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Hello There Friends, This is a follow up video to our Perfectly Cooked Prime Rib video. Making an Au Jus is so easy a child could do it! Make sure you check out the beef stock videos before you make this. Remember to make a good Sauce or soup you need to have a good Stock! Let me know how you did in the comments below. RECIPE LINK: 🤍 PRODUCTS USED BY CHEF: Garlic Olive Oil: 🤍 Stab French Oven: 🤍 Reduction / Saucier Pan: 🤍 CHECK OUT OUR AMAZON STORE: 🤍 OUR CHANNEL: 🤍 INSTAGRAM: 🤍 FACEBOOK: 🤍 CHEF'S WEBSITE: 🤍 CHEF'S ONLINE STORE: 🤍
Learn how to make a Beef Au Jus Recipe! Visit 🤍 to get more info, and watch over 500 free video recipes. I hope you enjoy this Perfect Prime Rib Beef Au Jus recipe!
This au jus recipe is so rich and flavorful and can be made with or without drippings! Perfect alongside my easy prime rib recipe, for French dip sandwiches, or over beef and noodles. So much flavor, quick, and easy. Check out the full recipe at 🤍 SUBSCRIBE for new videos every week! 🤍 ⦊⦊⦊⦊⦊ IN THE 40 APRONS KITCHEN: Favorite blender: 🤍 Food processor: 🤍 Garlic press: 🤍 SUPPLEMENTS WE LOVE: Probiotic: 🤍 Magnesium: 🤍 Spirulina: 🤍 Organic wine (🤷♀️): 🤍 - JOIN a private Facebook group to get recipe sneak peeks and behind the scenes from 40 Aprons: 🤍 WHOLE BODY WHOLE MIND: Subscribe to take the monthlong challenge that works up to complete and total wellness from head to toe. Get your food, activity, mindfulness, and relationships on lock... gently. 🤍 JOIN the Whole Body Whole Mind private Facebook group here: 🤍 - WANT EASY, HEALTHY RECIPES THAT ARE SUPER FLAVORFUL? 🤍 🤍 -
Bonjour my friends! In this episode I'll show you how to make my French Dip with Au Jus recipe. Make sure to visit 🤍 for ingredient amounts, directions and much more! Until next time my friends... Bon Appétit!
Smoked Au Jus for Whole Ribeye Prime Rib #aujus #smokedaujus #howtobbqright This smoked au jus will take your whole smoked ribeye (prime rib) to another level. I take the bones from a whole ribeye and smoke them with some of my AP Seasoning 🤍 and my TX Brisket Rub 🤍 on the outside to form a bark. The ribs go on the pit at 275° using post oak wood for smoke flavor. Once the bark is set (about 1.5 hrs), transfer the ribs to a large aluminum pan and add onions, garlic, and rosemary for extra flavor along with beef broth and a little beef concentrate for the liquid. Cover the pan with foil and keep cooking until the meat breaks down and the fat renders. Then strain the liquid and reduce it on the stove over medium high heat for 15-20 minutes to concentrate the flavor. It’s a simple au jus that has a ton of flavor; it’s excellent served along with my sliced whole smoked ribeye. Just slice the ribeye thick and dip it in the warm au jus. The meat will melt in your mouth! Smoked Au Jus Ingredients: - 1 slab of beef back ribs from whole ribeye (substitute and cut of beef on the bone) - 1 onion sliced thick - 2 Tablespoon Killer Hogs TX Rub - 2 Tablespoon Killer Hogs AP Seasoning - 6-8 cloves of garlic smashed - 1-2 sprigs of rosemary* optional - 1 Tablespoon beef concentrate - 4 cups beef broth Directions: 1. Prepare smoker for indirect cooking at 275°F using post oak wood 2. Season the beef ribs with a good dose of TX Rub and AP Seasoning 3. Place the ribs on the smoker and cook for 1.5 hrs until a bark forms on the outside. 4. Add the ribs to a large size aluminum pan along with the onion, garlic, rosemary, beef broth, and beef concentrate. Cover the pan and continue to cook until the ribs reach 200 degrees internal (about 2 more hours). 5. Place a wire strainer over a medium size bowl and carefully pour the liquid from the pan through the strainer into the bowl. 6. Place the strain au jus into a 2 quart size boiler and reduce over medium high heat for 15-20 minutes, remove from heat and keep warm until ready to serve. 7. To serve transfer the liquid to a small bowls and serve along with slices of whole smoked ribeye for dipping. Connect With Malcom Reed: 🤍 FB - 🤍 T - 🤍 IG - 🤍 Malcom's Podcast - 🤍 For Malcom's BBQ Supplies visit - 🤍
Betty demonstrates how to make Au Jus Gravy to accompany the Prime Rib in the previous video. This is a rich, silky flavorful gravy that is very low in fat. Au Jus Gravy pan drippings, drained of excess fat 1 tablespoon Worcestershire sauce ½ cup red wine 1 cup beef broth Place the roasting pan (containing pan drippings) over stovetop burners on low to medium heat. Stir in Worcestershire sauce and wine. Stir and scrape bottom of roasting pan, dislodging the pan drippings and reducing the gravy a bit. Add beef broth. Continue to simmer over low to medium heat, stirring occasionally until gravy is reduced slightly. Serve drizzled over prime rib. (Note: Taste gravy before removing from heat. If the gravy is very salty, mix 2 tablespoon corn starch with 2 cups water and add to gravy, as much as needed for desired taste and consistency.) Enjoy! Betty Please subscribe: 🤍 ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ NEW Cookbook: "Betty's Kitchen Cookbook: 2013 Recipes" (c) 2014 Also available: "The Betty's Kitchen Collection: Second Edition" (c) 2013 *Both can be ordered from 🤍 or 🤍 ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Betty's Website: 🤍 ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Other places to watch Betty's Kitchen: Facebook: 🤍 Pinterest: 🤍 Twitter: 🤍 Google+: 🤍 ifood.tv: 🤍 Roku: 🤍
