Homemade Au Jus Dry Mix Food

CLASSIC AU JUS

Steps:

• In a roasting pan, heat meat drippings over medium-high heat. Add carrot, celery and onion; cook and stir until vegetables are lightly browned and tender, 3-5 minutes, scraping brown bits from bottom of roasting pan. Add wine; simmer until reduced slightly, 3-5 minutes. , Add beef stock; simmer until reduced by about half and slightly thickened, 8-12 minutes. Strain through a fine sieve. Season with salt and pepper. Serve with prime rib or other cooked beef.

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.

HOMEMADE AU JUS - DRY MIX

Steps:

• Combine all ingredients in a blender or food processor; whirl to a fine powder. Pour mix into a jar, label with directions and store at room temperature.
• To use: Put 2 1/4 teaspoons mix into a small saucepan; stir in 1 cup of cold water. Heat to boiling, stirring constantly; mix in a few drops Kitchen Bouquet and, if you wish, a pat of butter.

SAZON (THE DRY MIX)

Steps:

• Combine all ingredients and mix well.
• Store in an airtight container.
• 1 1/2 teaspoons of this mix equals one packet of commercial sazon.

SIMPLE AU JUS GRAVY

Steps:

• Place the water in a medium sauce pan and bring to a boil.
• Reduce heat to low; whisk in the beef bouillon.
• Whisk in the soy sauce, garlic powder and salt and pepper to taste.
• If you like a thicker Au Jus gravy, you can also whisk in a little flour to thicken it.