Simple Au Jus
- 3 cups of water
- 4 teaspoons or cubes of beef bouillon
- 1 teaspoon of soy sauce
- 1/4 teaspoon garlic powder
- 1 teaspoon of Worcestershire sauce
- 1 teaspoon of cornstarch
Place the water in a medium sauce pan and bring to a boil. Reduce heat to low; whisk in the beef bouillon. Whisk in the garlic powder, soy sauce, Worcestershire sauce, cornstarch and salt and pepper to taste. Reduce by 1/3rd by simmering for 15-20 minutes.
Rich Au Jus
- 3 cups beef stock
- 1 medium onion (peeled and chopped)
- 2 carrots (chopped)
- 2 celery stalks (chopped)
- salt to taste
- black pepper to taste
Take the pan or slow cooker holder you cooked your roast in and after removing the roast but leaving all the fat and bits in add the chopped carrots, celery and onion. Cook on high until the vegetables are slightly brown and most of the liquid has reduced but well before anything burns.
Pour 2 cups of the stock into the pan with the vegetables and cook for another minute over high heat while scraping, mixing & ideally integrating all the small bits that are in the pan.
Pour all the contents of the roasting or slow cooking pan into a large saucepan and then add the remaining 1 cup of stock. Simmer for about 15-20 minutes or until the liquid has reduced by about 1/3rd/
Strain through a mesh and let it sit for a few minutes until the fat collects at the top and skim that off, serve and enjoy
