Meat Jus

Preparation info

  • Difficulty


  • yield:

    1 cup

Appears in


By James Peterson

Published 1991

  • About


meat trimmings or bones 1 lb 500 g
onion, 1 small 3 oz 100 g
carrot, 1 small 3 oz 100 g
pure olive oil 2 tbsp 30 ml
freshly chopped thyme leaves 1 pinch 1 pinch
white wine ½ cup 125 ml
brown chicken stock, brown beef stock, or water 3 cups 750 ml


  1. Remove as much fat as possible from the meat trimmings or bones.
  2. Peel the onion and carrot and and dice into ¼-inch (5 mm) cubes.
  3. Heat the olive oil in a 4-quart (4 liter) heavy-bottomed pot or saucepan. Add the meat trimmings or bones and vegetables.
  4. Brown the meat trimmings and vegetables over medium heat for 10 to 20 minutes. (If the pot is too crowded for the meat and vegetables to brown, do not worry; the juices are the concern here, and they will brown on the bottom of the pot.) As the mixture browns, keep checking the bottom of the pot to see whether the juices are beginning to adhere and caramelize. There may be an initial stage when the trimmings have released juices that have not yet browned.
  5. When the juices have browned (the fat will also separate out at this point, so you can pour or ladle it off), add the thyme leaves. Stir for a minute or two, then add the wine. Scrape the bottom of the pot with a wooden spoon so that the caramelized juices dissolve in the wine. Continue cooking until the juices caramelize a second time.
  6. Add cups (375 milliliters) of the stock to the pot, scrape up the juices, and let the stock reduce until the juices caramelize a third time. If there is a large amount of fat, carefully drain or ladle it off.
  7. Turn down the heat and add the rest of the stock to the pot. Gently bring the stock to a simmer and cook the mixture for 3 minutes. Skim off any scum or fat that floats to the surface.
  8. Strain the jus through a fine chinois.