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An Amazing Au Jus Recipe
Hello There Friends, This is a follow-up video to our Perfectly Cooked Prime Rib video. Making an Au Jus is so easy a child could do it! Make sure you check out the beef stock videos before you make this. Remember to make a good Sauce or soup you need to have a good Stock!
Recipe Video
Recipe Ingredients
- 2 tablespoons Garlic Olive Oil
- 4 large Onions chopped into big chunks
- 6 - 7 Whole Garlic Cloves
- 5 to 6 springs Fresh Rosemary roughly chopped
- 5 to 6 springs Fresh Thyme roughly chopped
- 1 Stalk of Celery chopped into 1 inch pieces
- 3 pounds of Carrots chopped into 1 inch pieces
- 3 ½ Quart Beef Stock or Broth
- Salt and Pepper to taste
Recipe Instructions
- In a large pot, heat the Olive Oil, once hot, sauté the onions until golden brown. This could take 10 to 15 minutes minimum. Add the fresh herbs and garlic. When the garlic is fragrant a couple minutes later, add the vegetables. Add enough stock to barely cover the vegetables the Chef used 3 quarts in his large pot.
- Cook at a very low heat not covered for at least 2 ½ to 3 hours.
- Remove all the vegetables and reserve the delicious Au Jus and season with salt and pepper to taste.
Notes
For the Garlic Olive Oil: click here
For the Stab French Oven: click here
For the Reduction / Saucier Pan: click here
Chef Jean-Pierre, born in Aix-en-Provence, France, honed his culinary skills at a young age, mastering the art of charcuterie by the age of twelve. Determined to become a chef, he began his formal apprenticeship at L'Oustau de Baumaniere in Provence, one of the world’s best restaurants with a 3-star Michelin rating.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
Latest posts by Chef Jean-Pierre (see all)
- My Best Gazpacho Soup Recipe: Chilled to Perfection - August 24, 2023
- Simply The Best Deviled Eggs Recipe: Eggstraordinary! - August 21, 2023
- How To Make Crème Fraiche: Creamy & Delicious! - August 20, 2023
What sauce would you make using the au jus? In your video, you said you can use this to make more sauces – can you suggest what other sauces you would make after making the au jus ?
I used your recipe to make beef stock. I then used it in your au jus recipe. It seemed like a repetitive process of adding vegetables and simmering for hours. Is that what you recommend for a really flavorful au jus?
Yes! simmering for hours is best! 😊
Can this be made ahead of time and refrigerated?
Yes! 😊