If you’re looking to elevate your beef dishes with a rich and flavorful sauce, this Beef Au Jus is a game-changer. With just a few hours of simmering, you can create a deliciously savory accompaniment that enhances any beef entrée.
Beef bones are the foundation, offering depth and richness to the au jus. Roasting them enhances their flavor. Onion, carrots, and celery add subtle sweetness and complexity, forming a classic mirepoix base. Garlic infuses a warm, aromatic undertone. Bay leaves and black peppercorns contribute herbal and spicy notes, respectively. Salt balances and enhances the flavors, while olive oil helps with roasting and caramelization.
Serve your Beef Au Jus as a dipping sauce for prime rib or roast beef sandwiches. It’s also fantastic drizzled over mashed potatoes or used as a base for beef stew. Pair it with a side of roasted vegetables for a complete meal.
Start by preheating your oven to 400°F. This heat ensures the beef bones will brown perfectly, adding the necessary depth to your au jus. Arrange the beef bones in a roasting pan. Drizzle them with olive oil to aid in achieving that lovely caramelized exterior. Roast them in the oven for about 25 minutes. You'll know they're ready when they're nicely browned and aromatic.
Once the bones are roasted, transfer them to a large pot. Add the onion, carrots, celery, and garlic to the pot, surrounding the bones. These vegetables will infuse the broth with a rich flavor, so don't skip them. Pour in water to cover the bones and veggies, then add the bay leaves, peppercorns, and a bit of salt. Bring this mixture to a boil over medium-high heat.
Once boiling, reduce the heat to a gentle simmer. Let it bubble away softly for 3-4 hours. This long simmer allows all the flavors to meld beautifully. After simmering, strain the liquid through a fine mesh sieve to remove solids. This step ensures a smooth, rich sauce. Finally, skim off any excess fat floating on top before serving.
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