Beef Sandwich Au Jus Dipping Sauce Food

HOMEMADE ROAST BEEF SANDWICH AU JUS

Steps:

• For the au jus: Heat the oil over medium heat in a medium saucepan. Add the peppercorns, salt, thyme, garlic, rosemary and shallots. Cook the shallots, stirring occasionally, until they become translucent, 6 to 8 minutes. Add the sherry and simmer, a few minutes. Add the stock and simmer, 20 to 25 minutes. Remove the saucepan from the heat and strain the liquid. Keep warm.
• For the pickled radishes: Simmer 1/2 cup water, the vinegar, sugar, coriander seeds, salt, star anise, bay leaf and garlic. After 10 minutes of simmering, pour the mixture over the radishes in a heat-proof container and cool.
• For the sandwich build: Place the bottom halves of the rolls on a work surface. Place the sliced Homemade Roast Beef on the bottom. Top with 1 slice gruyere each, some pickled radishes and watercress. Cover with the tops of the rolls. Cut each sandwich in half, dunk into the au jus and realize sometimes leftovers are just better.
• Preheat the oven to 400 degrees F. Mix the rosemary, thyme, salt, pepper and garlic in a small bowl. Rub the mixture all over the roast, cover with plastic wrap and refrigerate, about 20 minutes.
• Heat the oil in a large heavy skillet over high heat. Wipe off the excess garlic and herbs and add the roast to the pan. Sear the roast on all sides, 2 to 3 minutes per side. Transfer the roast to a roasting pan with a rack. Roast until an instant-read thermometer inserted into the center registers 125 degrees F, about 50 minutes. Transfer the roast to a cutting board and let rest, about 10 minutes. Thinly slice the roast and serve.

FRENCH DIP STEAK SANDWICHES WITH HORSERADISH SAUCE

Steps:

• For the horseradish sauce: Combine the sour cream, horseradish, salt and pepper in a medium bowl. Cover and refrigerate to develop the flavors.
• For the au jus: Combine the onion soup, beef broth, sugar, Worcestershire sauce, salt and 3/4 cold water in a saucepan and bring to a boil over medium-high heat.
• Reduce heat and simmer 5 minutes. Taste and season with pepper and more salt if needed. Strain the mixture and discard the onions (if there were any in the soup.) Cover and keep warm.
• For the steak: Heat a grill or grill pan over high heat. Oil the grill pan if needed. Season the steak with salt and lots of black pepper. Grill the steak for 2 to 3 minutes per side for medium rare. Let the steak rest, then thinly slice.
• Spread the horseradish sauce on one side of each baguette. Dip the steak slices in the warm au jus and place on top of the bread with horseradish sauce, then place the other slices of bread on top. Transfer the remaining au jus to two dipping bowls and serve with the sandwiches for dipping.

ROAST BEEF DIP SANDWICH WITH HERBED GARLIC AU JUS

Steps:

• To make the Garlic Au Jus: In medium sauce pan, heat oil over medium heat. Then add onions, garlic and dry herbs, and cook, stirring ofte, about 1 minute. Do no let garlic brown.
• Then add red wine, soy sauce and Worcestershire sauce. Increase heat, bring to simer and let liquid reduce by half. Add beef broth and simmer for 5 minutes. (If using homemade stock, you may need to season with salt and pepper.).
• You can make the recipe to this point up to 3 days in advance and keep, covered, in refrigerator.
• To make and serve sandwiches: Reheat au jus. Split bagueette pieces and spread each side evenly with Boursin cheese. Divide roast beef among sandwiches. Close sandwiches, place on baking sheet and bake at 450 degrees for about 3 minutes or until just warmed. Serve with small cups hot au jus for dipping.

BEEF AU JUS

Steps:

• Melt fat in a skillet over medium-high heat. Whisk flour into beef fat; cook, whisking constantly, until the mixture thickens, about 3 minutes.
• Pour beef broth into fat mixture; increase heat to high and bring mixture to a boil.
• Boil mixture until it thickens slightly; season with salt and pepper to taste.

