Always wondered how to make a red wine jus that’s as tasty as the one from your favourite steak restaurant? The wait is over.
We’ve developed the perfect red wine jus recipe that’ll you’ll want to make every time you get the slightest craving for steak. It’s easy to make, super tasty and the perfect accompaniment to a juicy steak as well as any beef roast cuts – with a side of mashed potato, of course, to mop up every last morsel of flavour on the plate.
- 2 tbsp butter
- 1 bacon rasher
- 1 brown onion (quartered)
- 2 cloves of garlic (crushed) or 2 eschalots (chopped roughly)
- 1 sprig fresh rosemary
- 1 bay leaf
- 200 ml red wine
- 175 ml port
- 750 ml beef stock (liquid)
- 1 tsp salt *to taste
Melt the butter in a large saucepan over a low heat.
Add the bacon, shallots or garlic, and onion, then cook until caramelised.
Add the herbs, red wine and port, and bring to a boil.
Allow the liquid to simmer over a medium heat until it reduces by half.
Add stock and reduce by half again (the consistency should be thick enough to coat a spoon).
Taste and if needed, add a pinch of salt.
Remove pan from heat and strain jus through a fine sieve.
When you are ready to serve, you can return it to the pan and heat through.
Want a more concentrated, or thicker jus?
Simply keep cooking the mixture for longer, over a low heat, until it reaches your designed taste and consistency.
Avoid the temptation to use stock cubes.
While stock cubes can seem like the easy option, it’s important to use homemade beef stock because this is where most of the flavour comes from. As some stocks are naturally saltier than others, be careful of adding too much salt too soon and keep in mind that at the salt will shine through stronger the more you reduce the jus.
Choose the right wine for the best flavour.
Opt for a Shiraz, Cabernet Sauvignon, or your preferred dry red wine for your red wine jus. The fruitier or spicier the dry red wine is, the more depth of flavour the jus will have.
Like it extra rich?
You can always stir through an extra tablespoon of butter at the end, once taken off the heat, for an extra dose of richness.
Short on time?
If you prefer batch cooking and freezing, your jus can be stored in the freezer for later.