AU JUS JUICE
Au-jus for Beef Dip and Meat sauce
8 lbs. Beef neck bones
4 large Onions, cut into large pieces
4 scrub rinsed, large Carrots, cut into large pieces
4 Celery stalks, cut into large pieces
1 can, 6 oz. Tomato Paste
1/2 teaspoon Thyme leaves
1 tablespoon Parsley flakes
1 whole head of Garlic cloves, rinsed and left in skins, sliced in half
1 teaspoon whole black Peppercorns
1 tablespoon rock Salt for cooking.
In a large stock pot, add enough water to cover ingredients. Bring to full boil then reduce heat to simmer. Cover and cook for several hours adding small amounts water if needed but try to maintain a concentrated level for more flavor. Strain.
*Save any cooked meat from neck bones, shred to use in other dishes, very good when added to spaghetti sauces and Mexican dishes.This meat can be frozen for use another time.
Freeze leftover juice for another day to add flavor to brown gravies and homemade soups. Thicken it with corn starch or flour.
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