Quick Jus
By America's Test KitchenPublished on August 22, 2007
Yield
Serves 6 to 8 (Makes 1 cup)
Ingredients
1 teaspoon olive oil 1 cup leftover roast beef trimmings ¼ cup minced onion 1 teaspoon all-purpose flour 2 cups low-sodium beef broth
Instructions
- Heat oil in medium skillet over medium-high heat until just smoking. Add beef and cook until dark brown, about 1 minute. Reduce heat to medium, add onion, and cook until slightly softened, about 1 minute. Add flour and cook, stirring constantly, until fragrant and toasty, about 1 minute. Whisk in broth, scraping up browned bits with wooden spoon. Simmer until liquid is reduced by half, about 10 minutes. Pour through fine-mesh strainer and serve.
Yield
Serves 6 to 8 (Makes 1 cup)Ingredients
1 teaspoon olive oil
1 cup leftover roast beef trimmings
¼ cup minced onion
1 teaspoon all-purpose flour
2 cups low-sodium beef broth
Ingredients
1 teaspoon olive oil
1 cup leftover roast beef trimmings
¼ cup minced onion
1 teaspoon all-purpose flour
2 cups low-sodium beef broth
Ingredients
1 teaspoon olive oil
1 cup leftover roast beef trimmings
¼ cup minced onion
1 teaspoon all-purpose flour
2 cups low-sodium beef broth
Why This Recipe Works
For this Quick Jus recipe, we enriched a blend of canned beef broth with browned scraps of beef, then thickened the broth with a little flour. This quicker version of long-simmering jus is the perfect finishing touch for French Dip Sandwiches.
Instructions
- Heat oil in medium skillet over medium-high heat until just smoking. Add beef and cook until dark brown, about 1 minute. Reduce heat to medium, add onion, and cook until slightly softened, about 1 minute. Add flour and cook, stirring constantly, until fragrant and toasty, about 1 minute. Whisk in broth, scraping up browned bits with wooden spoon. Simmer until liquid is reduced by half, about 10 minutes. Pour through fine-mesh strainer and serve.
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