I use method Y. Works very well with a probe thermometer.
Quote:
Originally Posted by BlackZRoadster
How about the au jus?
how do you make that? just collect the drippings>?
|
After resting meat, remove beef from roasting pan. Remove most of the fat(i keep it for cooking other stuff) Put roasting pan over a burner over low heat and deglaze with red wine and water. I use 1 cup of water and 1 cup of red wine.
Slowly scrape the pan with a spatula while the sauce reduces to half. You can cook with some aromatics briefly if you like.