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Pu-erh Tea Au Jus

Pu-erh Beef Au Jus

5 from 1 vote
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.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 6
Course: Side Dish
Cuisine: French, International
Calories: 300
Ingredients Equipment Method

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

Equipment

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

Method
 

Brew the Tea Concentrate
  1. 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.
  2. Strain out the leaves.
Make the Au Jus
  1. Heat a large saute pan over medium-high heat and melt the beef drippings or butter.
  2. Then add in the chopped shallots, carrots, and celery and a pinch of salt and black pepper.
  3. Saute until slightly translucent.
  4. Then add in the chopped garlic and saute for another 2 or 3 minutes.
  5. Whisk in the flour and saute for another 2 minutes, stirring constantly so the flour cooks but doesn’t burn.
  6. Add in the chopped fresh thyme and stir.
  7. 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.
  8. Add in the Porcini powder and stir a few times before pouring in the Pu-erh tea concentrate.
  9. Stir continuously for 2 minutes until the sauce begins to thicken.
  10. Then add in the beef stock and bring the sauce to a boil.
  11. Then reduce to a slow simmer uncovered for about 15 minutes.
  12. Once the sauce has reduced and thickened add salt and pepper to taste.
  13. Using a fine mesh strainer, strain out the solids so that you’re left with a rich velvety sauce.
  14. Serve immediately or refrigerate. Sauce will last 3-4 days in the fridge.