I have one of two recipes this week that are way more delicious than they look. As a food photographer sometimes there are certain foods that elude my newbie abilities to make them look as good as they taste. I hope that doesn’t deter you from trying these recipes because, believe me, they are worth it.
For Christmas Eve dinner we had a prime rib roast and what’s better the next day than a french dip. We were just going to buy some beef broth or au jus in a jar, but I really wanted to try and make my own. So after researching a few recipes we made this.
I will never buy au jus in a jar again. Never. Ever. It was that good.
- olive oil, just enough to saute
- ¼ cup red onion, chopped
- 2 tsp garlic, minced
- ⅛ cup chicken broth
- 1 tbsp Worcestershire sauce
- 2½ cups beef broth
- 1 tsp flour
- In a saute pan add a couple of tablespoons of olive oil, add the onions and let cook over medium heat until caramelized.
- Add the garlic and cook for a couple of minutes.
- Add the chicken broth and bring to a small simmer.
- Add Worcestershire sauce and cook for another minute, stirring constantly.
- Add beef broth and bring to a quick boil. Reduce heat and simmer for about 30 minutes.
- Strain broth in a strainer and then return it to pot. Add flour and simmer for an additional 2-3 minutes.
- Serve immediately.
Adapted from Mama Loves Food