How To make Italian Beef Au Jus

Homemade Au Jus Mix Recipe

The best au jus mix that you can make ahead of time to make French Dip sandwiches. All natural and no MSG or other additives or preservatives. Read more:

Buy Orrington beef flavored boullion:

Italian Beef Sandwich w/ Au jus

Beef roast braised in Italian seasoned liquid, shaved, served on Hogie roll with sweet peppers and Au jus.

Coat a 2.5 - 3.5 Lb bottom round roast, sirloin roast or eye of round with olive oil.
Season liberally with salt/pepper.
In large Dutch oven pot, sear all sided of the roast over medium-high heat.

Once roast is well browned, remove and set aside. Reduce heat to medium-low.
Place one small, diced onion into the pot and sauté until the onion is tender.
Add 5 to 6 smashed garlic cloves to the pot.
Add the following spice seasoning mix to the pot:
Two (2) Tbsp Paprika
Two (2) Tbsp Italian Seasoning Blend
Two (2) Tsp Black Pepper
1/2 Tsp Celery Seed
Two (2) Tsp Oregano
One (1) Tsp Coriander
One (1) Tsp Fennel Seed
1/2 Tsp Red Chili Flakes

Toast the garlic and seasonings one to two minutes in the pot.
Raise heat back to medium-high, deglaze the pot with 1/2 Cup dry red wine and Three (3) Tbsp Worcestershire Sauce bringing liquids to a slight boil.
Scrape bottom and side of pot to remove all fond.

Place the roast back into the pot.
Pour reduced sodium beef broth into the pot to cover just over halfway up the sides of the roast.
Add 4-8 Pepperoncini Peppers and a couple of Tablespoons of the Pepperoncini packing brine.
Bring the braising liquid up to a simmer on stove top. Taste the braising liquid and adjust seasonings as needed, except for salt. The liquid is going to reduce and concentrate in the oven so taste for salt at the end.

Place lid onto the pot, leaving ajar slightly. Place into pre-heated 300-degree oven.
Allow beef to braise approximately two hours then turn the roast over and braise for approximately two more hours.
*Braise the roast until it is tender but do not cook until the roast is falling apart.

Once roast has finished cooking, remove and allow the roast to cool to handle.
Wrap roast in plastic film and place into refrigerator overnight.
Strain the braising liquid through a medium or fine mesh strainer, place into refrigerator overnight.

The next day, remove the roast and braising liquid from refrigerator.
Scrape the solidified fat from the top of the braising liquid and place into a sauce pan and bring to a low simmer. Taste for salt/pepper and adjust to taste.

Slice up bell peppers of choice, toss in olive oil. Season with garlic powder, salt and pepper. Spread peppers on a baking sheet and bake 350 degrees approximately 15-20 minutes until the peppers are tender.

Chop up some Provolone or Mozzarella cheese, or a combination of the two.

Slice the roast as thinly as possible and dip into the Au jus or pour it over the sliced beef to heat the beef through.

Place some of the cheese into the bottom of a Hogie bun.
Place the sliced roast beef into the bun.
Place some peppers onto the top of the beef and sprinkle with additional cheese.
Ladle some of the Au jus onto the beef/peppers/cheese.
Serve sandwich with some Au jus.

Chicago's Best Beef: Tony's Italian Beef

Italian beef and Chicago go hand-in-hand. All Elliott really cares about though is getting one IN his hand.

Chicago style italian beef sandwich ???? #shorts

Ingredients

- 2kg beef knuckle (I used dry-aged Carrara Wagyu knuckle but you definitely don't have to, I just needed to use it up)
- 2 tbsp grapeseed oil
- 1L beef stock
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp dried oregano
- 1 tsp chilli flakes
- Salt and pepper
- 1 sub roll
- 2 heaped tbsp Giardiniera per roll

Method

1. Start by cleaning the beef up so there is no silver skin on the outside. Season generously with salt.
2. In a large fry pan over medium-high heat, get your grapeseed oil to smoking point and seal your beef on all sides.
3. Place your sealed beef in an oven-safe casserole dish and pour over the beef stock and the spices listed above.
4. Cover the top with parchment paper and place in 120°c oven for 1 hour or until the internal temperature of the beef reaches around 62°c.
5. Let the beef rest for 30 minutes in the hot liquid before removing and covering in clingfilm and placing in the fridge to cool.
6. Strain off the cooking liquid and put it in a pot to start reducing. Add 1 stock cube to boost the flavour and reduce the liquid until it just starts to taste too salty (you want it slightly salty so the sandwich is balanced).
7. Once the beef is completely cold, you can slice it - you want to slice it as thin as possible against the grain. If you don't have a deli slicer at home (come on andy, who does?) you can just use a knife but it's not going to be as thin as using a deli slicer.
8. To assemble the sandwich, slice your roll down the middle, add a very generous amount of the sliced beef to the hot liquid then quickly remove it and put it straight on the roll.
9. Place a couple of tbsp of Giardiniera on top and wrap it tightly.
10. Enjoy!

Italian Hot Beef Sandwich with Au Jus

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The Mother Of All Steak Sauces (Other Meats Too)- Classic Demi Glace

The most versatile classic sauce base, the uses for Demi glace are endless. I use it in my steak au poivre recipe but you can use it on chicken, pork or lamb too. Traditionally made with veal bones I opt for beef bones.

Make a beef broth from scratch and freeze it in quart containers. I have a great recipe in my French onion soup video

Once you have beef broth you can make this Demi glace quickly and easily. This sauce will freeze in cup containers for months.

Recipe:

4oz small pieces of beef (optional)
1/2 bottle red wine ( a bottle good enough to drink)
1 onion
2 carrots
2 stalks celery
3 garlic cloves smashed
2 tablespoons tomato paste
1 quart heavy duty beef broth

yield: 1 cup demi glace

Notes:

-Make sure your beef stock is full of gelatin. That will make for a thick sauce

-Roast your meat and vegetables well to add flavor and color to final sauce

-Skim your sauce as much as possible