Red Wine Jus
FAQ
What is red wine jus?
A reduced wine-and-stock sauce that becomes glossy and intensely flavoured without flour or thickening agents.
Can I make it without beef trimmings?
Yes, you can use stew beef, short ribs, or beef bones with some meat attached for good depth of flavour.
What wine is best?
Dry reds like Cabernet Sauvignon, Merlot, or Shiraz. These dry red wines reduce well and give the jus deep flavour.
Why is my jus too thin?
It likely needs more reduction time. Simmer until it coats the back of a spoon. Reduction builds both flavour and texture.
Why does my jus taste bitter?
This usually happens if the wine is reduced too aggressively or boiled too hard. Keep a gentle simmer once the stock is added.
Do I need to strain it?
Yes, straining gives a smooth, restaurant-style finish and removes any solids for a clean sauce.
Chef’s Tips
- Use a wine you enjoy drinking, if it tastes good in the glass, it’ll taste good in the sauce.
- Don’t rush the reduction; instead, take it slow to build a deep, rich flavour as it concentrates.
- Season at the end only, this way, you avoid over-salting while the flavours develop.
- The jus should lightly coat the back of a spoon, smooth and fluid, not thick like a gravy.
- For an extra glossy, restaurant-style finish, whisk in a little cold unsalted butter off the heat at the very end. As a result, you’ll get a silkier texture and deeper shine without heaviness.
Red Wine Jus
A rich, glossy, restaurant-style red wine jus slowly reduced with beef trimmings, red wine, shallots, and herbs. Deep, savoury, and full-bodied. Perfect for steak, duck, lamb, or roasted potatoes.
Equipment
- Heavy-bottomed saucepan or small pot
- Wooden spoon or spatula
- Chef’s knife and cutting board
- Fine Mesh Strainer
- Clean saucepan for finishing
- Whisk (optional, for finishing with butter)
Ingredients
- 2 tbsp olive oil
- 200 g beef trimmings or stew beef
- 4 large shallots (peeled and sliced)
- 12 black peppercorns
- 1 bay leaf
- 1 sprig fresh thyme
- splash red wine vinegar
- 750 ml red wine (Cabernet Sauvignon or Merlot) (1 bottle)
- 750 ml low-sodium beef stock
- Sea salt and freshly cracked black pepper (to taste)
- Optional: 2–3 tbsp (30–50g) cold unsalted butter (cubed)
Instructions
- Heat olive oil in a heavy-bottomed saucepan over medium-high heat.
- Add the beef trimmings and brown deeply on all sides, 5–7 minutes. *You want real colour here, this is your flavour base.
- Add the shallots, peppercorns, bay leaf, and thyme. Cook for about 5 minutes, stirring occasionally, until softened and lightly caramelised.
- Add a splash of red wine vinegar and cook until almost fully evaporated, scraping up any browned bits from the pan.
- Pour in the red wine. Bring to a boil, then reduce until the liquid has reduced by about three-quarters (about 15–20 minutes).
- Add the beef stock. Bring back to a boil, then reduce heat to a gentle simmer.
- Cook uncovered for about 1 hour, skimming occasionally, until reduced, glossy, and flavourful.
- Strain through a fine-mesh strainer into a clean saucepan. Press lightly on the solids to extract maximum flavour, but don’t force it through.
- Season to taste with salt and black pepper.
- Reheat gently before serving.
- Optional: Whisk in cold butter at the end for a smooth, glossy finish.
- Serving suggestions Steak, Roast beef, Duck breast, Lamb, Mashed potatoes, Roasted potatoes, etc.
- Enjoy!
Notes
Storage & Reheating
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze in freezer safe containers for up to 3 months.
- Freeze in small portionsfor convenience.
- Reheat: Warm gently over low heat. Loosen with a little stock if needed.
Tried this recipe?
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