've tweaked it more and dropped the sugar all together, replaced it with 1/2 tea celery salt, doubled the garlic salt to 1 full tea, plus doubled the bouillon cubes to 4.

    It still makes a great Bloody Bull too!

     

     

     

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  • henapple
    henapple Posts: 16,025
    thanks.... bloody bull?
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • Skiddymarker
    Skiddymarker Posts: 8,522
    Geez, PBR hounds!
    Like a bloody mary, only uses beef broth and tomato juice. 
    Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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  • henapple
    henapple Posts: 16,025
    recipe please..
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • Little Steven
    Little Steven Posts: 28,817
    You can use clamatto as well. Half and half strong beef broth (best to reduce the carton stuff by half), juice and vodka to your liking

    Steve 

    Caledon, ON

     

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