Proper Beef Jus
A true jus is not a gravy; it contains no thickeners or flour. It is a refinement of the roasting pan, highlighting the honesty of the meat itself.
Patience with the fond
The flavor lives in the dark, sticky brown bits at the bottom of your roasting pan. Do not rush the deglazing process.
- heavy roasting pan
- fine-mesh strainer
- small saucepan
- whisk
What goes in.
- 1 lbbeef trimmings, bones, or fatty scraps
- 2shallots, halved
- 1 cupdry red wine
- 2 cupshigh-quality beef stock
- 2 sprigsfresh thyme
- 1 tbspcold butter
Extracting the fond
Pour cold liquid into the hot pan to release the caramelized drippings; stir constantly until the liquid evaporates and leaves a glossy glaze on the bottom.
The method.
Sear the beef
Place the roasting pan over medium-high heat. Add beef trimmings and shallots. Sear until the beef is mahogany-colored and the shallots show charred edges.
Deglaze
Pour in the wine. Use a wooden spoon to scrape the pan floor, lifting every bit of browned material into the wine. Reduce until the liquid is syrupy.
Simmer
Add the stock and thyme. Lower the heat to a gentle bubble. Let it reduce by half until it coats the back of a spoon.
Strain and finish
Pass the jus through a fine-mesh strainer into a clean saucepan. Discard the solids. Whisk in the cold butter off the heat just before serving to give the liquid a polished sheen.
Other turns to take.
Peppercorn Jus
Add one tablespoon of cracked black peppercorns during the simmering stage for a sharp, biting finish.
Herb-Infused
Substitute the thyme with a sprig of rosemary or a smashed clove of garlic for a punchier profile.
When it doesn't go to plan.
Use a heavy-bottomed stainless steel pan to get the best color on the fond.
If the jus tastes thin, keep reducing it; the flavor concentrates as the water evaporates.
Never let the jus boil vigorously once the stock is added, or it will turn cloudy.
The ones that keep coming up.
Can I use cornstarch to thicken it?
No. A true jus is defined by its thin, clean texture. If you add thickeners, it becomes a sauce or gravy.
How dark should the jus be?
Aim for a deep, translucent amber color. It should look like high-quality tea.
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