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RRP Au Jus Round Two

smbishop
smbishop Posts: 3,061
in EggHead Forum
I did a Tri-tip on the Joetisserie yesterday, while it was reaching 70 degrees.  Knowing that it would drop into the teens today, I let it rest and put it in the fridge. 

Today, I made a batch of the Au Jus, sliced up the meat  and reheated it using my new Sous Vide machine.

Served with some baked fries.  Perfection on a cold day!




Southlake, TX and Cowhouse Creek - King, TX.  2 Large, 1 Small and a lot of Eggcessories.
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  • smbishop
    smbishop Posts: 3,061
    edited December 2016
    Here is the recipe.  When I get a rare rave from my wife, I know it was good.  When she says "Guest worthy", it was a home run.   Highly recommend it!  Thank you @RRP

    RRP's Au Jus Recipe - 3-14-16 Version

     

    This began as a basic recipe off internet which I tweaked MULTIPLE times so it's mine!

     

    1  14 oz Swanson Beef Broth (box – not the can)

    1  10-1/2 ounce can of Campbell's French Onion soup

    ½  of the soup can cold water

    1 T Worcestershire sauce

    1   teaspoon of garlic salt

    1   teaspoon ground garlic powder

    1   Wyler’s brand beef bouillon cube

    1 T Better Than Beef Bouillon

    1   teaspoon soy sauce

    1   teaspoon oyster sauce

     

    Optional: 1 T Penzeys Old English Prime Rib Rib

     

    Bring ingredients to a boil in saucepan, letting it boil for 1 minute then

    simmer still uncovered for 30 minutes. Strain and discard onions.  Serve au jus sauce hot. Can be made days in advance.  Makes 3 cups.  BTW I also make a batch of this and then pour it in large ice cube trays and freeze. Note, due to the salt content it does not freeze rock solid. Also keep stirring during the pouring stage if you opt to use the Penzey’s.

     

    One melted cube make a wonderful Bloody Bull!

     

    With the size trays I use:

    1 cube = 2T

    8 cubes = 1 cup of au jus which is just right for our PR meals

     

     

    RRP’s Simple Horseradish Sauce that’s great with Prime Rib

     

    1/8 cup sour cream

    3/16 cup Kraft Prepared Horseradish

    1/4 tea salt

     

    Combine ingredients, mix very well by hand and refrigerate at least 24 hours in advance to develop flavor.


    Southlake, TX and Cowhouse Creek - King, TX.  2 Large, 1 Small and a lot of Eggcessories.
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  • RRP
    RRP Posts: 26,454
    Thanks for the tip of the hat! Glad you and the Mrs liked it. We enjoyed some today when I used a couple cubes to make Bloody Bulls.
    Re-gasketing the USA one yard at a time 
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  • smbishop
    smbishop Posts: 3,061
    Maybe tomorrow on the Bloody Bulls, had Gran Marnier with my coffee instead...  :)
    Southlake, TX and Cowhouse Creek - King, TX.  2 Large, 1 Small and a lot of Eggcessories.
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  • saluki2007
    saluki2007 Posts: 6,354
    Looks great. Gotta ask what the pot on the stove top is sitting on?
    Large and Small BGE
    Central, IL

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  • smbishop
    smbishop Posts: 3,061
    It is a simmermat, recommended by @EggObsessed for her Award Winning Chili... I use it all the time when simmering stuff... https://smile.amazon.com/Cooks-Innovations-SimmerMat-Heat-Diffuser/dp/B000W24RW8/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1482103157&sr=1-1&keywords=simmermat

    Southlake, TX and Cowhouse Creek - King, TX.  2 Large, 1 Small and a lot of Eggcessories.
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