Beef Jus

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Preparation info

    • Difficulty


Appears in

Mile 8: A book about cooking

Mile 8

By David Higgs

Published 2018

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  • 160 g shallots
  • 6 cloves garlic – crushed
  • 30 ml olive oil blend
  • 150 g mushroom trimmings
  • 300 g port
  • 500 g red wine
  • 3 litres beef stock


In a pot, cook the shallots and garlic in the olive oil until the shallots are soft and caramelised. Add the mushroom trimmings and sweat for 5 minutes. Add the port and red wine. Simmer the liquid until it is reduced by two-thirds. Add the beef stock and simmer for 45 minutes until the liquid has reduced to 1 litre.

Strain the liquid through a muslin cloth without forcing any liquid through. The jus should have a coating consistency as it is poured over the back of a spoon.

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