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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Mention @thewifewiththeknife or tag #wifewiththeknife