by Patrick Kennedy and Patricia Kennedy
VARIATIONS FOR ROAST BEEF, AUS JUS, AND YORKSHIRE PUDDING
Roast beef is excellent anytime of the year. I usually served it at Christmas because it was less work than the T-Day Menu, and Christmas was so full of activities. It is fun to vary the roast beef by changing the herbs or adding wine. It will also change the flavor of the aus jus sauce.
AUS JUS SAUCE
The secret to success for the Aus Jus (and also for the Yorkshire pudding is to go to the meat market and purchase suet. Suet is the fat from beef. It is the basis for making candles (but that is another recipe for another day); and also for aus jus and Yorkshire pudding.
You will probably need about two pounds. Bake it with salt and pepper in a 425 oven. The fat cooks out of it - and you use it in both recipes. It is especially needed in Yorkshire pudding. You will need to experiment to adjust to your tastes, especially the seasonings that you like.
To the meat juices and the seasoning in the roasting pan, add a small amount of liquid from the cooked seaoned suet.
Prime Rib - 6 to 8 pounds
1/2 tablespoon of powder garlic
1/2 tablespoon of black pepper
1/2 tablespoon of salt
Maggie Seasoning
Worcestershire sauce
Mix the garlic, pepper, and salt together and use as a rub for the roast.
Additionally, add Maggie Seasoning and Worcestershire sauce during or after cooking
Creamed horseradish is served with roast beef. I use the commercial creamed horseradish that you find in the grocery store, but I learned long ago to add sour cream to taste. I just like the somewhat lighter flavor, but you can use the pure horseradish if that is more to your taste.