Smoked Prime Rib with Au Jus and Horseradish Cream on the SnS Grill Ingredients: 7 - 10 lb Prime Rib 1/2 Teaspoon of Kosher Salt per pound of Meat Olive Oil 2 Tablespoons, Not Just For Beef rub 1/2 Tablespoon, Dried Rosemary 1/2 Tablespoon, Dried Thyme Au Jus Prime Rib Trim 1-2 Carrots, Diced 1-2 Celery Stalks, Diced 1 Onion, Diced 1 Head of Garlic, cut in half Fresh Rosemary Fresh Thyme 1 Tablespoon Soy Sauce 1 Tablespoon Worcestershire sauce 2-3 Cups Hot Beef Stock Horseradish Cream 1/2 Cup of Mayo 3 Tablespoons Horseradish Directions 1. Trim the Prime rib of all it's fat and silver skin, tie up with kitchen twine to create a uniform shape and the dry brine with salt (1/2 tablespoon of kosher salt per pound of meat) and put in the refrigerator for at least 1 day and up to 2 days. Save the trim for the au jus. 2. On the day of the cook, take the prime rib out of the fridge and let it come to room temp while you get the SNS Kamado up to temp. 3. Combine the dried rosemary, dried thyme, Not Just For Beef run and enough olive oil to form a paste. Pat the prime rib down well to dry the surface and then coat with the herb mixture. 4. Chop up the carrot, celery, onion and garlic for the au jus, put it in the drip and griddle pan, coat with olive oil and salt and set aside until the Kamado is ready. 5. Combine the horseradish and mayo and mix well and set aside. 6. Set up your SNS Kamado for a reverse sear. Once the indirect side of the Kamado is around 250 degrees and the smoke is clean, place the vegetables in the drip and griddle pan on the lower grate level and then the prime rib on the top grate. Place an XR-50 internal thermometer probe into the thickest part of the prime rib, and cook until the internal temp reaches 80 degrees. When it reaches 80 degrees, turn the meat for even cooking and add about a cup and a half of hot beef stock to the drip and griddle pan for the au jus. Continue cooking the prime rib until the internal temp reaches around 110-115 degrees. 7. At about 95 degrees internal temp, I start to get a half a chimney of charcoal getting hot in preparation for the sear. 8. Once the meat reaches 110-115 degrees internal temp, remove it from the Kamado, add the white-hot coals you were preheating and open up the vents to get the Slow ’N Sear up to a searing temp. Sear the prime rib using the cold grate technique until the internal temp reaches 128 degrees for a nice medium-medium rare prime rib. 9. While the prime rib rests, finish the au jus. Throw the drip and griddle pan filled with the vegetables under the broiler of your oven to caramelized any vegetable that didn’t in the Kamado. Then add to a pot and bring to a boil with the soy sauce, Worcestershire sauce and a cube of bouillon and let that reduce for about 20 minutes. Then strain the au jus 10. Serve Slice the prime rib and serve with au jus and horseradish cream Join our Facebook group! 🤍 PLEASE SUBSCRIBE! It really helps us grow! Find more info on the Slow 'N Sear here: 🤍 Like the thermometer we used? Find out more here: 🤍
To call this classic sauce base "kitchen gold" would be to overly flatter gold. Thanks to Squarespace for sponsoring this video! Go to Squarespace.com for a free trial, and when you’re ready to launch, go to 🤍 and add code “RAGUSEA" at checkout to save 10% off your first purchase of a website or domain. This is an adaptation of a recipe by Chef John at Food Wishes. See his original vid and subscribe to his channel: 🤍 Here's my Christmas dinner recipe that uses this stuff: 🤍 RECIPE 8-10 pounds chicken wings 5-7 pounds beef shank and/or oxtail 4 red onions, peeled and cut in half 2-4 tablespoons tomato paste oil water ice cubes Preheat oven to 400 F / 200 C convection (or 425 without convection). Oil a large roasting tray and put in the chicken wings. Oil another roasting tray or a rimmed baking sheet and put in the beef and onions. Roast both trays for about 45 minutes. Remove the trays, and flip the beef and onions. Squeeze the tomato paste onto the chicken wings, and toss to coat them. Return the trays to the oven and roast them until everything is browned but not burned — about another 45 minutes. Dump all the food and any juices into a large stock pot — at least 12 quarts. If any fond as developed on the trays, dry to deglaze it with some water and a wooden spoon, and add that liquid to the pot. Pour enough water in the pot to just barely submerge the ingredients. Bring the pot to a bare simmer and hold it here for at least 12 hours, covered. Remove and discard the solids (no need to throughly strain at this stage), then bring the liquid to a boil and reduce the liquid by half, which should take about an hour. Transfer the liquid to a large bowl or other suitable container and add ice cubes until it's no longer hot. Cover and refrigerate until all of the fat has risen to the top and solidified — overnight at least. If the fat still isn't solid, you can put it int he freezer for about a half hour — that should do it. Scrape all of the solid fat off the top and discard. Return the liquid to the stock pot, bring to a boil, and reduce until it just achieves a syrupy consistency, stirring frequently once the liquid starts to get thick to keep it from burning. This could take up to two hours. Let the demi-glace cool for a moment, then ladle it into ice-cube trays. You should get 32-48 cubes. Freeze them then transfer to a freezer bag. 1-2 cubes can be used to flavor and thicken enough pan sauce for 1-2 people.
