How to make au jus with beef bouillon cubes?
What is better than a French Dip Sandwich? How about French Dip with an Easy Homemade Au Jus?? This recipe is so simple you won’t believe it, and once you try homemade Au Jus, you’ll never go back to a mix!
“Au Jus” is a French term that means “with juice”. It sounds fancy, but in reality, is very basic. When I was a kid, my Dad made French dip sandwiches for us after my mom cooked pot roast in her pressure cooker.
I absolutely LOVED French dip sandwiches and savored every bite. I’ve carried this tradition on in our family and make French Dip Sandwiches with Au Jus whenever we have leftover pot roast. French Dip’s were a regular on our meal rotation when our kids were growing up. It was always quick and easy, and (BONUS!!) everyone loved it.
There are a few different ways to make a French Dip sandwich with beef Au Jus. Deli meat works if you don’t have leftover roast. As a rule of thumb, I usually purchase about 1/3 lb of deli meat (roast beef sliced very thin) per person. I like a crusty French roll, (toasted on a grill to keep the bread from getting soggy), and of course, the Au Jus! Any type of roll works, and in a pinch, a package of Au Jus mix works, but once you make this sauce, I don’t think you will ever go back.
When our kids grew up and were able to drive home for lunch, I often made French dip sandwiches for their friends. It was quick and easy, and all kids love this meal. One of the kids named it “Foster Friday” and it stuck. I always served French Dips, Tater Tots (because all teenage boys LOVE Tater Tots) homemade fry sauce, fruit or salad and always always always, Tried and True Chocolate Chip Cookies.
Taking your French Dip game to the next level is very easy. First, cook a roast. I use the Instant Pot to cut down on time, but the oven method works too. I don’t cook the carrots and potatoes when I make a pot roast for French Dip sandwiches.
Follow the directions on the pot roast recipe, shred the meat, removing any visible signs of fat from the meat and discard. There should be juice remaining in the pot or pan. Drain the juice, removing any fat as well. You can quickly remove any residual grease from the juice by placing the juice into the fridge or freezer for a few minutes or use a fat separator (which also comes in handy when making gravies). The fat will rise to the top of the bowl or jar of juice and can easily be removed with a spoon and discarded.
If you don’t want to use the juice from the roast, or you purchased deli meat, follow the directions on the Au Jus recipe attached. This recipe calls for water and beef flavoring, instead of the traditional method of making Au Jus with beef drippings. No beef drippings required to make this easy Au Jus recipe!
I usually purchase crusty French rolls from a local bakery. If you want to make your own rolls for French Dip sandwiches, ABK’s No Fail French Bread (photo below) can easily be made into French rolls. Just separate the dough into small pieces, and follow the recipe’s directions for baking. I can usually get about 12+ generous size French rolls out of one recipe.
The secret to taking a French Dip sandwich from ho-hum to This is THE BEST French Dip Sandwich EVER is first, make homemade Au Jus. Then, using tongs, dip the meat into the warm Au Jus, let excess juice drip back into pan of sauce and place the meat inside of the toasted bun. Your family will think they have died and gone to heaven. Juicy meat, on a slightly softened toasted bun. Serve with a hot cup of Au Jus for more dipping!
If you love melted cheese and grilled onions you can add those as well, but I think a French Dip is best enjoyed with meat, bun and lots of piping hot Au Jus on the side!
Au jus (pronounced "oh zhoo") is a French term that means "with juice." The sauce is typically used to enhance meat's flavor and is made from the meat itself. It's commonly paired with prime rib or French dip sandwiches. Au jus can be served on or in the main dish or alongside the food for dipping.
You'll find a detailed ingredient list and step-by-step instructions in the recipe below, but let's go over the basics:
These are the ingredients you'll need to make from-scratch au jus:
· Beef drippings: Of course, this perfect au jus starts with beef drippings.· Flour: All-purpose flour thickens the beef au jus.· Broth: Use store-bought or homemade beef broth.· Seasonings: This flavorful au jus is simply seasoned with salt and pepper.
Here's a brief overview of what you can expect when you make this homemade au jus recipe: Melt the drippings in a skillet, whisk in the flour until thick, then stir in the broth and season to taste.
Serve this au jus alongside Chef John's Perfect Prime Rib.
Tips from Chef John:
· "I like to use beef fat drippings from a prime rib or other roast beef."· "Continue to boil for 1 or 2 minutes more if you prefer a slightly thicker au jus."
If you have leftover au jus, you can transfer it to an airtight container and store it in the refrigerator for up to three days.
Yes, au jus freezes well — and freezing it is a great make-ahead move. Simply pour it into a freezer-safe container (make sure to leave enough room at the top for expansion) and freeze for up to three months. You can also freeze it in ice cube trays if you think you'll use just a bit at a time. Reheat the au jus gently on the stove.
"Made this pretty much as-is, but I did add maybe a tablespoon of soy sauce," says Grumpy77. "It was absolutely fantastic!"
"I made this to go along with a prime rib roast as well as a horseradish sauce," according to Judy Corrado. "Very tasteful and easy to make and will make again."