FRENCH DIP AU JUS

Steps:

• Combine beef base and thyme; rub over roast and place in a 5-qt. slow cooker. Combine the onion, soy sauce, garlic, bay leaf and pepper; pour over roast. Add water., Cover and cook on low for 8-9 hours or until meat is tender. Remove roast to a cutting board; cool slightly. Strain cooking juices, reserving onion; skim fat from juices. Discard bay leaf. Thinly slice meat., To assemble sandwiches, spread mustard over bread. Top each bottom with three slices cheese; layer with beef, remaining cheese, mushrooms and reserved onion. Replace tops. Cut each loaf into four slices; serve with reserved juices.

BEEF SANDWICH AU JUS DIPPING SAUCE

Steps:

• 1. PREP/PREPARE
• 2. Gather and prep your ingredients.
• 3. Place the grapeseed oil in a sauté pan, or pot over medium-high heat.
• 4. Add the onions, carrots, and mushrooms.
• 5. Stir until the veggies begin to brown, about 5 to 7 minutes.
• 6. Add the garlic, and continue to cook (while stirring) for an additional 2 minutes.
• 7. Add the wine, Worcestershire, and tamari.
• 8. Scrap up any brown bits (fonds) with a wooden spoon, and allow them to dissolve into the liquid.
• 9. Pour in the beef stock, and simmer for 20 minutes.
• 10. Pour the sauce through a fine mesh strainer, and discard the solids.
• 11. Keep the sauce warm until ready for use.
• 12. PLATE/PRESENT
• 13. Use with your favorite beef dishes, or with a nice French dip sandwich. Enjoy.
• 14. Keep the faith, and keep cooking.

BEST BEEF DIP EVER

Steps:

• Place roast in slow cooker. Season with garlic and rosemary and add bay leaves. Pour in soy sauce and water. Cook on Low setting for 6 to 10 hours. Unlike most roasts, the longer it cooks, the better.

AU JUS

Steps:

• In a medium saucepan bring Beef Stock to a boil. Reduce heat to medium-low and whisk in the beef base, Worcestershire sauce, garlic, salt, and pepper.
• Add in strained pan drippings without the fat.
• If desired. thicken into a rich gravy by adding corn starch into 1/4 water and stirring into a slurry. Pour into the boiling Beef Stock to thicken. Corn starch needs to heat to a boil to activate the thickening agent.

FRENCH DIP SANDWICHES WITH AU JUS

Steps:

• In a sauce pan over medium heat, bring the beef consomme' and onion soup mix to a boil.
• Add the sliced roast beef to the pan and simmer for 5 minutes.
• While beef is simmering in the sauce prepare French rolls by spreading 1 tablespoon of cream cheese on the bottom bun of each roll. Place 2 slices of cheese on each top bun.
• Place rolls (tops and bottoms) face-up on a baking sheet. Broil on high for about two minutes or until the Provolone cheese has melted. Remove from broiler.
• Using tongs, pull the sliced roast beef from the au jus and place it on the bottom buns with cream cheese. Top with the top buns.
• Use a ladle to scoop the au jus evenly into four dipping cups or small bowls. Serve the sandwiches with the side of au jus.

BEEF SANDWICHES AU JUS

Steps:

• In a large saucepan, combine the water, bouillon, 1/4 teaspoon pepper, pepper flakes and garlic salt. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes. , Meanwhile, in a large skillet, saute onion and green pepper in 2 tablespoons butter until tender; remove and keep warm. Sprinkle salt and remaining pepper over beef. , In the same skillet, cook beef in remaining butter over medium-high heat until no longer pink. Spoon onto roll bottoms; top with cheese and onion mixture. Replace roll tops. Serve with au jus.