Hello There Friends, what an episode I have for you today! I am going to transform a Boxed Beef Stock into a "Homemade" Delicious Beef Stock without the hours of cooking. It is truly something that you have to do if you don't want to spend the hours of roasting bones and cooking down a stock. Let me know down in the comments how you did and how amazing this is! Thank you for the continuous support we love you guys. Recipe Link: 🤍 Check out our Amazon Page: 🤍 My Channel: 🤍 Instagram: 🤍 Facebook: 🤍 ChefJeanPierre: 🤍 Chef JP Store: 🤍
Thanks to Bright Cellars for sponsoring this video! Get 50% OFF your first 6-bottle box: 🤍 Bright Cellars is the monthly wine club that matches you with wine that you’ll love. Get started by taking the taste palate quiz to see your personalized matches. *RECIPE, FEEDS 6-8* For the beef and jus/gravy 1 3-4 lb (1.5 kg) eye of round roast 1 head of garlic a few sticks of rosemary and/or thyme butter salt pepper oil 1 quart (4 cups, 28 oz, 830 ml) beef stock 1/2-1 cup (100-200 ml) red wine (optional) 1-3 tablespoons dried mushroom powder 1-3 tablespoons onion powder 1 teaspoon mustard powder 2 teaspoons cornstarch (or 1/2 teaspoon xanthan gum) For the potatoes 3-4 lbs (1.5 kg) potatoes (like yukon golds for this) 1 stick (4 oz, 113 g) butter 8 oz (225 g) cheddar cheese, grated 4 egg yolks milk salt pepper Heat a large, oven-safe pan to medium-high, and heat your oven to 170 F / 75 C (of whatever temperature around there that your oven will hold). Crush the garlic cloves — no need to peel them if they don't have a lot of black mold. Coat the roast in oil, salt and pepper. Sear the beef on all sides. When it's almost done, put in a bunch of butter (maybe 2-4 oz, 50-100 g) the garlic and rosemary/thyme. Coat the roast in the melted butter, position it fat-side-up in the pan and transfer to the pan to the oven. Roast until the internal temperature is 125-130 F / 50-55 C for medium rare to medium, 5-6 hours. Cut the potatoes into even chunks for boiling (I would only bother peeling them if they're baking potatoes) and boil them until fork-tender. Drain them, return them to the hot pot, melt in the butter, put in the cheese, egg yolks, lots of pepper and a pinch of salt to begin with. Mash until smooth. Add more salt to taste, and milk until you get the texture of stiff mashed potatoes. Grease a wide baking dish, scoop the potatoes in and brush the top with melted butter. When the roast comes out, up the oven to 400 F / 200 C and bake for about a half hour. If the top isn't very brown by the end, turn on the broiler. Let the roast rest on a cutting board. Turn the heat on high under the pan that contains the roast drippings, garlic, herbs, etc. Stir constantly when it starts sizzling. When it seems about to burn, deglaze with the wine (if not using wine, use the stock). Put in the beef stock, mushroom powder, onion powder and mustard powder and bring to a boil. Reduce the liquid by a third to a half. If thickening with cornstarch, mix it with a just enough water to make a slurry. If using xanthan gum, mix it with just enough oil to dissolve it. Add the thickener to the liquid, let boil for a minute, then taste for thickness and seasoning. (NOTE: This amount of thickening is designed to get you something that could still be called a jus. If you want a gravy, you'll need more thickener.) Strain, and discard the solids. Slice the roast as thin as possible against the grain. Scoop some potatoes on a plate, flood the plate with hot jus (hot enough to reheat the now-cold meat), put on some beef on the jus, and garnish with curly parsley if you're feeling tacky.
