Remove the skillet from the heat. Whisk in the all-purpose flour, ensuring no lumps remain. Cook for about 1 minute, until the raw flour taste disappears. Gradually pour in the cold beef broth, stirring constantly to prevent lumps. Return the skillet to medium-high heat. Stir in the aged balsamic vinegar, freshly ground black pepper, and any accumulated juices from the rested roast beef. Simmer until the jus reduces slightly and thickens, about 5 minutes. Season to taste with salt and additional balsamic vinegar, if needed.
Kendrick Abbott
Apr 21, 2025The jus was absolutely divine! I could drink it straight from the ramekin.
Susanna Labadie
Apr 20, 2025The directions were clear and easy to follow, even for a beginner cook like me.
Margot Beier
Mar 4, 2025This recipe is a game-changer! The beef was so tender, and the horseradish gave it the perfect kick.
Elizabeth Luettgen
Jan 4, 2025Don't skip the jus! It's what makes this sandwich truly special.
Delia Gottlieb
Dec 19, 2024Next time, I'm going to try using a different cut of beef, like a tri-tip.
Selina Schaden
Nov 18, 2024My family raved about this sandwich. It's definitely going into our regular rotation.
Maudie Bednar
Nov 1, 2024I added a touch of garlic powder to the beef rub, and it was fantastic!
Rosario Davis
Oct 8, 2024I couldn't find kummelweck rolls, but Kaiser rolls with caraway seeds worked perfectly.