looking for Chef JimmyJ's smokey au jus recipe...

Discussion in 'Beef' started by fatback, May 8, 2012.

  1. fatback

    fatback Fire Starter

    I have used the "search" feature and found numerous references to it in other users' threads, but no recipe. Plus, this site loads so slowly, the arduous navigation from page to page has used up my patience. Thanks in advance to whomever can help.
     
  2. This is the one I copied down 

    Chef Jimmy's Au Jus

    1- Lg Onion,

    4-5 Carrots,

    3-4 Ribs Celery

    3-4 Peeled Cloves of Garlic

    Toss them in a pan under the Beef, and let the whole deal Smoke for one hour, 

    THEN  add 4-6 Cups Beef Broth,

    2 Tbs Tomato Paste,

    1/2 tsp Dry Thyme (4-5 sprigs Fresh)

    1-2 ea Bay leaf

    Finish the Smoking process to the IT you want.

    While the Roast is resting, dump the pan juices veggies and all into a 2-3Qt Sauce pot and add 1Cup Red Wine, something you like to drink, and bring the Jus to a boil, lower the heat and simmer 20-30 minutes. Strain out the veggies and let the Jus rest a minute or so for the Fat to rise. Skim off the bulk of the fat then using strips of paper towel laid on top of the Jus then quickly removed, take off the last little bit of fat.

    The purpose of Smoking the Vegetable for 1 hour before adding the Broth and Herbs is...The Smoked vegetables Roast in the Dry heat concentrating their Flavors and Sweetness giving the finished Jus a Richer, Deeper, Full Flavor. 

    Serve the sliced Beef Au Jus or thicken the Jus to make Gravy

    You can find it here: http://www.smokingmeatforums.com/t/114388/sirloin-tip-on-the-wsm-qview

    and here: http://www.smokingmeatforums.com/t/...l-advice-is-requested-and-welcome#post_768826
     
    Last edited: May 8, 2012
  3. fatback

    fatback Fire Starter

    Mucho Gracias.
     
  4. I made this for the first time with a brisket I did and wow is this au jus outstanding. Going to have french dips tomorrow night with it.
     

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