How to make Au Jus sauce from scratch Today, I will share two versions of a very quick and delicious homemade Au Jus sauce recipe – both traditional and a Keto version of it. For 12 servings you will need: 4 tablespoons of butter or prime rib drippings 2 teaspoons of Xanthan Gum for Keto version or 2 tablespoons of flour for traditional ¼ cup of red wine 3 cups of beef broth 1 tablespoon of Worcestershire sauce Maybe some salt and black pepper Start by melting the butter under medium heat and once melted, add 1 teaspoon of the Xanthan Gum or 1 tablespoon of flour and whisk well until there are no clumps. Next pour the red wine and be careful because it will react with the hot butter. Whisk it fast until the hard wine smell is gone – about 2 minutes under medium heat. Then add the second teaspoon of Xanthan Gum or tablespoon of flour and continue whisking until you have a consistent texture. Next, add half a cup of the broth and keep whisking until the beef broth is completely incorporated. Then add the remaining beef broth and one tablespoon of Worcestershire Sauce. At this point you can add salt and black pepper to taste, but because I’m using salted butter I didn’t use any. At this point just let the Au Jus sauce simmer while whisking until it reaches the desired consistency. I hope you enjoy, and if so please give the video thumbs up and if you are new to my channel, please consider subscribing! #AuJus #recipesaresimple #Keto Hey! I hope you find this video helpful and if you have any questions, please post them in the comment section and I will answer them. If you find this episode helpful, please click the LIKE button below the video; it would mean the world to me. And if you would like to see more videos about organic gardening, gardening tips, healthy recipes and cooking tips, healthy lifestyle and home and kitchen tips and tricks, please subscribe to my YouTube channel by clicking on the link below: *PLEASE SUBSCRIBE TO MY CHANNEL: 🤍 *PLEASE SUPPORT MY CHANNEL WHEN SHOPPING ON AMAZON: 🤍 (At no extra cost for you!) *MY TRAVEL CHANNEL: 🤍 MY VIDEO EQUIPMENT: Gimbal: Zhiyun Smooth 4 - 🤍 iPhone Microphone: PowerDeWise - 🤍 GoProHero 5 Black: 🤍 Camera: Nikon D7200 - 🤍 Camera: Canon PowerShot SX730 HS - 🤍 Microphone: Rode Video Mic Pro - 🤍 Tripod: Manfrotto - 🤍 Lighting Kit: GRAPHY - 🤍 *YOU CAN FIND ME ON THIS SOCIAL MEDIA PLATFORMS: Facebook: 🤍 Twitter: 🤍 Pinterest: 🤍 *An Old School Home*
Mother Sauces Ep2 : I went to Four Seasons Hotel George V to learn how to make 3 Michelin Star Sauce. SquareSpace : 10% off your 1st order using 🤍 Big thank you to Chef Le Squer and Executive Chef Romain Mauduit for teaching me so much during that cooking session. I've definitely upped my Sauce game ! Support my work on : 🤍 Get My cookbook : 🤍 Get my posters and t-shirts : 🤍 Become a member now ! 🤍 Submit subtitles here : 🤍 Music by Epidemic sound : 🤍 Music by Artlist : 🤍 ( Get 2 extra months on your Artlist subscription) My other social accounts : 🤍 🤍 🤍 Director, Author, Host & Camera : Alex Editor : Joshua Mark Sadler Producer : Eva Zadeh Camera Operator B-CAM : Antony Gomes Planning a foodie trip to Paris ? Here are my favorite spots : 🤍 Salut, Alex
Who knew something that sounds so fancy could be so easy and delicious!? Honestly, for a SUPER simple au jus, you could get away with corn starch, water and beef bouillon cubes, but why not add a bit more, right? Get some drippings from a beef roast and add a MOUNTAIN of meaty flavor, plus a few herbs and toasted peppercorns to spice things up ;-)
🤍 for the website, and 🤍 for the Happier Holidays Cookbook! Au Jus Recipe, Recipe for Au Jus, How to Make Au Jus Au Jus is the French term for 'with juice' - and it usually refers to that lovely, decadent, delectable stuff that comes with prime rib or other roast meats. It's really easy to make, and this video shows you just how simple it is!
