Sunday, December 13, 2009

Roast Beef with Garlic Au Jus

The girls made this today. Jenna found it about a year ago, she thinks on Recipezaar. They used a pesto jack cheese and Boarshead Londonport beef.

Roast Beef with Garlic Au Jus

2 teaspoons olive oil
2 tablespoons finely chopped onions
1 tablespoon minced garlic
1/2 teaspoon dried oregano
1/2 teaspoon thyme
1/2 teaspoon basil
2 tablespoons soy sauce
2 teaspoons Worcestershire sauce
1 (14 1/2 ounce) can beef broth, homemade beef stock or 3/4 cup rich homemade beef stock
1 French baguette, cut into 4 (5-6 inch portions) (or hamburger buns or Italian bread)
1-2 slices Swiss cheese
1 lb thinly sliced roast beef

To make the Garlic Au Jus: In medium sauce pan, heat oil over medium heat. Then add onions, garlic and dry herbs, and cook, stirring often, about 1 minute. Do no let garlic brown.

Then add soy sauce and Worcestershire sauce. Increase heat, bring to simmer and let liquid reduce by half. Add beef broth and simmer for 5 minutes. (If using homemade stock, you may need to season with salt and pepper.).

You can make the recipe to this point up to 3 days in advance and keep, covered, in refrigerator.

To make and serve sandwiches: Reheat au jus. Split baguette pieces and top with Swiss cheese. Divide roast beef among sandwiches. Close sandwiches, place on baking sheet and bake at 450 degrees for about 3 minutes or until just warmed. Serve with small cups hot au jus for dipping.

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