1 oz Envelope Au Jus Gravy Mix 1/2 cup Pepperoncini Juice 1/2 cup pepperoncinis sliced 1/4 cup Butter 8 slices Pepper Jack Cheese or Havarti serve on buns, …
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Carve into thin slices for the sandwiches. For the jus, heat canola oil in a large braising pan or Dutch oven over high heat until glistening. Working in two batches, add the bones to the pan and sear until golden-brown on all sides, about 5 to 7 minutes. Remove the bones from the first batch and set aside. Repeat with remaining bones.
Then, to make au jus you amp up beef broth by simmering it with drippings from roast beef (double beef flavor!) or, here in our recipe, thyme, mustard, and Worcestershire.
This au jus recipe, though, also uses a little red wine and Worcestershire to really put it over the top! You can make it with or without beef drippings! Sure, classic au jus starts from meat drippings, but you may not always have those handy, so it’s nice to have an alternative.
Au jus is a classic culinary term that translates to “with juice.” It’s similar to a broth or gravy and is typically made with the pan drippings that come from roasting beef. It’s a great way to add flavor and moisture to your plate! Beef Stock. To keep things simple, I use beef stock instead of drippings for my au jus sauce.