⛸️ How To Make A Jus

Instructions. In a large rondeau pot or regular pot, roast the onions, celery, carrots, and garlic in 2 tablespoons of rendered fat, butter, or oil, over medium heat while frequently stirring until well browned. This takes about 15 to 20 minutes. Deglaze with the red wine and cook until au sec, or almost gone. Two parts water, one part concentrate. Once this is opened, it needs to live in the fridge. I used to heat the roast beef in the microwave. I always ended up with shriveled pieces of meat. Not any more. Now I put the cold slices into the au jus to warm them up. While the meat is warming up, I butter the torpedo roll and toast it under the Melt butter in a pan over medium/high heat. Add onions and cook 3-4 minutes, just until starting to soften; add garlic. Cook 1 minute more. Pour in wine, allow to cook 3-5 minutes, until wine is reduced by at least half. Once wine is reduced add Worcestershire sauce, broth, thyme, black pepper and bay leaf. Stir. Place all the ingredients except for the veal stock in a sauce pan over a low flame and reduce by half. I usually make a little pen mark on the outside of the pot, so I know when it is half. Add the veal stock and reduce that amount by half again. Strain, portion and freeze and use as required for your next dinner party. Method Step 1. Melt the butter in a large saucepan over a low heat. Step 2. Add the bacon, shallots or garlic, and onion, then cook until caramelised. Pour the stock into the tray, or add 1 litre of hot water. Bring everything in the pan to the boil, scraping all the goodness from the bottom of the pan as you go. Reduce the heat and simmer for 10 minutes, or until you’ve achieved the gravy consistency you’re looking for. To serve your gravy. Get yourself a large jug, bowl or pan and put a vnV4HG.

how to make a jus