Beef Jus

The recipe is actually a standard, even if it is quite some effort to create. That’s why I make it only occasionally, this time as a supplier for tomorrow’s meal.

• 2 kg beef bones

roast in the oven at 200°. After 30 minutes, I add soup vegetables and roast them, too:

• 2 carrots
• 1 leek
• 1/4 celery root
• a few mushrooms

When everything is brown, pour off fat, transfer to a large pot and put on the stove.

• 2 tablespoons tomato paste

heated in a frying pan and then I add

• 1/2 l red wine

only in portions and continue only when it has almost completely evaporated. Then I add the paste to the bones and cover everything with cold water. Enter the spices:

• 1 clove of garlic
• 12 grains of white pepper
• 2 cloves
• 2 allspice
• 1 bay leaf
• 2 sprigs of thyme

Now simmer for 2-3 hours. Then strain. Either you can reduce further or you can use the very intense jus to make a sauce. I do 50:50. Since I always strain the jus through several layers of kitchen paper, there is very little fat left and it almost glistens in baroque colors in the pot.

The kitchen is a bit of a mess after this day, but that soon subsided.

making of beef jus, shown ingredients are bone slices, carrot, leek, garlic, very photorealistic, food magazine style, award-winning photo, long lens, depth of field, soft light, shot from material height, photo of the year, award-winning photo, embedded in restaurant scenery, well-lit, unreal engine, no pumpkin, no beef