This video shows you How to Pronounce Au Jus (Sauce, cooking), pronunciation guide. Hear more useful French words pronounced: 🤍 Listen how to say this word/name correctly with Julien (English vocabulary videos), "how do you pronounce" free pronunciation audio/video tutorials. Learn how to say words in English, French, Spanish, German, Italian, and many other languages with Julien Miquel and his pronunciation tutorials! In the world of words and the diversity of accents and local dialects, some words can be extremely hard to pronounce. There are mobile apps, online tools, dictionary websites to help you as well, but this dedicated channel is you go-to directory to improve your diction, voicing elocution, enunciation, and intonation. 00:00 – How to Pronounce Intro 00:08 - How to Pronounce Au Jus (CORRECTLY) 00:20 - More Difficult Pronunciations Julien’s instructional and educational videos make pronunciation easier as I detail the correct pronunciation as fluent speaker many languages such as French, English, Spanish, or Italian, and curious student of world idioms such as Chinese, Japanese, Portuguese, Polish, or Russian. -If you found this video helpful please like the video to support my work. -If you would like help with any future pronunciations, be sure to subscribe! -Thanks for Watching How To Pronounce with Julien and happy pronouncing. hoe om te sê, si të thuash, እንዴት እንደሚናገር, wie sagt man, comment dire, come dire, como dizer, как сказать, nasıl denir, cómo decir, 怎么说, πώς να το πω, hoe zeg je #EnglishWithJulien What does this word/name mean? Words’ meaning, dictionary definition, explanation. Information & Source Video Tags: how, to, pronounce, au, jus, correctly, meaning, definition, what does it mean, vocabulary, american, english, word, improve, beginners, united states, british, pronunciation guide, how do you say, tutorial, how to say, learn, how do you pronounce, dictionary, explained, context, sentences, examples, speech, training, course, uk, language, native speaker, synonyms, study, sounds, speak, speaking, audio, australia, india, accent
🤍 presents Polyrhythmics performing "Au Jus" live in the KEXP studio. Recorded September 6, 2017. Host: Darek Mazzone Audio Engineer: Kevin Suggs Cameras: Jim Beckmann, Alaia D'Alessandro & Justin Wilmore Editor: Jim Beckmann 🤍 🤍
Chef Raquel Fox is combining French flavour with a Caribbean twist for the most scrumptious sandwich. "I'm a sandwich girl, I just LOVE a sandwich!" RECIPE: 🤍 Cityline is the longest running and most successful daytime show for women in North American history. Host Tracy Moore brings her energy and enthusiasm along with her charismatic personality and flair for style - making her a perfect fit for North America's top source for the latest in home decor, food, entertaining, fashion, health and beauty. Visit 🤍 for fresh lifestyle content you’ll love – including blogs, recipes, videos and more! Connect with us: Twitter: 🤍Cityline Facebook: 🤍 Instagram: 🤍Cityline Pinterest: 🤍 Subscribe to Cityline on YouTube - 🤍 Subscribe to the Cityline Newsletter - 🤍
Hello There Friends, after many requests I am finally going to show you all how to Perfectly cook a Prime Rib! Roast Beef is one of my favourite things to eat even when its cold, serve it alongside a sauce, in a sandwich, have fun with it and make it with whatever you want! Truly an amazing piece of meat. Let me know how you did in the comments below. The Au Jus and Horseradish Sauce will be uploaded in the next few days so keep your eyes out for those videos! RECIPE LINK: 🤍 PRODUCTS USED BY CHEF: Butter Olive Oil: 🤍 Herbs de Provence: 🤍 ✴️CHICKEN RECIPES: 🤍 ✴️PORK RECIPES: 🤍 ✴️LAMB RECIPES: 🤍 ✴️SEAFOOD RECIPES: 🤍 ✴️BREAKFAST RECIPES: 🤍 ✴️VEGETERIAN RECIPES: 🤍 ✴️DESSERT RECIPES: 🤍 ✴️APPETIZER RECIPES: 🤍 ✴️ONYO RECIPES: 🤍 ✴️PASTA RECIPES: 🤍 ✴️SOUP RECIPES: 🤍 ✴️SAUCE RECIPES: 🤍 CHECK OUT OUR AMAZON STORE: 🤍 OUR CHANNEL: 🤍 INSTAGRAM: 🤍 FACEBOOK: 🤍 CHEF'S WEBSITE: 🤍 CHEF'S ONLINE STORE: 🤍
How I pressure can ground beef in onion soup mix. ✅ SUBSCRIBE & never miss a video! 🔔 HIT that BELL to receive a notification when I upload new videos! 👍 THUMBS UP my video if you enjoyed watching, please! My Amazon Influencer Shopping Page: 🤍 Where YOU can find ME! FACEBOOK: 🤍 INSTAGRAM: 🤍 MUSIC INTRO: Bensound.com
