Red wine jus

Red wine jus

By
From
Ben's Meat Bible
Makes
500 ml
Photographer
Benito Martin

This basic red wine jus forms the basis of a few sauces in this section. I like to make extra and refrigerate it to have it on hand.

Ingredients

Quantity Ingredient
1 quantity Beef or veal stock
1 wine glass red wine
1 red onion, finely sliced
1 garlic clove, crushed
1 tablespoon finely chopped thyme leaves
1 teaspoon black peppercorns

Method

  1. Bring the stock to the boil in a saucepan. Lower the heat to a gentle simmer, skimming off the foam and scum that rises to the surface. The stock will thicken and develop a rich, dark colour as it reduces.
  2. When the stock has reduced by about two-thirds, combine the remaining ingredients in a separate saucepan and bring to the boil over high heat. Reduce the heat to low and simmer, uncovered, until the wine has almost evaporated. Pour in the reduced stock and simmer for 2–3 minutes, then pass the jus through a fine sieve into a bowl. Keep the jus warm until required, or decant into a container and refrigerate until needed.
Tags:
Ben
O'Donoghue
meat
bbq
carnivore
barbecue
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