FRENCH DIP SANDWICH

Steps:

• Set the oven to preheat to 425°F.
• Meanwhile, place the beef on rack in a shallow baking pan, then press the pepper into the meat.
• Roast for 30-45 minutes. The beef is done when a thermometer inserted into the thickest part of the meat reads 135°C.
• Then, place the beef on a cutting board and let it sit like that for 15 minutes, then slice it thinly.
• Transfer the beef drippings into a medium-sized saucepan, then add all the ingredients for the dipping sauce. Bring the mixture just shy of a boil, then take it off heat, cover it, wait for 10 minutes, then serve.
• Slice open the French rolls, fill them with beef slices, and serve each sandwich on an individual plate, with a side of hot dipping sauce, about ¼ cup per serving.

EASY HOMEMADE AU JUS RECIPE

Steps:

• In a medium saucepan bring water to a boil.
• Reduce heat to medium-low and whisk in the beef base, garlic powder, onion powder, Worcestershire sauce, balsamic and pepper.
• Pour 1/4 cup of cold water into a measuring cup. Add 1 teaspoon cornstarch and whisk until smooth. Add to simmering broth mixture in pan. Whisk, turn up heat to medium high.
• Add 1 tablespoon butter to hot au jus, whisk until melted. Serve while hot.

EASY HOMEMADE AU JUS SAUCE

Steps:

• Place the roasting pan from cooking roast beef on the stove over low heat after removing the roast from the pan. Alternatively, you can use another pan to cook the au jus sauce. Whisk Worcestershire Sauce and Red Wine into the dish along with drippings from the beef. If using the roasting pan, scrape up any brown bits from the bottom of the pan. A wooden spoon works best for this.
• Add beef broth or juices from the roast beef. Bring to a simmer. Serve hot with sliced roast beef.

BEEF AU JUS SAUCE RECIPE

Steps:

• Preheat your oven to 250° F.
• Tie your roast with butcher's twine, (trussing the beef) to keep it compact so it roasts evenly. Coat the roast all around with 1 1/2 tablespoons of olive oil, then pour on the dry rub and coat all surfaces.
• Using a large skillet on medium-high heat on the stovetop, add 1 1/2 tablespoons of olive oil and sear all sides of the roast. About 3 minutes per surface.
• Place the beef into a roasting pan and place it into the oven. Roast the beef until the internal temperature is 130° F for medium-rare or 140° F for medium. This will take 30 to 35 minutes per pound of beef.
• Remove the beef from the oven and tent with aluminum foil for at least 15 minutes before it is carved. Let the beef completely cool for slicing thin.
• Place the pan drippings and brown bits into a skillet. Heat the skillet to medium and add the chopped onion. Saute for about 4 minutes until translucent.
• Whisk the cornstarch into the beef broth and add to the skillet along with the thyme. Turn the heat up a bit and bring it to a boil. Then simmer for another 4 to 5-minutes.
• Strain the au jus with a fine sieve into an appropriate container. Serve hot one the side for roast or as a French dip with sandwiches.
• Use a griddle pan or a skillet at medium-high temperature and add about 2 teaspoons of vegetable oil. Add a handful of sliced beef for each sandwich you are making. Sear the beef for 2 minutes then turn and place some sliced provolone on the beef. Cover with a large lid or tent with foil to allow the cheese to melt.
• Place the beef and cheese onto a bun. Carmelized onions and/or sauteed sweet peppers could be added if desired.

BEEF SANDWICHES WITH AU JUS DIPPING SAUCE

Steps:

• Put beef roast in slow cooker.
• In a medium bowl, combine Beef broth, Onion soup mix, Au Jus seasoning and water and stir until combined. Pour mixture over beef, put cover on slow cooker and cook on low for about 8 hours.
• An hour before serving, shred meat with two forks or take it out and slice thinly. Place meat back in the slow cooker for another hour.
• When ready to serve, place several slices of beef on roll, add sliced mozzarella cheese and place under the broiler (or use broil option on toaster oven).
• Watch carefully, broil for just a couple of minutes until cheese is melted and roll is just slightly toasted.
• Serve sandwich with a bit of Au Jus from the slow cooker (you may want to strain it first). Also, I added just a bit more beef broth to our Au Jus.