Beef Jus

Name: Beef Jus
Yield: Makes -¾ cup (150-200 ml)
Ingredients: 1 onion, 3 oz (80 g); 2 ½ tsp (10 g) peppercorns; 1⅛ lb (500 g) beef or veal trimmings; 1 sprig thyme; 3 ½ tbsp (50 g) butter; 1 tbsp (15 g) extra virgin olive oil; 1 clove garlic, crushed; ⅔ cup (150 ml) poultry fond blanc; 1 pinch salt; 6 cups or 1 ½ qt (1.5 L) poultry fond blanc; 6 ½ tbsp (100 g) butter; 2 shallots; 4 ¼ lbs (2 kg) beef or veal trimmings; Freshly ground black pepper; 3 ½ tbsp (50 ml) extra virgin olive oil

Preparation info

Makes -
¾ cup

Difficulty
Medium

Appears in

My Best: Alain Ducasse

By Alain Ducasse

Published 2014

About

Ingredients

Jus* base

4 ¼ lbs (2 kg) beef or veal trimmings
1

Gluten-free

Method

Jus base

Cut the trimmings into 1 ½-inch (4-cm) cubes. Peel and quarter the onion. Heat the olive oil in a saucepan; add the trimmings and bones and brown. Lower the heat. Add the butter, onion, and crushed garlic clove and brown lightly without burning. Discard the fat in the saucepan. Deglaze* and reduce, using a quarter