anyone have a recipe for au jus that does not require making a roast in or out of a crock pot?

Question

i have the deli roast beef already, and searched allrecipes. com. help! have bread already and no recipe for au jus outside of a mix. I am trying to find a recipe so i can make it without a roast or a mix. any suggestions?

Answer 1

Th easiest and best way I have found with out the hassle of doing a roast is to simply use goya beef bullion but cut back on the water by 14 of what the packet calls for . If thats not convenient you cn fry off any beef you have but first dredge it in flour and use a hot saute pan with oil so it doesnt stick fry it very well on both sides , that will reave a brown paste like rsidue , add beef broth and allow to reduce to where you want it then remove the meat pieces and have at it.

Answer 2

KEEP IT SIMPLE!
My husband loves my French Dip.

FRENCH DIP DELUX
1 lb deli thin sliced roast beef, rare
1/2 lb deli provolone cheese
1 pkg Frenchs or McCormick's Au Jus mix (in the spice section)
3 French dip rolls or one skinny French baguette
3 large onions, thinly sliced and sauteed slowly in a little olive oil until they are soft and succulent
Mix up the packet of Au Jus mix, following directions. Add just a bit more water and let simmer a few minutes in a large skillet to develop the flavors.
Separate the deli roast beef slices and put into the au jus for just a few seconds so the flavors mingle. Turn the beef over so all of it gets coated with the au jus.
Remove the beef from the skillet.
Turn the broiler on High.
Slice the rolls, or baguette almost all the way through but not completely. Open and spread out the halves, still connected.
Turn them over on a cookie sheet so the outside part of the bread gets slightly toasted.
Once lightly toasted, turn them over and put a layer of the roast beef on each half, then layer of the onions, then cover each half with one layer of provolone.
Put under the broiler until the cheese starts to melt.
Close the sandwiches and slice each into 2 or 3 pieces.
Put the au jus into individual bowls. Put a bowl on each plate along with 1 or 2 pieces of sandwich.
The succulence of the onions, the melting cheese, the beef and au jus flavors are undescrible. Bring on a lot of napkins, these are messy but SOOOO good.
My husband refuses to eat French Dip anywhere else but at home!

Answer 3

Hi.you're in luck...Im a chef , in the industry there are proper ways and other ways of doing thing.I couldnt tell you how many times jus can be made out of beef stock concentrate.
What you do is: have some beef bones and a mirepoix(onions, carrots , celery mix roughly cut ) in some oil cook off the veges until glossy then you add parsley , beef bones and water that fill over the bones about 3 inches high then add with peppercorns, bay leaf and a couple cloves thorns.
Dont salt.Boil this to high tempreture then bring it down to a moderate boil for 60mins with the lid half on half off.
You then drain off the good liquid and discard the vege and bones e.t.c
With the rest of the liquid set birng to a boil and reduce down to half the amount on a moderate boil.
The you add 3/4 cup red wine, alow to boil once more and take a small amount out with a ladle about 1/2 cup and set aside to cool slightly.When the cup of stock has cooled for 5 mins add corn startch and whisk with a fork until all lumps have dissolved.
When you see the stock has reduced down to a slightly opaque liquid about 2 1/2 inches of the pot.Add the corn startch mix and whisk with a whisk like you never whisked before.Keep doing this while the sace reduces and becomes slightly glossy and slightly thicker .Add salt to taste at this stage. Keep stirring until lovely and brown and shiny...and your done
I hope this helps, but this the cheats way...te he he

Answer 4

If you don't mind going to the store, try Knorr. They have great sauces in ready to mix pouches. You'll find them in the seasonings aisle. I'm pretty sure they have an a jus one. Either that or visit the deli counter of a large supermarket and they might have it.

Answer 5

i usually take a mirepoix..carrots(2) celery(2) and onions(1small onion)....saute in butter...add a tsp tomato paste.let cook for one minute ....then add beef stock (3 cans or 6 cups)or broth..bring to a boil...then let simmer for about 45 minutes..remove veggies and strain.....enjoy......ps...the chef's is a much better recipe....but this is a quicker version!

Answer 6

http://www.hobbydo.com/recipes/au_jus.htm