"Au Jus" sauce

Discussion in 'Sauces, Rubs & Marinades' started by deer meat, Aug 28, 2007.

  1. deer meat

    deer meat Smoking Fanatic OTBS Member

    I am looking for a recipe for au jus sauce? I was certain that dutch had posted a recipe before, but I cannot find it [​IMG] . Maybe it was on the old forum.[​IMG]
     
  2. smokebuzz

    smokebuzz Master of the Pit OTBS Member

    Check Debi out, i seen a post where she talked about it.
     
  3. deer meat

    deer meat Smoking Fanatic OTBS Member

    I figured she would be along sooner or later [​IMG]
     
  4. vulcan75001

    vulcan75001 Smoking Fanatic OTBS Member

    Must be too many hard days at work...got a post asking her a question...it's probably back about 8 pages now..no answer yet...good luck...besides...she's got her favorites
     
  5. smoked

    smoked Master of the Pit OTBS Member

    well keep in mind that au jus is made from drippings of a roast.....here is one recipe....(au jus starts at step 9)



    4 lbs beef rib eye roast
    1/2-1 teaspoon salt (optional)
    1/2 teaspoon pepper (optional)
    seasoning, of your choice


    1. Place meat, fat side up, on a rack in a shallow roasting pan.
    2. Season roast with salt, pepper and other spices, if desired.
    3. Insert a meat thermometer into the thickest portion of the meat.
    4. Do not add water or other liquid; do not cover.
    5. Roast in a 350 degree F oven for 1-1/2 to 2 hours for medium rare or until meat thermometer registers 140 degree F; or for 2 to 2-1/4 hours for medium or until meat thermometer registers 155 degree F.
    6. Remove the roast from the oven; cover with foil and let it stand 15 minutes.
    7. The meat's temperature will rise 5 degrees during the time it stands.
    8. Serve with Beef au Jus, if desired.
    9. Beef au Jus: After removing meat from the oven, spoon drippings from pan; skim fat.
    10. Add 2 cups boiling water to pan, stirring and scraping crusty browned bits off the bottom.
    11. Stir in pan drippings.
    12. Cook and stir until bubbly.
    13. For a richer flavor, stir in 2 teaspoons instant beef bouillon granules.
    14. Season to taste.
     
  6. deer meat

    deer meat Smoking Fanatic OTBS Member

    Thanks, smoked


    I guessed it was something like that.
     
  7. smoked

    smoked Master of the Pit OTBS Member

    yea, pretty much like making gravey but you don't thicken it.... [​IMG]
     
  8. fatback joe

    fatback joe Master of the Pit OTBS Member

    Here is a quick and easy one.

    2 parts red wine
    1 part beef broth
    ........some drippings from the meat if you have them, simmer until it reduces by a 1/3 or so.

    Don't get much easier. [​IMG]
     
  9. flagriller

    flagriller Smoking Fanatic OTBS Member

    You can use gravey master.
     
  10. gypsyseagod

    gypsyseagod Master of the Pit OTBS Member

    sometimes there are so many posts that a thread can get buried 3-5 pages back in a few hours. also,having been here for a while, i can say w/ confidence that debi plays no favorites-the lady would drop everything possible to help someone out.i read in 1 of her posts somewhere that her day starts about 4 am-so you have to take that into consideration.
     
  11. deer meat

    deer meat Smoking Fanatic OTBS Member

    Thanks guys
     
  12. deejaydebi

    deejaydebi Smoking Guru

    Hi Guys sorry I kept you wanting. I believe it was Maste Smoked that told me about Au Jus and maybe Dutch and MrGrumpy.
     

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