@Helen said:
I just made a 24 hour brisket which cut like butter. I find the drippings don’t taste right for an au jus even strained. Find the same with steak drippings for a pan sauce too. Same with pork or lamb. Is it just me or am I doing something wrong? I have done it with and without seasonings/fresh rosemary etc. The meat is great but the liquid isn’t.
I think it may also have something to do with cook time. When I have done 48-72 hour short ribs the juice even smelled a bit off putting. Like your experience the meat was delicious. With shorter cooks there is so little juice that it is hardly worth it anyway. Last night was one of the first times I have used the juices from a cook. Shorter time and seasonings helped I think.