Veal jus

Veal jus

By
From
Marque
Makes
1 litre
Photographer
Stuart Scott

Ingredients

Method

  1. At the restaurant, cooking jus is a three-day process. One day to roast the bones and mirepoix, one to cook the stock and the third to reduce it to a glazing consistency. We usually keep our jus in bottles to have handy whenever required. Cooking jus takes a long time and is hard work, but when done properly, you will be rewarded with an intense and aromatic sauce. If you choose to divide the cooking into three stages, it’s important for hygiene reasons that you cool it down quickly in between the stages.
  2. Preheat the oven to 200°C. Roast 5 kilograms meaty veal neck bones in a roasting tin for 1 hour, then reduce the temperature to 150°C. Roast the veal bones for a further 2 hours, or until golden and evenly browned.
  3. Lift the roasted bones into a stockpot, discard the fat from the tin and add 500 millilitres water to the tin and return it to the oven to dissolve the residue in the pan. Scrape the tin lightly with a wooden spoon to completely dissolve the solids, then pour the liquid on top of the bones in the pot.
  4. Peel and chop 1 carrot, 1 brown onion and 1 celery stalk into large dice. Sweat in a saucepan with 3 whole garlic cloves until golden. Chop 2 tomatoes into smaller dice. Add to the browned vegetables with 3 thyme sprigs, 1 fresh bay leaf and 2 teaspoons black peppercorns. Sweat the tomatoes down until there is no liquid left in the pan. Add ½ bottle red wine and let reduce until dry.
  5. Scoop the braised vegetables into the stockpot on top of the roasted bones. Fill the pot with enough water to cover the bones. Bring the stock to the boil, then reduce to a simmer for 5 hours, skimming often. Add water if the bones become visible. Strain through a fine chinoise.
  6. Skim the fat off the stock again and return to a clean saucepan. Bring to the boil to reduce. When the jus is getting close to the desired consistency, pass it one last time through an oil filter to get the last of the particles out of the jus. Reduce the jus according to the requirements of your recipe.
Tags:
Marque
Mark
Best
Pei
Modern
restaurant
chef
high
end
fine
dining
challenging
complex
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again