Scott's Red Wine Jus

Ingredients

Scott's Red Wine Jus

Scott's Red Wine Jus

Ingredients

4kg beef neck bone 
2 large carrots
2 brown onions 
3 sticks celery
Small head garlic
12 black peppercorns 
½ bunch thyme 
2 bay leaves
1 bottle of Pepperjack Shiraz 2012

Ingredients


Cooking Directions

Cooking Directions

  1. Peel and halve the onions. Coarsely chop the carrots into 4-5cm pieces. Remove the celery leaves and cut stalks into 4-5 cm pieces and slice the head of garlic in half.
  2. Place the prepared vegetables and a few sprigs of the thyme into an oven dish with the beef bones and place into a preheated oven at approx. 200 degrees Celsius. Roast until the beef bones have browned and good caramelisation has taken place. This is essential to achieve the desired depth and richness to the stock. 
  3. Remove baking tray and tip contents into an empty stockpot and pour off any excess oil, place the now empty baking tray onto your stovetop on a low heat and add the red wine. De-glaze the pan using the wooden spoon and reduce the wine to about half. Tip the wine reduction into the stockpot.
  4. Add the peppercorns, bay leaves and about a handful of the fresh thyme to the stockpot and fill with cold water to cover everything by about 2 inches. Put the stockpot onto your stovetop and bring to the boil. Remove the lid from the stock pot and bring the temperature to a low simmer. Simmer for 8 hours until the liquid level has dropped to the level of the bones.
  5. Remove stockpot from the heat, using a gauze strainer, drain off the liquid into a large saucepan leaving the solids behind. The solids may be discarded at this point.
  6. If you wish to remove fat without the need to skim during the next step you can cool the liquid to room temperature at this point and the fats will form a skin on top which can be easily removed by hand, this will however add quite a bit more time to the process.

Cooking Directions

  1. (If you wish to keep some of the liquid for use as stock at this point you can put some in the fridge in an airtight container which should keep for 5 days or for several months in the freezer).
  2. Place the saucepan onto the stove top and begin further reducing the liquid on a medium simmer, you will also need to start skimming off the oil from the top of the liquid at this stage using the large metal spoon and discarding it into the container. It is important to remove virtually all the oil as it will detract from the texture of the finished sauce.
  3. Whilst the liquid is still quite thin but reduced enough for the flavours to develop it is necessary keep reducing the liquid down slowly until it starts to thicken and just begins to coat the back of your spoon when you stir it, taste it and it should be rich and decadently delicious, if so remove from heat immediately. This is one of the most delicate and crucial steps in the process as you can easily get complacent after spending many hours reducing to a point where the sauce will be ready but if left for a few minutes longer it will coagulate and become syrupy, it will also begin to burn.
  4. Use immediately or can be poured into ice cube trays and kept frozen in the freezer for several months, one cube is generally enough for one serve. When reheating, do so in a pot on very low heat, add a knob of butter just before you serve.

Salsa Verde pairs best with rump or skirt steak. 

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