Page 32 - JSSI Holiday Cookbook

Soups, Stews, Salads and Sauces

­ Divide soup between bowls
­ Add a pinch of chili flakes to taste, if you like it spicy
­ Sprinkle with shredded Parmesan (if desired)
­ Serve with garlic bread on the side

Number of Servings: 4

Prep Time: 10 minutes

French "Au Jus" sauce for prime ribFrench "Au Jus" sauce for prime ribFrench "Au Jus" sauce for prime ribFrench "Au Jus" sauce for prime rib
Ernest Nasto

1 (11­ to 18­pound) cooked beef roast1 (11­ to 18­pound) cooked beef roast1 (11­ to 18­pound) cooked beef roast1 (11­ to 18­pound) cooked beef roast
2 carrots (chopped)2 carrots (chopped)2 carrots (chopped)2 carrots (chopped)

1 medium onion (peeled and chopped)1 medium onion (peeled and chopped)1 medium onion (peeled and chopped)1 medium onion (peeled and chopped)
2 celery stalks (chopped)2 celery stalks (chopped)2 celery stalks (chopped)2 celery stalks (chopped)

3 cups beef stock3 cups beef stock3 cups beef stock3 cups beef stock
Salt (to taste)Salt (to taste)Salt (to taste)Salt (to taste)

Black pepper (to taste)Black pepper (to taste)Black pepper (to taste)Black pepper (to taste)
a
the
the
recipe).

Remove the roast from the roasting pan and let it rest, on a cutting
board, covered with foil, in a warm area.

If there is a lot of fat left in the pan, pour most of it off—you can
and
richness to soups, stocks, chilis, and even pasta. When pouring out
the fat, take care not to lose any of the meat juices.

Place the roasting pan on the stovetop, across two burners, and add
the chopped carrots, onion, and celery.

a
wooden spoon until the veggies are a bit browned and most of the
liquid has cooked off—but don't let anything burn.

- 32 -