We’ve all enjoyed meat juice at one time or another. We’ve taken a French bread sandwich and dipped it into that cup of thin, hot, brown liquid. That meat juice melts into your sandwich, enhancing its flavor and giving that French bread a dynamic texture. But you probably know meat juice by its culinary name – Aus Jus. And there is exciting news for dads that cook: you can make this meat-flavored syrup.
But you know what I have learned from my misadventures in the kitchen? Aus jus isn’t just for dipping sandwiches.
Aus Jus – In Its Own Juices
Aus Just is French for “in its own juices”. You have probably pulled a meat dish out of the oven to discover that the protein is sitting in a puddle of its own juice. Well, that right there is aus jus. Just spoon out the juice to enhance the flavor of that meat-based dish. It’ll help keep the meat tender and it will enhance the flavor by penetrating into the food itself.
Aus jus “sweats” out of just about any protein – chicken, veal, lamb or beef. You can skim the fat, add water, bring to a boil and add other spices, if you want to get fancy. Adding something like red wine would make some red wine jus.
But here in America, Dads that cook make American aus jus for sandwich dipping. And now that you are properly educated about aus jus, it is time to make it America-style!
Dip Your Sandwich
Caramelize a quarter-cup of chopped red onions in a pot. You’ll need to add a smidge of olive oil for this to happen. Add one teaspoon of minced garlic and let it cook for another minute or two. Pour 1/8th-cup of white wine into the pot to remove the brown residue left by the onions and garlic. This is called deglazing. Then add one tablespoon of Worcestershire sauce and cook for another minute. Throw in 2 ½ cups of beef broth, bring to a boil and then sauté for another 30 minutes. Pour the meat juice through a strainer to remove the bits of onion and garlic. Throw the juice back into the pot, add one teaspoon of flour and simmer for just five more minutes. You can freeze this meat juice for up to six months.
For more manly recipe suggestions, check out my blog at www.DadsthatCook.com.