My mum taught me how to make this red wine jus* and it makes the perfect simple sauce to use on steak or any kind of roast meat.
It’s become a go-to sauce for me (especially when entertaining big groups of people) as it can be made ahead of time, and always takes the flavour of your roast to the next level.
If you cook the meat in a pan that has the juices and burnt bits on it, whack this finished sauce in and de-glaze the pan for even more flavour. If you rested your roasted meat and there are juices, add them in to the sauce when you warm it back up to serve. For pork, sweeten it up by adding some quince paste or cranberry sauce (a small jar of each would work). Any which way you go is delicious and it’s dead set easy. Promise. Anyone can throw things in a cold pan and let it simmer for a few hours, right? The answer is RIGHT!
*jus is a French word meaning a thin gravy or sauce made from meat juices.
- 2 rashers bacon (whole not trimmed)
- 1 unpeeled brown onion
- 1 tbsp tomato paste
- 1 bouquet garni
- 375ml red wine
- 1L beef stock
Throw the bacon rashers, the unpeeled onion cut in halves, the bouquet garni, the tomato paste, red wine and the beef stock into a saucepan. Place over high heat until it comes to the boil.
Turn down the heat so it's on a very low simmer and let it reduce (uncovered) for a few hours. Let the liquid come down by at least half. It will thicken as it reduces.
Strain off and discard all the "bits" and keep the jus aside. When you are ready to serve, you can return it to the pan and heat through.
- Tie together a small bunch of herbs with string (I used bay leaves, sage, parsley, rosemary and thyme) this is called a bouquet garni (another French word meaning garnished bouquet that is used in stocks, soups and stews and is removed prior to serving). I love these little posies for the pot!