Beef jus

Course Juice
Cuisine Frans


  • 2 kg Beef or veal trimmings
  • Sunflower oil


  • 300 g carrots
  • 200 g shallots
  • 100 g cellery root
  • 1 pcs garlic head
  • 1 pcs Bouquet garni thym, parsley, bay leaves


  • 2 ltr chickenstock
  • 50 g butter


  • salt
  • black pepper


  • Sautéed the meat trimmings with the oil. Complete the browing with the butter. Remove the meat from the pan. Peel, wash and cut all vegetables into mirepoix. Crush the garlic cloves. Sautéed the vegetables into the same pan. Place back the meat in the pan and cover with the chicken broth or white chicken stock. Season with salt. Reduce the liquid and pour additional broth. Reduce the liquid and pour again additional broth. Finally reduce the liquid until the desired texture and taste are reached. Strain and pour the liquid through a fine sieve. Store in a refrigerated place. When needed heat up the jus and reduce with pieces of fresh butter
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