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Beef Jus


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

Beef Jus | Corner House Restaurants
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.

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