Veal jus

Veal jus

By
From
Becasse
Makes
1 litre
Photographer
Steve Brown

When properly made, this is the king of sauces! So many cooks miss the point with a simple jus such as this: caramelised meat juices. That’s it. It’s not difficult to achieve, but if the cook doesn’t respect the caramelisation process and the delicate flavour of the young calf then the result will be simply a dull sauce lacking flavour and freshness.

Ingredients

Quantity Ingredient
80ml non-scented oil
1.5kg veal shoulder, diced to 2 cm cubes
150g unsalted butter, diced
150g shallots, finely sliced
150g button mushrooms, finely sliced
200ml white wine
80ml madeira
1.5 litres Brown veal stock
1 litre Brown chicken stock
salt
freshly ground pepper

Method

  1. Heat a large heavy-based saucepan over a high heat. Add the oil and then the veal in a single layer. It’s important not to overcrowd the pan or the meat will stew rather than brown. Sear the veal all over then add the diced butter and heat to a light nut-brown foam. Lower the heat and caramelise gently, stirring from time to time. As you stir, scrape up the sticky sediment from the bottom of the pan and baste the veal. Cook for 5–10 minutes.
  2. Add the shallots and mushrooms and cook for around 5 minutes until they have caramelised a deep golden-brown. They should smell pleasantly savoury – not at all bitter. Tip the contents into a colander to drain off the fat then return around two-thirds of the meat and vegetables to the pan. Deglaze with the white wine, being sure to scrape up all the sticky sediment from the bottom of the pan. When the wine has reduced to a sticky syrup, add the Madeira and bring back to the boil.
  3. Tip into a large stockpot and add the veal and chicken stocks. Bring to a simmer slowly, skimming to remove any fat or sediment that rises to the surface. Lower the heat and simmer gently for 30 minutes, skimming frequently.
  4. Pour through a chinois or fine sieve then return the liquid to a clean pan and bring to a boil. Boil to reduce by half, skimming frequently to remove any impurities. Add the reserved meat and vegetables to the pan, bring back to the boil then remove the pan from the stove and leave to infuse for 5 minutes.
  5. Leave to cool slightly then pour through a chinois or fine sieve. Don’t press the contents to extract more liquid as it will make the jus cloudy. Finish with an extra splash of Madeira and season with salt and pepper. The jus will keep in the refrigerator for 4 days or up to a month in the freezer.
Tags:
restaurant
Becasse
Justin
North
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