Jus

Jus

By
From
Meat
Makes
2 litres
Photographer
Dean Cambray

All chefs love a good jus because it is so richly flavoured and adds a brilliant intensity to any dish. Jus is versatile, too, as you can use it as an easy gravy, or, reduced somewhat, to create a thick, slightly sweet glaze.

I admit that it is a bit time-consuming to prepare a good jus, (although it’s not at all difficult), so I suggest you make it in this large amount. Luckily it keeps very well in the freezer. You absolutely must use a good gelatinous stock, as this is what gives the jus body and shine. In an ideal world, make your jus using a combination of beef stock and veal stock.

Ingredients

Quantity Ingredient
3 tablespoons olive oil
2 carrots, roughly chopped
2 sticks celery, roughly chopped
2 onions, roughly chopped
4 garlic cloves, roughly chopped
4 sprigs thyme, plus a few extra
4 litres Beef stock

Method

  1. Heat the olive oil in a large stockpot. Add the chopped vegetables and thyme and stir well. Sauté for 5 minutes, or until the vegies colour a lovely golden brown.
  2. Add the stock and bring to the boil slowly, skimming away the foam or other impurities that rise to the surface. When the stock boils, lower the heat and simmer until the liquid reduces by half. This will take 1–2 hours. Taste it frequently to make sure it doesn’t reduce too far and become bitter.
  3. Once reduced, the stock will take on a rich, shiny quality and will have the consistency of runny cream. At the end of the cooking time throw in a few more sprigs of thyme to freshen the flavour.
  4. Freeze the stock in batches and use as an instant sauce or as a sauce base.
Tags:
Meat
Adrian
Richardson
La
Luna
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