Tea Blog

Christmas Dinner has passed as you now stare into your fridge at the remnants of the delectable prime rib roast you ate. Visions of the wonderful night dance through your mind as you decide what to make with such a wonderful meal. What could be easier than a warm French dip sandwich and tea au jus which takes no time at all to prepare?

Now, most au jus is made from the pan drippings left after roasting your prime rib, but in this case we will assume that you have already used those and need to start fresh. This recipe can be used not just for left-over’s but anytime. Of course, if you have your pan drippings, feel free to use those rather than the bacon drippings in the recipe.

2 slices of bacon
1 ½ cups beef stock
1-2 tsp Nilgiri black tea (substitute: Lapsang Souchong, Hojicha, Pu-erh)
¼ tsp garlic powder
½ tsp salt
½ tsp grated onion
Pinch of pepper

In a medium saucepan cook your slices of bacon until done, then set them aside. In that same pan pour in your beef stock and bring it to a boil. Turn off the heat and steep the tea in the hot broth for 3 minutes covered. Remove the tea leaves and bring the liquid back to a boil. Now, add the remainder of your ingredients. Allow the mixture to simmer for a few minutes to let the flavors marry together, then remove from the heat and serve. This recipe makes enough au jus for 3-4 large sandwiches.

1-2 French baguettes
¼ cup olive oil or melted butter

Slice the baguettes down the center length wise. Now cut them into the size of sandwich you wish to prepare. Brush the oil or butter with a pastry brush on the inside of each piece of bread. Either toast in a skillet or under your broiler until golden.

Slice up your left over roast beef and warm it up. Place the warmed beef on one side of the bread, then place on the top bread piece. Now all you need to do is decide who gets the slices of bacon on theirs. My philosophy is the cook decides, so have at it. As they say, bacon makes everything better. Enjoy!

See more of Janet Sanchez’s articles here.

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