Not your g-mother's french dip... the ultimate steak sandwich, w/ ribeye, grilled onions & horseradish. 🔴 SHOP: ⭕️ STCG KNIVES & MERCH ➔ 🤍 ⭕️ STCG KITCHEN MUST-HAVES ➔ 🤍 00:00 Intro 1:48 Seasoning the steak 3:14 Grilling the steak 5:19 Rain!!! 7:02 Baking the steak 7:58 Caramelizing onion 8:49 Making the jus 11:16 Checking the steak 12:10 First Taste 12:52 Resting 14:06 Anecdote and words of encouragement 16:22 Cutting the steak 17:52 Prepping the bun 18:10 Building 19:50 First Bite 21:06 Outro 🔴 JOIN THE COMMUNITY: ⭕️ REDDIT ➔ 🤍 ⭕️ DISCORD SERVER ➔ 🤍 🔴 CONNECT: ⭕️ INSTAGRAM ➔ 🤍 ⭕️ TIKTOK ➔ 🤍 ⭕️ TWITTER ➔ 🤍 ⭕️ FACEBOOK ➔ 🤍 🔴 MORE SAM: ⭕️ MY WEBSITE ➔ 🤍 ⭕️ MY COOKBOOK ➔ 🤍 ⭕️ MY RECIPES ➔ 🤍 🔴 FOR BUSINESS INQUIRIES: ⭕️ reach out to ➔ info🤍thecookingguy.com — 🔴 INGREDIENTS: ➔Rib Eye Steak ⭕ FOR THE RUB... ➔ Avocado Oil ➔Montreal Steak Seasoning ⭕ FOR THE ONION... ➔Avocado Oil ➔Yellow Onion ➔Butter ⭕ FOR THE DIPPING SAUCE... ➔Beef Broth (I used beef bouillon) ➔Vermouth ➔Worcestershire ➔Thyme ➔Salt ➔ Black Pepper ⭕ FOR THE SANDWICH... ➔Sandwich Roll ➔ Cream Horseradish ➔Mustard (I used Coleman's) ➔Black Pepper — Please SUBSCRIBE and enable notifications to see NEW EPISODES❗️ — New videos uploaded every MONDAY + WEDNESDAY + FRIDAY ❗️ — We really just have one goal - to make your food life better. Ok that, and be entertained at the same time. And have you learn a few things along the way. So let’s make it 3 goals then. If you only want the steps to make something, like those vids shot from above with no people, no conversation no nuthin - then we are absolutely not for you. But if you wanna a little fun while you learn, then this is the place. Cooking doesn’t have to be hard, it just has to be delicious. — THANK YOU ❗️
My goal is to give you a realistic look at what it is like to cook simple dishes. No smoke and mirrors, no fancy techniques, just pure cooking. News flash, things don't always go as planned, but that's what makes cooking fun. Be sure to follow me here for more: Instagram 🤍chef.donny Twitter 🤍chefdonnyy CHECK OUT MY COOKBOOK HERE 🤍 INGREDIENTS -2 lbs beef chuck -1 large onion -1 cup of beef broth -Baguette METHOD -Place pressure cooker to saute setting -Salt & pepper the chuck roast thoroughly -Place olive oil into the pressure cooker -Sear chuck on all sides until browned(about 2 mins per side) -Remove beef and add in sliced onions, cook for about 3 min -Pour in broth to deglaze the pot -Return beef to pot -Set to high pressure for 60 mins -Once finished strain the cooking liquid through a fine sieve, (save this for dipping) -Load the baguette up with shredded beef and onions -Dip into au-jus and enjoy
Note from Chef Gavin: The French dip is an American sandwich created in Los Angeles in the early 1900’s. It is named for the fact that it is served on a French roll or French bread. It is a sliced beef sandwich served with a side of the cooking “jus” from the beef drippings. It was said to have been created when the cook was making the sandwich for a patron and dropped the whole sandwich in the cooking juices and the patron liked it and ordered it again “dipped.” Push that deli meat to the side. You have a Classic French Dip to make. To start, grab a well-marbled Certified Angus Beef ® top sirloin roast, and then follow this step-by-step recipe for the most delicious sandwich to ever hit your taste buds. You’ll also learn how to make au jus for extra bold flavor that you can drizzle on or dip into. 🤍 INGREDIENTS: 2 pounds Certified Angus Beef ® top sirloin roast 1 Certified Angus Beef ® shank (about 1 pound) 3 teaspoons coarse kosher salt, divided 1 teaspoon fresh cracked pepper 1 tablespoon neutral oil (like grapeseed or canola) 1 large yellow onion, root removed and cut in half 1 quart salt free beef broth 6 slices Swiss or provolone cheese (optional) 1/4 cup hot mustard 1 (24-inch) French loaf or four 6-inch French rolls ~~ If it's not CERTIFIED, it's not the best. ~~ Connect with us! Buy the best Angus beef: 🤍 Get our email newsletter: 🤍 Shop our online brand store: 🤍 Join our loyalty program: 🤍 Download our Roast Perfect app: 🤍 Spanish website: 🤍 Japanese website: 🤍 Items from our store featured in our videos: German Steel Knife Set in Acacia Wood Block 🤍 Salt & Pepper Mills 🤍 Salt & Pepper Cellar (Himalayan Flake Salt + 5 Peppercorn Mélange) 🤍 Walnut End-Grain Cutting Board 🤍
View recipe and add ingredients to online shopping list 🤍 An easy, sirloin roast beef on weck sandwich just like grandma used to make! Wegmans Executive Chef Mark Makovec makes it simple to get beef perfection in only a few steps.
