Beef Jus

Beef Jus

3 kilo beef bones

4 tbs rice brand oil

3 carrots diced

3 sticks celery diced

2 brown onion diced

2 heads garlic

5 cloves

2 sprigs thyme

4 bay leaves

2 tsp salt

1 tsp black peppercorns

2 sprigs rosemary

2 tbs flour

2 tsp tomato paste

300 ml red wine

Nuts & Bolts

1. Make sure beef bone are cut into small piece (ask your butcher to do this for you )

In a large pot on medium heat add oil and beef bones and brown on all sides for 30 minutes. Continually scrapping the bottom of the pot. Otherwise it could burn and making the Jus bitter

 

2. Add garlic and all the herbs and spices and cook for 5 minutes. Add all vegetables, flour and tomato paste and cook for 5 minutes.

Add wine and cook for a further 5 minutes.

3. Add water, just enough to cover all the ingredients. Turn heat to a simmer and simmer for 2-1/2 hours. Keep adding water so the bones are just covered in liquid.

4. Keep removing ant foam with a ladle, otherwise it will cook into the sauce, making it cloudy.

5. Finish by pouring through a sieve, pressing the bones and vegetables lightly.

6. Pour Jus into a pan bring it back to a boil, removing any foam.  Season with salt and pepper to taste.

Jus is an important base for other sauces.