So, yesterday I gave you the recipe for Slow Cooker Beef Brisket to cook in your crock-pot. Today, it’s an Easy Au Jus recipe to transform your leftovers into a delightful French Dip Sandwich! And since August is National Sandwich Month…well, what could be more perfect?
Honestly, I had no idea it was National Sandwich Month. I would have said something when I posted the recipe for my version of a Muffuletta. You know, bells, whistles, balloons, something to celebrate! Woo hoo! But, no. I, alas, was clueless. I suppose I need to keep a calendar of such events so I can help everyone celebrate. Or find more reasons to celebrate myself. *big grin*
But really, did all y’all know it was National Sandwich Month? Yeah…I didn’t think so. And quite frankly, you don’t need a reason to enjoy a lovely French Dip Sandwich. Unless maybe it is to use some leftovers from your Slow Cooker Beef Brisket. *wink*
Well, when I made the Beef Brisket, I made a gravy with the pan drippings. And it was really really good! But that left me sorely lacking any pan drippings to make an Au Jus for the French Dips (you see, just like not knowing it was National Sandwich Month, I also hadn’t considered how I intended to use the leftovers). Not to be deterred, I decided to make some Au Jus not from pan drippings. Then I figured you all might be in the same boat. And I should share this recipe with you too.
I’m just considerate like that. *wink*
This recipe for Easy Au Jus is just that. Easy. But it is very rich in flavour and colour. I used some beef stock I had in the freezer (I make it every year from our Christmas Rib Roast), but you can use store-bought. I would recommend stock instead of broth for a richer taste and colour. This also freezes well, so you can make up a batch to have in the freezer for French Dip Sandwiches any ol’ time!
For the sandwich itself, I just sliced some of the brisket. Then I horizontally sliced and toasted a mini baguette in the oven, hoagie rolls would work. I piled on the beef, added some sliced Provolone cheese and stuck both halves of the sandwich back in the oven to melt the cheese. Served with the Easy Au Jus in a ramekin on the side for dipping…it was worthy of a celebration.
So, celebrate! Make that Brisket with the gravy and then have a French Dip Sandwich during National Sandwich Month (or anytime) and you don’t have to worry about not having pan drippings ever again. Amen.
- 2 teaspoons olive oil
- ½ cup red onion, diced
- 2 cloves garlic, minced
- ¼ cup red wine
- 1 tablespoon Worcestershire sauce
- 2 cups beef stock
- 1 teaspoon whole peppercorns
- ½ teaspoon dry thyme leaves
- 1 bay leaf
- salt (if your stock is unsalted)
- In a small saucepan, over medium heat, add the olive oil and the onions.
- Saute until the edges of the onions just begin to brown (not a full caramelization and don’t burn them)
- Add garlic and cook for a minute or two more.
- Deglaze the saucepan by adding the red wine and stirring.
- Add Worcestershire sauce and cook for another minute, stirring constantly.
- Add beef stock, peppercorns, thyme and bay leaf (salt too, if needed) and bring to a light boil. Reduce heat and simmer for about 30 minutes.
- Strain the liquid through a fine mesh strainer and then return it to the saucepan until ready to serve.
- This freezes really well, so you can make it and have it on hand any time you need some Au Jus.