The best part is, this beef brisket au jus reheats so well that I tend to throw it in the oven on Sunday, then rest it before putting it in the fridge to slice the next day and eat for a couple of lazy dinners throughout the week. Nourish: The Paleo Healing Cookbook is here! Because I’ve come up with a fantastically simple Au Jus recipe that requires no pan drippings! And, bonus? You can freeze it in small batches to pull out whenever you’re craving a tasty French Dip. Minimal ingredients make an impressively delicious, tender brisket. Perfect for making ahead!
You can also prepare a simple au jus by cooking the pan drippings with some red wine and stock in a small saucepan. 2 TBSP olive oil; Optional simple au jus red wine and beef stock. No prime rib or beef roast is complete without this perfect, but very simple, beef au jus. I had a grass-cut beef top round steak in the freezer that was just waiting to be used up. I ended up using my slow cooker to ensure this inexpensive cut was tender.