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Au Jus vs. Beef Broth vs. Beef Stock

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Can you tell me what the difference is between the following:

1. au jus
2. beef broth
3. beef stock

Jake Nanook (5/14/01)



au jus - A French phrase describing meat served with its own natural juices. Au Jus is a French term meaning "with juice." The term is used to describe the serving of meat, most often prime rib roast, surrounded in or served with a container of the natural juices that were produced as drippings while the meat was being cooked. It is not thick like a typical sauce or gravy. Check out Linda's Beef Au Jus - Au Jus Beef Juice Recipe.

beef broth - A liquid resulting from cooking vegetables, meat or fish in water. The term is sometimes used synonymously with bouillon.

beef stock - Stock is the strained liquid that is the result of cooking vegetables, meat, or fish and other seasoning ingredients in water.


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