Garlic And Rosemary Jus Recipes

SLOW-ROASTED ROSEMARY GARLIC LAMB SHANKS

Steps:

• Gather the ingredients. Preheat the oven to 450 F.
• Place the shanks in a roasting pan just large enough to fit them in one layer and rub with the olive oil . Season generously with salt and pepper, or to taste.
• Roast for 20 minutes to get a nice brown color. Remove from the oven and turn the temperature down to 325 F.
• While waiting for the oven to cool down, spoon out any excess fat and scatter the garlic cloves and rosemary over and around the lamb.
• Wrap the braising or roasting pan very tightly with several layers of heavy-duty aluminum foil (remember: you want as tight a seal as possible), and return to the oven. Roast the lamb for an additional 2 hours. Resist the temptation to open the foil and check on it until the 2 hours are up because you'll increase the risk of the meat becoming too tough.
• Remove the foil, pour in the chicken broth, and turn the heat up to 400 F. Roast for 15 minutes, and remove. The lamb shanks are done cooking when they are nicely browned and fork-tender.
• Transfer the lamb shanks to a serving platter and spoon over the juices, garlic cloves, and rosemary.

GARLIC-ROSEMARY ROAST CHICKEN WITH JUS

Steps:

• Combine salt, garlic, and rosemary in zipper-lock bag; seal, pressing out air.
• Pound with meat pounder or rolling pin until garlic is crushed.
• Transfer to large container or stockpot, stir in 2 cups hot water, let stand 10 minutes.
• Add 1 1/2 quarts cold water, stir until salt is dissolved.
• Submerge chicken in brine and refrigerate 1 hour. Meanwhile, make paste.
• Stir all paste ingredients together in small bowl, let rest.
• Remove chicken from brine and pat dry with paper towels.
• Adjust oven rack to lower-middle position and heat oven to 450 degrees.
• Spray roasting pan and rack with non-stick cooking spray.
• Rub about 1 1/2 teaspoons of paste in cavity of chicken.
• Carefully loosen skin over breast and thigh on each side; slip half of remaining paste under skin on each side of breast, then, using fingers, distribute paste over breast and thigh.
• Rub all sides of chicken with 2 teaspoons oil and season with pepper.
• Toss 10 garlic cloves with 1/2 teaspoon olive oil.
• Scatter in bottom of pan.
• Set chicken breast-side down on prepared V-rack and roast 15 minutes.
• After 15 min, remove roasting pan from oven; decrease oven temperature to 375 degrees. Rotate chicken breast-side up; brush breast with 1 teaspoon oil.
• Add 1 cup broth and 1/2 cup water to pan and continue to roast until chicken is medium golden brown adding more water to roasting pan if liquid evaporates.
• Tip chicken to allow juices in cavity to run into roasting pan. Transfer chicken to large plate.
• Remove roasted garlic cloves to cutting board.
• Using wooden spoon, scrape up browned bits in roasting pan and pour liquid into 2-cup liquid measuring cup.
• Allow liquid to settle; meanwhile, peel garlic and mash to paste with fork.
• Using soup spoon, skim fat off surface of liquid (you should have about 5/3 cup skimmed liquid; if not, supplement with water).
• Transfer liquid to small saucepan, then add wine, rosemary sprig, remaining ¾ cup broth, and garlic paste; simmer over medium-high heat, until reduced to about 1 cup, about 8 minutes.
• Add accumulated juices from chicken and discard rosemary sprig; adjust seasonings with salt and pepper to taste.
• Carve chicken and serve with jus.

GARLIC AND ROSEMARY JUS

Steps:

• Melt butter over low heat.
• Cook garlic and onion in the butter over low heat until soft and golden but not caramelised.
• Add rosemary and stir until fragrant, about 1 minute.
• Pour in stock and stir.
• Increase heat to bring stock to a boil, then turn down to a simmer.
• Simmer until reduced by about a third and thickened slightly.
• Taste for seasoning; add more rosemary if needed and season to taste with pepper.
• At this step you could thicken with cornflour and cold water but I like the thinner texture.
• Serve hot with roast lamb, crispy potatoes and green vegetables.

KETO PRIME RIB WITH GARLIC AND RED WINE AU JUS

Steps:

• Remove the prime rib from the fridge about 3 hours before you plan on cooking it.
• Liberally season the meat with salt and pepper on all sides and loosely wrap it back up in the butcher paper.
• Let the prime rib sit on the counter and come to room temperature for at 3 hours.
• Heat your oven to 350°F.
• Make small slits in the prime rib and stuff each slit with a slice of garlic.
• Place the prime rib on a roasting rack that is set inside of a roasting pan.
• Roast the prime rib for about 2 hours or until the internal temperature reaches 130°F.
• Remove the prime rib from the oven, transfer it to a large platter (keep all the drippings in the bottom of the pan), and tent it with foil to keep it warm.
• Let the prime rib rest for at least 20 minutes while you make the au jus.
• Using potholders, remove the rack from the roasting pan and position the pan over two stove burners set to high heat.
• Add the red wine to the drippings in the pan and cook over high heat, scraping the bottom of the pan with a wooden spoon until the sauce is reduced.
• Add in the beef bone broth and cook until it is reduced by half.
• Whisk in the fresh rosemary and thyme and season the sauce with salt to taste.
• Slice the rested prime rib to your desired thickness, plate, and pour the au jus over top.

