1. This quick, healthy dinner salad recipe is ready in 40 minutes thanks to preshredded carrots and coleslaw mix. If you have leftover quinoa, skip Step 1 and use 2 cups in the salad. If you …
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Pour in 1 1/2 cups beef broth and 1 tablespoon Worcestershire sauce and whisk to combine. Taste and season with kosher salt and black pepper as needed. Increase heat to medium-high and bring to a boil. Reduce the heat to low and simmer until the flavors meld, about 2 minutes.
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.
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.
Whisk well and cook for 1-2 minutes, whisking continuously. Then whisk in the beef broth and wine (if using), making sure there are no clumps. Bring to a simmer as you continue to whisk. Once the au jus is as hot and as thick as you like it, turn off the heat.