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To do so, place ½ cup of leftover au jus or beef broth in a small skillet over medium heat and bring to a simmer. Add the leftover prime rib slices and heat for 2-3 minutes or until warm. Remove the meat slices with tongs and allow the excess liquid to drip off before assembling the sandwiches.
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Don't let your leftover au jus go to waste! Instead, transform it into a delectable gravy that will take any meal to the next level. To make au jus gravy, start by heating the leftover au jus in a saucepan over medium heat. In a separate bowl, mix together equal parts of flour and butter to create a roux, or use cornstarch for a gluten-free.
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Give your chicken thighs a gourmet twist by braising them in leftover au jus sauce. Brown the chicken thighs in a pan, then add the au jus along with some herbs and garlic. Simmer until the chicken is cooked through and the sauce has thickened. Serve the chicken over mashed potatoes or a bed of wild rice.
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Portion the au jus: Pour the liquid into ice cube trays or freezer-safe containers. This makes it easy to defrost small amounts as needed. Label your containers: With a permanent marker, note the date and contents on the container. Freeze: Place in the freezer. Frozen au jus can last for up to 3 months.
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To prepare the ultimate au jus, begin by adding onions and garlic to a pan and cooking for 3-4 minutes. Next, add flour and whisk until it is fully incorporated, then simmer for 1 minute. For a gluten-free version, simply add red wine and whisk constantly to prevent lumps.
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Set aside. Pour the gravy into a medium-sized pot and heat it over medium heat. While the gravy is heating, heat a large skillet over medium heat and add the leftover roast. Let the beef heat for a few minutes, then add about ¼ cup of gravy. Place a lid on the skillet and continue heating.
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To make the most flavorful Au Jus, you will want to deglaze the pan by adding a liquid (such as beef broth or wine) and scraping up the browned bits with a wooden spoon. This adds extra depth of flavor to your sauce. When deglazing the pan, be sure to use a liquid that complements the flavors of your roast.
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In a bowl, mix the cooked rice, ground beef mixture, Italian seasoning, salt, and pepper. Stuff each bell pepper with the mixture. Place the stuffed peppers in a baking dish and pour the au jus gravy over them. Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes.
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To freeze au jus, I like to add it to ice cube trays! Freeze the cubes after cooling the au jus completely, then transfer them to a resealable freezer safe plastic bag or airtight container. The cubes will keep in the freezer for up to 6 months. Thaw. To thaw, reheat on the stove over low heat until warmed through.
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Potatoes. Give mashed potatoes loads more flavor by peeling them and boiling in residual braise liquid. Top up with stock or water if needed. Tip: Learn more about the types of potatoes, or how to roast them in duck fat. 12. Freeze leftovers. There's no pressure to use up leftover braising liquid the next night.
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The beef on the sandwich can be from a leftover roast or deli-sliced roast beef. Both are delicious. The sandwich is served with a side of rich beef broth, or au jus for dipping. Before each bite, the sandwich is dipped in au jus just enough to cover a small section. The bread and meat absorb the au jus making every bite juicy and flavorful.
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Add leftover au jus and beef broth (to total between 1 ¼ to 1 ½ cups liquid). *If you do not have enough fatty portions of meat, heat 1-2 tablespoons of olive oil or butter instead. Saute the sliced baby portabella mushrooms and minced garlic in the beef sauce. Cook until the mushrooms are tender, about 5 minutes.
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Heat butter (or beef drippings) in a saucepan over medium heat. Stir in garlic (and flour if using) and heat until bubbly. Add the beef broth and Worcestershire sauce and whisk to combine (If using flour, whisk vigorously until no lumps remain). Bring to a boil then remove from heat. Add salt and pepper as desired.
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Heat au jus. In a saucepan, bring 3 cups of leftover prime rib au jus (or consomme) to medium temperature. Warm the prime rib. In a large skillet or frying pan, add 1 tablespoon of olive oil and bring to medium-high heat. Add 1½ pounds of sliced leftover prime rib beef and season with course ground salt and pepper.
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To make a cornstarch slurry, mix 2 tablespoons of cornstarch with 1/4 cup of cold water in a small bowl. To make a flour slurry, mix 2 tablespoons of all-purpose flour with 1/4 cup of cold water in a small bowl. Whisk the cornstarch or flour slurry into the simmering au jus until thickened to your desired consistency.
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Mix in the sliced prime rib: stir and fry for 30 seconds. Reduce heat to medium-low. Top the meat and onion mixture with the sliced provolone. Lid the skillet to allow the cheese to melt, 2-4 minutes. Load up a spatula with half of the cheese, meat, and onion mixture and slide evenly onto both halves of the roll.
