Traditional Au Jus

By Robert HilferdingRecipes

Recipe for a classic Au Jus from pan drippings left from cooking your top round for a B.O.W.


CORNSTARCH ALERT: Cornstarch thickens traditional Au Jus. If you prefer ( like I do) a thinner Au Jus, reduce the amount of cornstarch or eliminate the steps involving it.

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Ingredients:

  • 2 cups beef stock
  • 1/2 cup red wine
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon soy sauce
  • 2 tablespoons cornstarch
  • Salt and black pepper to taste
  • 1/4 cup of water

Instructions:

  1. Preheat the oven to 350°F.
  2. Roast a beef roast until it reaches your desired doneness.
  3. Remove the roast from the oven and let it rest for 15 minutes before carving.
  4. Place the roasting pan over medium heat.
  5. Add the red wine to the pan and scrape up any brown bits on the bottom of the pan.
  6. Add the beef stock, Worcestershire sauce, and soy sauce to the pan.
  7. Bring the mixture to a simmer and let it cook for 5 minutes.
  8. Whisk together the cornstarch with the cold water in a small bowl until smooth.
  9. Slowly add the cornstarch mixture to the pan while whisking constantly.
  10. Continue to whisk until the sauce thickens, about 2-3 minutes.
  11. Season the sauce with salt and black pepper to taste.
  12. Strain the sauce through a fine-mesh strainer to remove any solids.

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