Oven Roasted Beef Au Jus Recipes

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.

ROAST BEEF AU JUS

Steps:

• Heat a tablespoon of olive oil in a large cast iron skillet.
• Brown the roast in the skillet on all sides.
• Cover the outside of the roast on all sides with lots of black pepper.
• Place covered skillet in oven for at least one hour at 350.
• At the end of one hour add flour to the hot oil in the skillet until it is dissolved.
• Add both cans of soup to the roast and the onion.
• Cook another hour in the oven.
• Salt if needed. (Soup is salty).
• Serve the roast thinly slice within the hot rolls and a small dish of the gravy.

ROAST BEEF SANDWICHES AU JUS

Steps:

• In a medium pot simmer roast beef slices, consomme, and soup until fully cooked.
• Meanwhile, slice hoagie rolls in half lengthwise, sprinkle with garlic and toast until golden brown.
• Once the meat has heated through and cooked down, place on half of the hoagie rolls and top with slices of cheese as needed to cover meat.
• Broil until cheese melted and bubbly.
• Spread mayo on other half of hoagie rolls and top, cutting sandwich in half diagonally.
• Cut on a diagonal and serve with au jus on the side.

BEEF AU JUS

Steps:

• Melt fat in a skillet over medium-high heat. Whisk flour into beef fat; cook, whisking constantly, until the mixture thickens, about 3 minutes.
• Pour beef broth into fat mixture; increase heat to high and bring mixture to a boil.
• Boil mixture until it thickens slightly; season with salt and pepper to taste.

ROAST BEEF WITH ONION AU JUS

Steps:

• With a sharp knife, make four slits in the top of each roast and insert garlic cloves into slits. , In a Dutch oven over medium-high heat, brown roast on all sides in oil; drain. Rub soup mix over meat. Add water; cover and bake at 325° for 2-1/2 to 3 hours or until tender. , Remove meat from cooking liquid; cool meat. Cover and refrigerate overnight. Skim fat from cooking liquid; refrigerate in a covered container. , Slice beef 1/4 in. thick, set aside. Pour cooking liquid into a large measuring cup. If needed, add enough water or beef broth to measure 3 cups. , In a Dutch oven, combine au jus mix and reserved cooking liquid until smooth. Cook and stir over medium until mixture comes to a boil. Reduce heat; add sliced beef and reheat on low for 15-20 minutes.

IRISH ROAST BEEF WITH GUINNESS AU JUS

Steps:

• Place the beef in a roasting pan and pour the beer over the meat. Cover the pan with plastic wrap, and marinate in the refrigerator overnight, turning once.
• Preheat an oven to 250 degrees F (120 degrees C).
• Remove the roast from the stout and pat dry. Heat the olive oil in a large frying pan over medium-high heat. Brown the roast on all sides. Set the browned roast on plate.
• Crush the rosemary, thyme, steak seasoning, and pepper in a mortar and pestle. Add the minced garlic and stir to make a paste. Spread the paste over the outside of the roast. Place the roast back into the roasting pan with the stout and cover loosely with foil. Bake in the preheated oven for 2 hours. Add the potatoes to the roasting pan and leave off the foil to let the roast get a crispy coating.
• Bake to your desired degree of doneness, or an internal temperature of 145 degrees F (65 degrees C) for medium, about another hour. Remove from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 20 minutes before slicing.
• Pour the pan juices into a pot and bring to a boil over medium heat. Simmer until the juices have reduced and thickened, about 10 minutes. Season to taste with salt and pepper. Strain the juices and serve with the beef and roasted potatoes.