Go Back
Pu-erh Tea Au Jus

Pu-erh Beef Au Jus

This classic French sauce gets added depth and flavor from the addition of a rich ripe Pu-erh tea. Serve this alongside a prime rib roast or French Dip sandwich and you'll find yourself licking the bowl clean.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Side Dish
Cuisine French, International
Servings 6
Calories 300 kcal

Equipment

  • 1 Fine Mesh Strainer
  • 1 Whisk
  • 1 large saute pan

Ingredients
  

Pu-erh Tea Concentrate

  • 2 tsp (6g) Loose-leaf ripe Pu-erh tea (Shou Cha) Or you can use a dark oolong tea like Dong Ding
  • 1 cup Water

Au Jus

  • 4 tbsp Beef drippings Or unsalted butter
  • 2 Shallots chopped
  • 1 Carrot chopped
  • 4 Stalks of celery chopped
  • 2 Cloves of garlic chopped
  • 1 tbsp Flour Or gluten-free flour
  • 2 Sprigs of fresh thyme chopped
  • 1 tbsp Worcestershire Sauce
  • 2 tsp Dried Porcini mushroom powder
  • 1 cup Concentrated Pu-erh tea
  • 2 cups Homemade beef stock Or high-quality store bought
  • Salt and pepper to taste

Instructions
 

Brew the Tea Concentrate

  • Add 2 tsp or 6g of tea leaves to 1 cup of boiled water. Let it steep for 5-7 minutes, you want it extra strong.
  • Strain out the leaves.

Make the Au Jus

  • Heat a large saute pan over medium-high heat and melt the beef drippings or butter.
  • Then add in the chopped shallots, carrots, and celery and a pinch of salt and black pepper.
  • Saute until slightly translucent.
  • Then add in the chopped garlic and saute for another 2 or 3 minutes.
  • Whisk in the flour and saute for another 2 minutes, stirring constantly so the flour cooks but doesn’t burn.
  • Add in the chopped fresh thyme and stir.
  • Stir in the Worcestershire sauce and continue to stir. Make sure to get all the brown bits scraped off of the bottom of the pan.
  • Add in the Porcini powder and stir a few times before pouring in the Pu-erh tea concentrate.
  • Stir continuously for 2 minutes until the sauce begins to thicken.
  • Then add in the beef stock and bring the sauce to a boil.
  • Then reduce to a slow simmer uncovered for about 15 minutes.
  • Once the sauce has reduced and thickened add salt and pepper to taste.
  • Using a fine mesh strainer, strain out the solids so that you’re left with a rich velvety sauce.
  • Serve immediately or refrigerate. Sauce will last 3-4 days in the fridge.
Keyword French Dip, Pu-erh Tea, Tea Au Jus