Cómo preparar jugo de carne. Receta de Kevin Kindland

Ingredients

• 12 kgbeef bones
• 5 kgchicken necks
• 5split pig trotters
• 8onions, halved
• 16carrots, halved
• 12celery sticks, halved
• 4leeks, halved
• 75 gthyme (about three-quarters of a bunch)
• 4 headsgarlic, halved
• 3bay leaves
• 200 gtomato purée
• 750 mlred wine
• 12flat mushrooms
• Enough to coverwater
• 1 Ltomato juice
• 500 mlbrandy
• 1 Lred wine
• 500 mlMadeira
• A few sprigsthyme
• 1 kgchicken wings, cut into three pieces
• A littleoil
• 300 gbutton mushrooms, sliced
• 300 gshallots, sliced
• A few sprigsthyme
• 200 mlred wine
• 100 mlsherry vinegar

Instructions

1. 1

   Heat the oven

   Preheat the oven to 170°C (325°F/Gas 3).

2. 2

   Brown the bones

   Roast the bones until browned, then drain off the oil.

3. 3

   Build the stock

   Put the bones in a large stockpot with the remaining Stage 1 ingredients and enough water to cover.

4. 4

   Simmer and skim

   Bring the pot to a simmer and skim the surface.

5. 5

   Settle the solids

   Turn off the heat and let the bones and vegetables sink to the bottom. Turn the heat back on and bring the stock to just below a simmer, with little or no movement in the pot.

6. 6

   Cook the stock

   Cook over the lowest possible heat for 12–18 hours, skimming frequently. Strain the mixture into a clean pan.

7. 7

   Reduce the liquids

   Add the tomato juice, brandy, 1 L red wine, Madeira and a few sprigs of thyme to a large pan. Bring to the boil and reduce by half. Strain through a fine chinois, chill, then remove any solidified fat from the surface.

8. 8

   Brown the wings

   Brown the chicken wings in a little oil.

9. 9

   Cook the vegetables

   Add the sliced button mushrooms and shallots and cook until golden brown.

10. 10

    Deglaze and reduce

    Deglaze the pan with the sherry vinegar, then add the 200 ml red wine, beef stock and a few sprigs of thyme. Reduce to 5 L, skimming off any scum.

11. 11

    Strain the jus

    Pass the mixture through a chinois, then strain it again through damp muslin.

What is beef jus?

Jus is a concentrated, savoury sauce traditionally made from meat juices or a richly flavoured stock. It is closely associated with French cooking, while this recipe’s broad mix of beef, chicken and pork bones builds a particularly layered base.

Long, gentle cooking extracts flavour from the bones without vigorously boiling the stock. The later reductions of wine, Madeira, tomato and chicken wings add further depth and body.

Nutrition and macros by portion

The nutrition label shows one serving as written: 350 calories, 30g protein, 20g carbs, 16g fat.

The bones, chicken necks, trotters and wings supply most of the protein and fat, while the tomato, wine and vegetables contribute some carbohydrates; the reduced liquids concentrate their flavour. Serve a modest amount alongside lean roast meat and plenty of vegetables for a more balanced plate.

Building the stock

Roasted bones: browning them first gives the stock a darker, more savoury flavour. Drain away the roasting oil before transferring them to the stockpot.

Vegetables and aromatics: the onions, carrots, celery, leeks, garlic, mushrooms, thyme and bay leaves contribute sweetness and fragrance as the stock cooks.

Keep the heat gentle

Quiet cooking: after bringing the stock to a simmer, let the solids settle and lower the heat until the surface barely moves. A rolling boil can make a stock cloudy and harder to clarify.

Regular skimming: remove the foam and scum as they rise, especially during the long cooking period. This helps keep the finished jus cleaner in flavour.

The reductions

Wine and spirits: the Stage 2 liquids are boiled and reduced by half before being strained and chilled. Cooling allows solidified fat to be lifted from the surface.

Chicken wings: in the final stage, browning the wings, mushrooms and shallots before deglazing gives the sauce another roasted layer. Reduce the combined mixture to 5 L as directed.

Straining for a smooth finish

First pass: strain through a chinois to remove the larger pieces of bone, meat and vegetables. Avoid pressing the solids hard if you want to keep the liquid clear.

Final pass: damp muslin catches finer particles that pass through the chinois. Use a clean cloth and let the jus drain through rather than forcing it.

When to serve it

Beef jus is a natural partner for roast beef, steak or other roasted meats, where a small amount can bring a concentrated savoury note to the plate. It also works alongside potatoes and vegetables that can catch the sauce.

Because this recipe makes a large batch, portion the finished jus for later use. Warm only what you need and avoid boiling it hard once it is ready.

Recipe notes & tips

• Use a stockpot large enough to hold the bones and vegetables with water covering them.
• Keep the stock at a very gentle heat throughout its long cooking time.
• Skim regularly during both the stock cooking and final reduction.
• Let the strained Stage 2 mixture chill fully before lifting off the solidified fat.
• Strain the finished jus through damp muslin for a smoother result.

Variations

• More herbs: add a few extra thyme sprigs during the final reduction for a stronger herbal note.
• Deeper roast flavour: brown the bones thoroughly before starting the stock.
• Less Madeira: replace some Madeira with red wine while keeping the total liquid amount the same.
• Serving sauce: reduce a portion further in a small pan if you want a thicker consistency at the table.

Common mistakes to avoid

• Boiling the stock hard: a rolling boil can cloud it; keep the heat low enough for barely any movement.
• Skipping the skimming: foam and scum can affect the clean finish; remove them as they appear.
• Crowding the roasting tray: bones brown better with room around them; use more than one tray if needed.
• Pressing the solids: forcing them through the strainer can make the jus cloudy; let the liquid drain gently.
• Leaving the fat on: chill the strained Stage 2 mixture and remove the solid layer before continuing.

How to store

Cool the finished jus promptly and refrigerate it in a covered container; use within 3 days, or freeze in portions for up to 3 months. Reheat gently in a pan until steaming hot, without letting it boil vigorously.

Frequently asked questions