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🍽️ Dark Roast Jus

1181 kcal · 180 min · 4 servings

Ingredients

• 2 kg bones (or meat from beef, game, or poultry)
• oil (for roasting)
• 2 garlic clove(s)
• 3 onion(s)
• 3 large carrot(s)
• 100 g celery
• 2 tbsp tomato paste
• 1 liter red wine
• 3 liter water
• peppercorns
• 2 bay leaf(s)
• salt

Instructions

1. 1. Rinse the bones and meat under running water.
2. 2. Cut the meat and bones into cubes roughly the size of a walnut.
3. 3. Heat some oil in a large pot.
4. 4. Sear the meat and bone pieces in the hot oil until browned.
5. 5. Place the seared pieces into an oven.
6. 6. Roast the pieces in the oven for about two hours until they are deeply browned.
7. 7. Cut the vegetables into walnut-sized pieces as well.
8. 8. Add the vegetable pieces to the roasted bones and meat.
9. 9. Roast the vegetables with the bones for another 30 minutes.
10. 10. Stir the tomato paste into the mixture.
11. 11. Fry the tomato paste briefly until it darkens.
12. 12. Deglaze the pot with red wine.
13. 13. Let the wine liquid reduce completely.
14. 14. Repeat the deglazing with red wine and reduction process several times.
15. 15. Add water to the pot.
16. 16. Bring the liquid to a boil.
17. 17. Skim off the rising foam with a spoon.
18. 18. Reduce the heat to a low setting.
19. 19. Add the spices.
20. 20. Place the lid on the pot.
21. 21. Let the sauce simmer gently for several hours.
22. 22. Place the pot in the refrigerator or a cold place if you need to take a break.
23. 23. Continue the preparation the next day.
24. 24. Pour the finished sauce through a coarse sieve.
25. 25. Remove the solid components like bones and vegetables.
26. 26. Continue to boil the strained liquid until it has reduced by half.
27. 27. Pass the sauce through a fine sieve.
28. 28. Pour the hot sauce into preserving jars.
29. 29. Seal the jars tightly.
30. 30. Store the jus in the refrigerator.
31. 31. Warm the sauce before serving to make it liquid again.

Nutrition per serving

• kcal: 1181
• Protein: 11 g · Fett/Fat: 26 g · Carbs: 71 g