Roast Beef Au Jus

Roast Beef Au Jus

  • PREP TIME: 20 min
  • COOK TIME: 6 hours
  • Serves: 6

Roast Beef Au Jus

  • PREP TIME: 20 min
  • COOK TIME: 6 hours
  • Serves: 6

PAIR WITH

Availability varies by market

Old Style Pilsner

or other BRIGHT & BALANCED beers

The wonderful hoppy flavour of the Olde Style Pilsner is a perfect compliment to the deep beef flavours of the roast beef and the au jus.

LEARN MORE IN BEER 101

Recipe

Ingredients

  • 1 – 3 bone standing beef roast, 3-4 kg
  • Kosher salt and freshly cracked black pepper
  • 4 cloves of garlic, finely chopped
  • 2 tbsp. (30ml) vegetable oil
  • 6 shallots, peeled and sliced
  • ½ bunch thyme
  • 2 bay leaves
  • ½ cup (125ml) balsamic vinegar
  • 3 cups (750ml) beef stock

Directions

  • Preheat oven to 200 degrees Fahrenheit.
  • Season the beef roast generously with salt and pepper and rub with the chopped garlic. Let sit at room temperature for 30 minutes.
  • Place the roast fat side up on a roasting rack set in a roasting pan and roast for 4-6 hours, or until it reaches 120 degrees Fahrenheit on an instant read thermometer.
  • Meanwhile, set a saucepan over medium high heat and add the oil and the shallots. Cook the shallots until caramelized and soft. Season with salt.
  • Add the thyme, bay leaves and balsamic vinegar and cook for 5 minutes.
  • Add the beef stock, bring to a boil and then lower heat until it is gently simmering. Cook until the liquid reduces to about 2 cups, about 10 minutes.
  • Strain the sauce through a fine mesh sieve and season with salt and pepper.
  • Remove the beef from the oven, tent loosely with foil and let rest for at least 30 minutes. Increase the oven temperature to 450 degrees Fahrenheit.
  • Return the beef to the oven and roast until it forms a dark brown crust, about 8-10 minutes.
  • Slice the beef and serve with the au jus sauce.

Old Style Pilsner
Availability varies by market
  • STYLE:Pilsner
  • ABV:5.0%
  • TASTE:An authentic combination of Prairie malt smoothness and Pacific hop bitterness.

PAIR WITH

Old Style Pilsner

or other BRIGHT & BALANCED beers

The wonderful hoppy flavour of the Olde Style Pilsner is a perfect compliment to the deep beef flavours of the roast beef and the au jus.

LEARN MORE IN BEER 101

Recipe

Ingredients

  • 1 – 3 bone standing beef roast, 3-4 kg
  • Kosher salt and freshly cracked black pepper
  • 4 cloves of garlic, finely chopped
  • 2 tbsp. (30ml) vegetable oil
  • 6 shallots, peeled and sliced
  • ½ bunch thyme
  • 2 bay leaves
  • ½ cup (125ml) balsamic vinegar
  • 3 cups (750ml) beef stock

Directions

  • Preheat oven to 200 degrees Fahrenheit.
  • Season the beef roast generously with salt and pepper and rub with the chopped garlic. Let sit at room temperature for 30 minutes.
  • Place the roast fat side up on a roasting rack set in a roasting pan and roast for 4-6 hours, or until it reaches 120 degrees Fahrenheit on an instant read thermometer.
  • Meanwhile, set a saucepan over medium high heat and add the oil and the shallots. Cook the shallots until caramelized and soft. Season with salt.
  • Add the thyme, bay leaves and balsamic vinegar and cook for 5 minutes.
  • Add the beef stock, bring to a boil and then lower heat until it is gently simmering. Cook until the liquid reduces to about 2 cups, about 10 minutes.
  • Strain the sauce through a fine mesh sieve and season with salt and pepper.
  • Remove the beef from the oven, tent loosely with foil and let rest for at least 30 minutes. Increase the oven temperature to 450 degrees Fahrenheit.
  • Return the beef to the oven and roast until it forms a dark brown crust, about 8-10 minutes.
  • Slice the beef and serve with the au jus sauce.