toasty wrote:
Actually toasty that picture was of a Bloody Bull! I kept tweaking an au jus recipe to serve hot with prime rib that I have egged and hence have no natural au jus. I too like a BB and one day mixed some left over au jus and discovered it gave a delicious twang!
Here’s my recipe:
RRP’s Au Jus Recipe
Basic recipe off Internet which I tweaked 12 times so it’s mine!
1 14 oz Swanson Beef Broth (box – not the can)
1 10-1/2 ounce can of Campbell’s French Onion soup
½ of the soup can cold water
2 teaspoons Worcestershire sauce
½ teaspoon of garlic salt
2 Wyler’s brand beef bouillon cubes
Bring ingredients to a boil in saucepan, letting it boil for 1 minute then
strain and discard onions. Serve au jus dipping sauce hot. Can be made 2
days ahead. Makes 3 cups. BTW I also make a batch of this and then pour
it in large ice cube trays. Two melted cubes make a wonderful Bloody Bull!
Now – about using Photo Bucket – here is a lengthy, but I believe COMPLETE write up on using it. You might want to just save it to file rather than print it since it is so long and would eat up an ink cartridge in no time!
http://www.nakedwhiz.com/howtopostaphoto.htm
Of late the http:// has not been showing up but I’m sure you know how to cut and paste. Good luck, toasty!!!
Ron