Ingredients:

  • 2 Tbsp Beef drippings or rendered fat (30 ml)
  • 2 medium Shallots, finely diced (approx. 100g)
  • 1 medium Carrot, finely diced (approx. 75g)
  • 1 medium Celery stalk, finely diced (approx. 75g)
  • 2 cloves Garlic, smashed
  • All available Reserved roasting pan fond/drippings
  • 120 ml Dry Red Wine (e.g., Merlot/Cabernet)
  • 1 litre Low-sodium Beef Stock (1000 ml)
  • 250 ml Water
  • 3 sprigs Fresh Thyme Sprigs
  • 1 large Bay Leaf
  • 1 tsp Worcestershire Sauce (5 ml)
  • Kosher Salt, to taste
  • Freshly Ground Black Pepper, to taste

Instructions:

  1. Sauté Aromatics: Heat the beef drippings/fat in a saucepan over medium heat. Add the diced shallots, carrot, and celery. Cook gently for 8–10 minutes until softened and translucent, but not browned. Add the smashed garlic for the last 2 minutes.
  2. Activate the Fond: Add the reserved roasting pan fond (dark, stuck bits) to the saucepan and scrape the bits into the mixture.
  3. Deglaze: Increase the heat to medium-high. Pour in the red wine (if using). Scrape the bottom of the pan vigorously to dissolve all the remaining caramelised bits. Let the wine reduce by half (about 3-4 minutes) until it becomes syrupy.
  4. Add Stock and Water: Pour in the beef stock and water. Add the thyme sprigs, bay leaf, and Worcestershire sauce.
  5. Simmer and Reduce: Bring the mixture to a gentle simmer. Reduce the heat to low. Simmer, uncovered, for 1 hour 30 minutes to 1 hour 45 minutes, or until the volume has reduced by about 40–50%.
  6. Strain the Jus: Remove the pan from the heat. Carefully pour the contents through a fine-mesh sieve set over a clean bowl, discarding the solids (vegetables and herbs). Press down lightly on the solids to extract all the liquid essence.
  7. Remove Fat (The Skimming): Let the jus sit for 15–20 minutes. Use a shallow ladle to gently skim the layer of fat that rises to the surface, or use a fat separator. This is crucial for clarity.
  8. Final Seasoning: Return the de-fatted jus to a clean saucepan. Bring to a simmer. Taste and adjust the seasoning aggressively with salt and pepper until the flavour is robust.