Canning french onion soup / Beef Stock / Au Jus is a great way to put our home grown onions from the garden to use here on the homestead. We grown and harvest Granex onions from seedlings and have included some information on how we grow these intermediate day onions. This french onion recipe can also double as Au Jus if you enjoy french dip sandwiches. Please enjoy. If so, your Thumbs Up is always appreciated, and we hope you will Subscribe. You can also find us on our FaceBook page: Bumble Bee Junction. Thanks for watching ! I created this video using YouTube Editor. Please Visit Us On Facebook: 🤍 #Gardening #Cooking #Canning
This Prime Rib Roast with Red Wine Au Jus recipe may sound like it’s complicated but making it couldn’t be simpler. Cook your next Prime Rib Roast in The Big Easy® for a juicy, tender rib roast that’s almost too easy. And serve it with this savory red wine au jus for dipping. For the full recipe, go to: 🤍 Explore more Char-Broil recipes by subscribing to our channel or visiting 🤍 FOLLOW US: Instagram: httsps://🤍instagram.com/charbroilgrills Facebook: 🤍 Pinterest: 🤍 FEATURED PRODUCTS: The Big Easy® Oil-Less Fryer: 🤍 Not just for turkeys, The Big Easy® Oil-Less Fryer makes cooking prime rib roast easy too. Just season with oil, butter or your favorite BBQ rub and The Big Easy does the rest. Powered by TRU‑Infrared™ technology, The Big Easy requires no oil to operate.
In this video I smoke a Prime Rib Roast on the LG 900 Pellet Smoker low and slow to get a perfect medium all the way through. It's a super simple rub, and process, but its important to follow the steps because it's an expensive cut of meat. Smoked Prime Rib SALT Salt the meat the night before cooking about ½ tsp of salt per pound of meat Leave in the Refrigerator uncovered RUB 1/2 cup coarse cracked black pepper 3 tablespoons coarse kosher salt 2 tablespoons granulated garlic 2 tablespoons smoked paprika COOK TIME Roughly 35 minutes per pound for medium-medium rare 🤍 225 degrees. Looking for internal temperature of 125 to 130 - Carry over heat will bring it up to 130-135 I used Hickory Pellets for my cook, but whatever your favorite wood pellet is for beef should work fine. Sometimes cooks faster than that. Did a 9 lbs should have taken 5.5 hours, was done in 4-4.5 CLICK BELOW to SUBSCRIBE for more videos 🤍 My BBQ Gear: Bayou Classic Offset Smoker- 🤍 Louisiana Grills LG 900 - 🤍 Weber chimney starter- 🤍 Weber Genesis (Copper)- 🤍 Weber Kettle Grill 22”- 🤍 Thermoworks Smoke - 🤍 Thermopro TP-0S8 - 🤍 Extra Long Tongs- 🤍 Video Gear I Use: Camera: 🤍 Wireless Mic: 🤍 Mic- 🤍 Social Media Links: Instagram - instagram.com/davesohiobbq/ Twitter - 🤍 Email - davesohiobbq at gmail.com (Use “🤍“ sign instead of at) *Disclosure and Attribution: I participant in the Amazon Services LLC Associates Program, an affiliate program which allows youtubers to earn a fee by linking to amazon.com If you use the affiliate link, I will get a small commission with no extra cost to you. This helps offset some of my costs related to making videos. Thank you! Music: Music from 🤍 "Cold Funk" by Kevin MacLeod (🤍) License: CC BY (🤍 & All music provided via youtube’s free music library & Music: 🤍
Get ready for the rib roast sauce tri factor. Three rib roast sauces in one video. In this recipe, I will show you how to make rib roast sauce that will knock your socks off. I will show you how to make a classic au jus that helps bring out the succulent flavors and juices of the rib roast. I will make a creamy horseradish mustard and dill sauce that has a mild refreshing taste to counter that wonderfully fatty rib roast. And to round off the sauces with a bit of a kick, I will show you how to make spicy horseradish sauce that is sure to be a real crowd pleaser. 12:15 Au Jus Ingredients: Roasting Pan: - Handful of Parsley - 4 Sprigs of Rosemary - 1/2 Onion or 110g - 2 Carrots or 150g - 2 Celery or 113g - 4 Cloves of Garlic For the Sauce: - 1/2 cup or 119ml Red Wine - 1.5 cups or 356ml Brown Veal Stock or Brown Stock - Amazon Link - 🤍 - 1 tbsp Worcestershire Sauce - Amazon Link- 🤍 4:18 Creamy Horseradish Sauce with Mustard and Dill Ingredients: - 1/2 cup or 119ml Mayonnaise - Link to homemade mayonnaise 🤍 - 1 cup or 237ml Sour Cream - Amazon Link - 🤍 - 3 tbsp Prepared Horseradish - 2 tsp Dijon Mustard - Amazon Link - 🤍 - 1 tsp Dill - 2 tsp White Wine Vinegar - 1/4 tsp Salt 8:31 Spicy Horseradish Sauce Ingredients: - 3/4 cup or 178ml Sour Cream - Amazon Link - 🤍 - 2 tbsp Mayonnaise - 4 tbsp Freshly Ground Horseradish - 1/4 tsp Worcestershire Sauce - Amazon Link- 🤍 - 1/2 tsp White Wine Vinegar - 1 tbsp Green Onion Chopped (green part of the onion) - Dash of Black Pepper Help make a sauce by giving a donation - 🤍 Equipment Used (Amazon Affiliate Links) - John Boos Walnut Wood End Grain Chopping Block (cutting board) - 🤍 - Cuisinart MultiClad Pro Stainless Roaster with Rack - 🤍 - Wusthof Classic High Carbon Stainless Steel 9 Inch Cook's Knife - 🤍 - Pyrex Prepware 6-Piece Mixing Bowl Set - 🤍 - Fat Separator - 🤍 - Wooden Measuring Spoon Set - 🤍 - Glass Gravy Boat -🤍 - Wood Spoon Rest- 🤍 - Stainless Steel Fine Mesh Strainer - 🤍 _ The Sauce and Gravy Channel specializes in sauces and gravy recipes. It’s all about the sauce - and gravy. Sauces and gravies bring a rich and dynamic touch to dishes. They add flavor and texture to help complete a beautiful dish. My goal is to keep sauces alive via how to videos. Please show your support for the channel by subscribing below. Remember to - live, love and make gravy. Visit the website: 🤍 Subscribe for more video recipes: 🤍 Follow The Sauce and Gravy Channel on TikTok: 🤍 Find The Sauce and Gravy on Facebook: 🤍 For more videos log onto: 🤍 #thesauceandgravychannel DISCLAIMER: This video and description contains affiliate links, which means that if you click on one of the product links, I’ll receive a small commission (at no cost to YOU). This helps support the channel and allows us to continue to make videos like this. Thank you for the support! As an Amazon Associate I earn from qualifying purchases DISCLAIMER USE AT YOUR OWN RISK We do not take any warranties about the completeness, reliability and accuracy of this information. Any action you take upon the information on this YouTube channel or website is strictly at your own risk, and we will not be liable for any injuries, losses and damages in connection with the use of our YouTube channel or website.
French Dip Sandwich In Haiku: The French dip sandwich A simple sandwich that slaps Please go and make it My Instagram: 🤍 My TikTok: 🤍 French Dip Recipe Dip (Jus) 2 White Onions Sliced 1 Head (12ish Cloves) Garlic 3/4c Red Wine 15-20 Stems Fresh Thyme Leaves 2c Beef Stock Salt and Pepper to Taste Sandwich Sauce 1/2c Mayo (I like Duke's) 1 Head Roasted Garlic 1-2 Tbsp Fresh Horseradish Root 1-2 tsp Chives Zest and Juice of 1/2 - 1 Whole Lemon Salt and Pepper to Taste Enjoy! #Sandwich #Frenchdip
Recipe Here!: 🤍 #instantpot #ninjafoodi #pressureluck #sousvide #roastbeef #frenchdip Sous Vide Stick Here!: 🤍 Sous Vide Bags Here!: 🤍 Vacuum Sealer Here!: 🤍 I just love a good Cinderella story, don't you? Especially with it involves meat! Folks, I recently discovered my love of Sous Vide (pronounced "Soo-Veed"). So what is exactly is this? Sous Vide is a method of taking something (usually a meat, chicken, fish and even some mason-jarred cheesecake or eggs), sealing it in a plastic bag, submerging the bag in water and having it cooked at a very low temperature with a Sous Vide Stick/Immersion Circulator for hours and hours. The Sous Vide Stick is an expert at keeping the temperature of the water that the item is cooking in to exact precision, without deviation of a single degree. So going back to my Cinderella story, this allows us to take an ordinary, cheaper roast and, by the Fairy Godmother powers of the Sous Vide, transform it into a cut of meat that tastes like of the the finest, juiciest, most tender Prime Ribs you've ever sunk your teeth into. Biddidy-Bobbidy-Sous Vide! I was sent this product by Anova with no obligation for promotion. All opinions are honest and my own. VISIT 🤍 for MORE written recipes and easy-to-follow videos - with more always being added! Want even more content? Please visit and “like” Pressure Luck on Facebook at 🤍 Which is the right Instant Pot for you? Check out my Essential Products page here: 🤍 If you want to see a video of the Instant Pot Duo Plus compared to the Instant Pot Duo, check this video out here!: 🤍 If you want to see a video of the Instant Pot Duo compared to the Instant Pot Ultra, check this video out here!: 🤍 If you want to see how to get started using your brand new Instant Pot with no worries and covering all the bases, check this video out!: 🤍 And buy at these links below for GREAT prices!: IP Ultra Mini (3qt) - 🤍 IP Ultra 60 (6qt) - 🤍 IP Ultra 80 (8q) - 🤍 IP DUO Plus 30 (3qt) - 🤍 IP DUO Plus 60 (6qt) - 🤍 IP DUO Plus 80 (8qt) - 🤍 IP-DUO Mini (3qt)- 🤍 IP-DUO 60 (6qt) - 🤍 IP-DUO 80 (8qt) - 🤍 IP Smart (Bluetooth) - 🤍 Advertising Disclosure: Jeffrey Eisner is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.