LEFTOVER AU JUS RECIPES

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BEEF AU JUS GRAVY - EASY FAMILY-FRIENDLY RECIPES ANYONE ...



Beef Au Jus Gravy - Easy Family-Friendly Recipes ANYONE ... image

Classic Beef Au Jus Gravy is perfect for a French Dip sandwich or to accompany roasted meat like Prime Rib of Beef. It can also be thickened to make rich beef gravy.

Provided by Ronda Eagle | Kitchen Dreaming

Categories     au jus    gravy    Sauce    stock

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield 12

Number Of Ingredients 7

3 cups Beef Stock, unsalted
1 tbsp beef base (Omit for GF, [See Note 1])
1/4 tsp granulated garlic
1 tsp Worcestershire sauce ([Lea & Perrins is GF])
Salt & Pepper ([to taste])
1 tbsp Corn Starch ([optional - for thicker gravy], GF)
1/4 cup Water ([Optional - if thickening into gravy)

Steps:

  • In a medium saucepan bring Beef Stock to a boil. Reduce heat to medium-low and whisk in the beef base, Worcestershire sauce, garlic, salt, and pepper.
  • Add in strained pan drippings without the fat. 
  • If desired. thicken into a rich gravy by adding corn starch into 1/4 water and stirring into a slurry. Pour into the boiling Beef Stock to thicken. Corn starch needs to heat to a boil to activate the thickening agent.

Nutrition Facts : ServingSize 0.25 cup, Calories 12 kcal, SugarContent 1 g, SodiumContent 224 mg, FatContent 1 g, SaturatedFatContent 1 g, CarbohydrateContent 2 g, ProteinContent 1 g, CholesterolContent 1 mg

MOOSE ROAST AND LEFTOVER MOOSE AU JUS RECIPE - FOOD.COM



Moose Roast and Leftover Moose Au Jus Recipe - Food.com image

I made my first moose roast, with good advice from Iowahorse, and had to invent a way to use the pound or so of leftovers. The family enjoyed both the original roast and the leftovers. I modified--just a little bit--the marinade recipe I used for this moose roast from The Joy Of Cooking, 1975 edition, p. 529, "Cooked Marinade for Game".

Total Time 24 hours 30 minutes

Prep Time 30 minutes

Cook Time 24 hours

Yield 12-15 serving(s)

Number Of Ingredients 16

4 -5 lbs moose roast
1 cup chopped celery
1 cup chopped onion
1 cup chopped carrot
2 tablespoons cooking oil
3 cups vinegar
2 cups water
1/2 cup chopped parsley
3 bay leaves
1 tablespoon thyme
1 tablespoon basil
1 tablespoon allspice berry
1 tablespoon crushed peppercorn
6 crushed garlic cloves
3 cups beef stock
1 cup reserved marinade

Steps:

  • MOOSE ROAST.
  • The day before:.
  • Saute vegetables for marinade and add spices.
  • Bring just to a boil and then simmer for one hour. Allow to cool; strain marinade, and pour liquid in marinade dish. Reserve and refrigerate the strained vegetables and spices.
  • Rinse the moose roast and pat dry with paper towel.
  • Place moose roast in marinade dish. Marinate the moose roast overnight, turning meat so that the whole roast gets a good soaking.
  • To roast the moose:.
  • Preheat the oven to 350 degrees.
  • Place meat in a roaster with a cover and insert a meat thermometer.
  • Roast the moose for about 2 1/2 hours, until the internal temperature reads 170 if you want to try medium moose or 180 if you want the moose well done. A whole 5 lb roast may take a little longer than 2 1/2 hours.
  • Allow to stand about 20 minutes and make gravy with drippings.
  • Slice meat thin with an electric knife or a deli slicer. Serve.
  • Suggested side dish: Red cabbage steamed with sliced apples and caraway seed.
  • LEFTOVER MOOSE AU JUS.
  • Simmer the reserved vegetables and spices from the marinade in 3 cups beef stock for about 20 minutes. Strain the vegetables and spices out and discard. Add the sliced leftover moose to the warm au jus. Serve over cooked egg noodles, Kluski or spaetzle; or serve on French bread as you would a French Dip sandwich.

Nutrition Facts : Calories 224.3, FatContent 3.9, SaturatedFatContent 0.8, CholesterolContent 89.2, SodiumContent 314.7, CarbohydrateContent 8.6, FiberContent 2.9, SugarContent 1.2, ProteinContent 35.7

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