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Beef Au Jus: The Ultimate Guide to Making Perfect French Dip

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Tender beef roast, slow-braised in a rich red wine au jus. Perfect for sandwiches, mashed potatoes, or a comforting dinner.

Ingredients

Scale
  • 3–4 lb Beef Chuck Roast (or Brisket), trimmed of excess fat
  • 2 tbsp Olive Oil
  • 2 large Yellow Onions, roughly chopped
  • 4 Carrots, peeled and roughly chopped
  • 4 Celery Stalks, roughly chopped
  • 4 cloves Garlic, minced
  • 2 tbsp Tomato Paste
  • 1 bottle (750ml) Dry Red Wine (such as Cabernet Sauvignon or Merlot)
  • 8 cups Beef Broth (low sodium preferred)
  • 2 sprigs Fresh Rosemary
  • 4 sprigs Fresh Thyme
  • 2 Bay Leaves
  • 1 tbsp Worcestershire Sauce
  • Salt and freshly ground Black Pepper, to taste
  • Reserved Cooking Liquid from the Beef
  • 2 tbsp Cornstarch (or Arrowroot Powder)
  • 2 tbsp Cold Water
  • Salt and freshly ground Black Pepper, to taste (if needed)
  • Crusty Bread, for serving
  • Horseradish Sauce, for serving

Instructions

  1. Sear the Beef: Pat the beef roast dry with paper towels. Season generously with salt and freshly ground black pepper on all sides. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Once the oil is shimmering, carefully place the beef roast in the pot and sear on all sides until deeply browned, about 4-5 minutes per side. Remove the beef from the pot and set aside.
  2. Sauté the Vegetables: Add the chopped onions, carrots, and celery to the pot. Cook over medium heat, stirring occasionally, until the vegetables are softened and slightly caramelized, about 8-10 minutes. If the vegetables start to stick to the bottom of the pot, add a splash of beef broth to deglaze.
  3. Add Garlic and Tomato Paste: Add the minced garlic and tomato paste to the pot. Cook, stirring constantly, until fragrant, about 1 minute.
  4. Deglaze with Red Wine: Pour in the red wine and bring to a simmer, scraping up any browned bits from the bottom of the pot. Let the wine simmer for 5-7 minutes, allowing it to reduce slightly.
  5. Add Broth and Seasonings: Pour in the beef broth. Add the rosemary sprigs, thyme sprigs, bay leaves, and Worcestershire sauce. Stir to combine.
  6. Return the Beef to the Pot: Place the seared beef roast back into the pot, ensuring it is mostly submerged in the liquid. If necessary, add more beef broth to cover.
  7. Bring to a Simmer, Then Braise: Bring the liquid to a gentle simmer. Cover the pot tightly with a lid.
  8. Braise in the Oven (Recommended): Preheat your oven to 325°F (160°C). Transfer the covered Dutch oven to the preheated oven and braise for 3-4 hours, or until the beef is fork-tender. Check the beef periodically to ensure it is not drying out; if necessary, add a little more beef broth.
  9. Braise on the Stovetop (Alternative): If you prefer to braise on the stovetop, maintain a very low simmer over low heat for 3-4 hours, or until the beef is fork-tender. Be sure to check the liquid level frequently and add more beef broth as needed to prevent the beef from drying out.
  10. Check for Doneness: The beef is done when it is easily pierced with a fork and falls apart with minimal pressure.
  11. Remove the Beef: Once the beef is cooked, carefully remove it from the pot and place it on a cutting board. Cover loosely with foil to keep warm.
  12. Strain the Cooking Liquid: Strain the cooking liquid through a fine-mesh sieve into a large bowl or pot. Discard the solids (vegetables, herbs, and bay leaves).
  13. Skim the Fat (Optional but Recommended): If desired, skim the fat from the surface of the strained cooking liquid. You can use a spoon or a fat separator for this.
  14. Thicken the Au Jus (if needed): In a small bowl, whisk together the cornstarch (or arrowroot powder) and cold water until smooth. Bring the strained cooking liquid to a simmer over medium heat. Slowly whisk in the cornstarch slurry, a little at a time, until the au jus reaches your desired consistency. Simmer for 1-2 minutes, allowing the au jus to thicken.
  15. Adjust Seasoning: Taste the au jus and adjust seasoning with salt and freshly ground black pepper, if needed.
  16. Shred or Slice the Beef: Using two forks, shred the beef roast into bite-sized pieces. Alternatively, you can slice the beef thinly against the grain.
  17. Serve with Au Jus: Serve the shredded or sliced beef with the warm au jus. You can ladle the au jus over the beef, or serve it in small bowls for dipping.
  18. Enjoy! Serve with crusty bread for dipping in the au jus. Horseradish sauce is also a delicious accompaniment.

Notes

  • Choose a chuck roast or brisket with good marbling for the best flavor and tenderness.
  • Don’t skip searing the beef! It’s essential for developing a rich, deep flavor in the au jus.
  • Use a dry red wine that you would enjoy drinking.
  • Braising at a low temperature for a long period of time is key for maximum tenderness.
  • Straining the cooking liquid and skimming the fat will result in a smoother, less greasy au jus.
  • Taste the au jus and adjust the seasoning with salt and pepper as needed.
  • This dish can be made ahead of time. The flavors will actually improve as it sits.
  • Serve with crusty bread, mashed potatoes, rice, or noodles.
  • Variations: Add a pinch of red pepper flakes for a spicy kick, other herbs, such as oregano or marjoram, or sliced mushrooms.

Find it online: https://mmmflavors.com/beef-au-jus/