Beef and Veal Jus

In the basic recipe, these start out as stocks, and then for use in other recipes, they are reduced to a sauce consistency. I’ve found a sauce which will cut out all of this, and is an instant jus to use as a base sauce in many of the recipes asking for veal or beef jus. Madeira Wine Gravy or White Wine Gravy are both made by Crosse & Blackwell in their Bonne Cuisine range, and should be available in just about every supermarket or good grocery shop. The Madeira flavour gives it good body and, when made, it has a lovely glossy finish. I’ve tried it with the Braised Oxtails and in Onion Gravy, and my only advice is to mix it with 600 ml (1 pint) of water instead of 300 ml (10 fl oz). This way, when slow braising or stewing, there’s room for reduction and it won’t become too thick. If you are cooking oxtail for four to six people, then I would use two packets and 1.2 litres (2 pints) of water. This would make a stock consistency, but once the meat is cooked, you’ll finish with a good, rich sauce.