Veal jus Recipe
Indulge in our rich and savory veal jus, a luxurious sauce crafted from slow-braised veal bones and aromatic herbs. This velvety reduction enhances the flavors of any dish, adding depth and a gourmet touch to your dining experience. Perfect for drizzling over succulent meats or as a dipping sauce, our veal jus is the ultimate complement to elevate your meal.
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Ingredients
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Veal Jus Ingredients
Method
Veal Jus Directions
Roast the Bones
Preheat your oven to 200°C (400°F). Place veal bones on a roasting pan and roast for 30-40 minutes until browned.
Prepare the Mirepoix
In a large pot, combine chopped carrots, celery, onions, and whole garlic cloves. Sauté over medium heat until vegetables are softened.
Combine Ingredients
Add the roasted veal bones to the pot with the mirepoix. Pour in the water and bring to a boil.
Add Herbs and Spices
Add thyme, bay leaves, black peppercorns, and salt. Reduce heat and let simmer for 4-6 hours, skimming off any foam that appears.
Strain the Jus
After simmering, strain the liquid through a fine mesh sieve into a clean pot, discarding the solids. Adjust seasoning with salt if necessary.
Reduce and Serve
If desired, simmer the strained jus further to reduce it to a thicker consistency. Serve warm as a sauce or glaze.
