Beef Jus

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Ingredients

1 onion, roughly chopped

1⁄4 bunch parsley

3 sticks celery

2 carrots, roughly chopped

1⁄4 bunch of thyme

4 black peppercorns

1 tbsp redcurrant jelly

2 tbsp tomato purée

500ml red wine

2 kg beef bones

Salt and pepper

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Preparation

1. Roast the bones to a golden brown.

2. Put the bones in a stock pot with all of the ingredients. Cover with water and bring to the boil.

3. As the stock approaches boiling point, skim well and turn down the heat to a gentle simmer.

4. Skim well and tick over for at least 10 hours.

5. Strain the hot stock through a fine sieve.

6. Add the red currant jelly, tomato paste and red wine.

7. Reduce slowly to a jus consistency.

8. Taste and season.