Low Sodium Beef Au Jus
A low sodium version, great for prime rib, roast beef, or french dip sandwiches.
Ingredients
- Roasting Pan from Prime Rib with meat drippings
- 3 cups Unsalted Beef Stock Swanson's unsalted is lower than the "low sodium versions"
- 1 medium Onion chopped
- 2 medium Carrots chopped
- 2 standard Celery Stalks chopped with leaves
- 1/4 tsp Fresh Ground Black Pepper to taste
Instructions
- Place the roasting pan on the stove-top, across two burners, and add the chopped carrots, celery, and onion. Cook on high for a minute, stirring everything around with a wooden spoon, until the veggies are a bit browned and most of the liquid has cooked off — but don't let anything burn.
- Now pour in about half of the stock and cook for another minute over high heat, while scraping all those toasty bits (called fond) away from the bottom of the pan with your wooden spoon.
- Now pour the contents of the roasting pan into a large saucepan along with the remaining stock. Simmer for about 20 minutes or until the liquid has reduced by about one-third.
- Strain out all of the remaining chunks through a fine mesh sieve or even a sieve with a coffee filter as a liner to just keep as much liquid as possible. Even squeezing or pressing out the remaining juices from the roasted veggie bits. Serve hot about 2 oz per person, either poured over the roast or in a small bowl to allow each person to use as desired.
Notes
Leftover Au Jus can be saved in the fridge in an air-tight container for 3-5 days.
Nutrition
Serving: 2ozCalories: 24.6kcalCarbohydrates: 4.2gProtein: 1.5gFat: 0.3gSaturated Fat: 0.2gCholesterol: 0.6mgSodium: 86mgPotassium: 117.8mgFiber: 1gSugar: 2.2g
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