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Unread 02-17-2014, 12:49 PM   #1
TailGateJoecom
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Default au jus suggestions for re-therming beef

So I am going to be cooking some tri-tip to 130 degrees, refrigerating whole, then slicing super thin with an electric slicer for sandwiches. I want to use a hot au jus to heat the meat back up for service. Was gonna just go with a basic minors au jus concentrate, but anyone have any ideas on the au jus, either to doctor up the minors or something else.
Also, prolly gonna do 2 versions of tri tip, a santa maria rub and also an asian teriyaki style marinade. I would think the regular au jus might not mingle well with the teriyaki version, so any thoughts on that would be great.
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Unread 02-17-2014, 06:27 PM   #2
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Doctor your ju With The drippings.
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Unread 02-17-2014, 06:59 PM   #3
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I'll watch the responses in this thread closely, as I'm still not real happy with anything I've tried.

Best I've done so far is using the boxed Swanson beef broth with the Knorr Beef Stock concentrate. Add a little worcestershire and a sprig of rosemary. Simmer for an hour or so. Ratio is up to you. Sometimes I sprinkle a little Montreal Steak Seasoning and butter in, then run it through a strainer before serving.

Pour your drippings in at the last minute.

Can be a bit on the salty side, but Au Jus usually is.
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Last edited by SoCalWJS; 02-17-2014 at 07:00 PM.. Reason: additional.
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Unread 02-17-2014, 07:19 PM   #4
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Beef base get it at Sam or GFS
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Unread 02-17-2014, 07:20 PM   #5
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Johnny's French dip au jus
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Unread 02-17-2014, 07:27 PM   #6
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I like most of the Better than Bouillon products. I've use several but I haven't tried the au jus base.

http://www.soupsonline.com/p-702-bet...x#.UwK2W_ldWSo
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Unread 02-17-2014, 08:41 PM   #7
SoCalWJS
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Quote:
Originally Posted by jestridge View Post
Beef base get it at Sam or GFS
I hit Sam's from time to time - worth a shot.

What section is it in? (refrigerated, frozen, can, etc)
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Unread 02-17-2014, 11:20 PM   #8
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An au jus is going to give you a different flavor. Why not just bag the meat and heat it in warm water ?
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Unread 02-18-2014, 07:19 AM   #9
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The beef base should be around the spices,
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Unread 02-18-2014, 09:00 AM   #10
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You could vacuum seal the tri-tips and use a sous vide cooker (or a plain water bath) to reheat them.
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Unread 02-18-2014, 10:46 AM   #11
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Was thinking about sous vide but 1) for presentation purposes I want to slice the whole tri tips there on the spot so slicing/bagging/heating/unbagging/serving is gonna be cumbersome for high volume and unappetizing visually and 2) NYC health department generally makes you jump through some hoops using sous vide. Don't know if it applies to events but don't even want to bother.
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Unread 02-18-2014, 10:58 AM   #12
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How many lbs of Tri you cookin?
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Unread 02-18-2014, 11:20 AM   #13
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Hi, Did something similar for a family holiday dinner a few years back, smoked two tri-tips and vacuum packed them with an au jus made from beef broth and Worcester. Reheated in the pouch then removed and sliced, served with another batch of the same au jus. I can't remember the brand of beef broth but I can't imagine it would make much difference. I looked in my log book and I smoked to 120 deg, pulled them and vac sealed them in the au jus warm, reheated to 130 deg. Hope that helps. Best of Luck to you and I look forward to hearing what you went with and how it turned out.
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Unread 02-18-2014, 01:35 PM   #14
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Hi Joe...go with your original idea, as the Minors can not be beat..For extra flavor I take full size pans (I have about 3 to 5 gals made) and place in your smoker to warm up, this pulls smoke into the broth..if you are using different flavvor profiles, add that to the broth, however the meat is in the broth for such a short time, not much flavor will transfer. Whether it is the matching rub or even a touch of BBQ sauce, the moisture will add some flavor..
if you have the space for a couple different baths, but if you dont the one bath will work fine, just change it//
too bad the sous --vide is so cumbersome, as the flavor / moisture , however time consuming, is awesome
if posible to keep up have some sliced ahead, so the person makiing the servings, not waiting on the slicer..
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Unread 02-18-2014, 01:42 PM   #15
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I happen to like Minors over just about any other beef base. It is mostly just beef flavor and too much salt. So it is perfect. I either add some garlic, onions and celery and Worcestershire sauce to freshen up the Au jus flavors. It works fine with Teriyaki as well, the Minors will not clash, if you want to, just add a little of your teriykai marinade to the Minors.
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