I am going to teach you how to make this scrumptious Au Jus that is so tasty, you will want it, with or without the sandwich!
There is a trick I found in reducing cranberry cocktail juice that gives a depth and richness to this sauce like nothing you have had before!
If you want to serve this to a crowd, I have the perfect way to do this also. I’ll share that with you at the end of this post. Come on and let’s get making this AMAZING sandwich that will be requested over and over again – it’s THAT good!
BEST EVER FRENCH DIP SANDWICH
4 Tablespoons butter
3-4 medium shallots
2 Tablespoons flour
2 cans beef consomme
1 cup cranberry cocktail
1/2 tsp. Montreal Steak seasoning
1 Tablespoon balsamic vinegar
1 1/2 pounds deli sliced roast beef
6 Hoagie Rolls, thick sliced bread to grill or rolls of your choice (actual number of rolls depends on how much meat you put on the roll or bread)
Directions to make Au Jus:
Chop the shallots into small pieces.
These are shallots. They have a mild taste that is a cross between an onion and a garlic. If you can’t find these, you can use a small mild onion and a teaspoon of garlic in it’s place; but these really are terrific in recipes.
In a large shallow skillet, over moderate high heat melt the butter.
Add in the shallot and saute for 2 minutes.
Add the flour to the butter-shallot mixture and cook for 2 more minutes; stirring constantly.
Whisk in the cranberry cocktail juice and cook until the liquid is reduced in half; whisking frequently/constantly. It easily burns at this stag, so keep a close eye on it. This takes about 10-15 minutes.
Whisk in the beef consomme slowly, add in the Montreal Steak Seasoning and Balsamic vinegar. Bring the sauce to a simmer and cook for 15 minutes.
Options for serving:
*Place the cooked deli sliced roast beef into the au jus and warm meat through. Pile meat onto bun, serve with extra sauce on the side.
*Place warmed through cooked deli sliced roast beef (in the oven or a crock pot on low with a little broth to keep the meat from drying out) onto the bun and serve the Au Jus on the side.
*Serve the Au Jus as it is with the small pieces of shallot, or strain before serving.
Delicious served on grilled thick sliced bread or hoagie rolls.
When making for a crowd –
You can make the Au Jus ahead and freeze it in a zip lock freezer bag. Just make sure to leave enough space in the bag to allow for expansion; at least 2 inches or so of head-space. Thaw in the refrigerator when ready to use. Use within 2-3 months for best results.
To make this more economical for a group, I purchased loaves of french bread. Sliced them into 3″ sections and then almost all the way through, but not quite, making it easy to put the meat in, however, the ‘sandwich’ would still be intact while handling it.
I warmed the roast beef up in a large pan with a little beef broth to keep the meat moist. Cover the pan tightly with tin foil to retain the juices. Warm in a slow oven of about 200 – 250 degrees. You could also do this in a crock pot.
I served the Au Jus in a warm crock pot with small styrofoam cups to pour the Au Jus into with a ladle so each person could have their sandwich French Dip style.
Carrie Groneman’s recipe. Copyright Carrie Groneman, A Mother’s Shadow, 2016
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