BACON AND BRUSSELS SPROUTS WITH ROSEMARY GARLIC JUS

Steps:

• Cook 4 strips of bacon in the oven at 400°F for 15-20 minutes.
• Reserve 3 tbsp of rendered bacon fat.
• Place bacon on a paper towel lined plate to absorb excess fat.
• Trim the roots off of your Brussels sprouts and cut them into halves.
• Place a skillet over medium-high heat, add the 3 tbsp of rendered bacon fat, bring them up to temperature.
• While waiting for the pan to warm up, use a garlic press on your clove of garlic and add the pressed garlic to your chicken broth, along with 1/4 tsp of dry powdered turmeric.
• Once the pan is hot enough, begin adding your Brussels sprouts at the handle and continuing in a counter-clockwise motion.
• Let the sprouts cook for about 3 minutes, until the flat side becomes nice and brown.
• Carefully flip the sprouts in the same order as you placed them to insure they brown evenly.
• Add 1/2 of the chicken stock to the pan, along with a sprig of rosemary (make sure the rosemary is submerged in the broth).
• Transfer the pan to the over.
• Continue cooking the sprouts for an additional 3-6 minutes until they are fork-tender.
• If your chicken stock evaporates too much, add a splash of water to keep the pan moist.
• While waiting for the sprouts to finish cooking, chop the 4 strips of bacon in 1/2 inch strips and set them aside.
• Remove brussels from the oven, continue simmering the broth on the stovetop until the pan is nearly dry.
• Remove the sprig and any bits of rosemary.
• In a small bowl, whisk 1 tbsp corn starch with 1 tbsp water until they're combined
• Add the remaining 1/2 cup of broth to the pan and slowly whisk in the corn starch/water blend.
• Bring the sauce to a simmer.
• Arrange the brussels sprouts onto a plate by piling them on top of each other, with a layer of bacon, then a layer of sprouts and so on.
• Dizzle the jus over top of the dish and around the sides.
• Serve and enjoy!

ROASTED RACK OF LAMB WITH ROSEMARY JUS

Steps:

• Remove the fat cap from the lamb racks, leaving a thin layer of fat on top of the meat, and clean the fat and skin from the bones and wrap the bones in aluminum foil. Cut the racks in half (leaving you with 4 (4-bone) servings).
• Heat a large skillet over high heat, season the racks with salt and pepper and sear fat side down in the hot skillet until well browned. Turn the racks, fat side up and place in a 350 degree F oven for about 30 minutes. You can use a probe thermometer to check the temperature. (At Siro's we roast the racks in a 325 degrees F convection, 20 to 25 minutes to get to medium).
• When the racks are at the desired temperature, remove from the oven and let rest for 5 minutes.
• While the lamb is roasting, heat a saucepan over medium-high heat and saute the shallots and garlic until soft. Add the Merlot, turn the heat down to medium, and reduce by half.
• Heat the demi glace and rosemary in another saucepan and let simmer slowly for twenty minutes. Stir in the reduced Merlot mixture a little at a time into the simmering demi-glace until you can just begin to taste the wine in the sauce.
• At this time we combine a little arrow root with cold water and stir it into the sauce to give the sauce a little bit of a shine and some thickening. Season with salt and pepper.
• To serve, ladle the sauce onto 4warm plates, cut the lamb in half and serve with Roasted Garlic Bread Pudding, Sauteed wild mushrooms, and a seasonal green vegetable.
• Set a skillet over medium heat and add 2 tablespoons oil. When hot add the onion, celery, carrot, bell pepper, scallion, and minced garlic. Cook until the vegetables begin to soften, mince the rosemary and briefly rub in your hand before adding to the vegetables. Cook for 2 more minutes, season with salt and pepper and let cool.
• Combine the whole eggs with the egg yolks and beat well. Stir in the heavy cream and the roasted garlic puree until well blended. Combine the cream mixture with the vegetables and the dried bread cubes and mix well.
• Allow the mixture to stand overnight, covered in the refrigerator.
• Beat the egg whites until stiff and fold into the bread pudding one third at a time and mound in a greased large muffin tin (you should get 4 to 6). Bake in a 350 degree F oven 45 to 60 minutes until golden brown.
• 3/4 cup olive oil
• To roast garlic, cut the tops off the garlic heads and simmer in 1 cup of milk for 10 minutes. Drain, season with salt and pepper, and combine garlic with 3/4 cup oil. Place in a tightly covered pan and roast for 2 hours in a 275 degree F oven. Uncover and let cool. Strain the oil to remove unwanted garlic skin. Squeeze the garlic from the heads and place in a small blender and puree, adding the strained oil in a slow, steady stream to emulsify the oil into the puree.