Au jus is a French culinary term meaning “with juice”. It refers to meat dishes prepared or served together with a light gravy, or broth, made from the fluids secreted by the meat as it is cooked. In French cuisine, cooking au jus is a natural way to enhance the flavour of dishes, mainly chicken, veal, and lamb. Here we have thyme flavoured Jus – Italian style.
Ingredients for 3 Lt
| Qty | Unit | Description |
|---|---|---|
| 1 | Kg | Lamb bones |
| 1 | Kg | Lamb curry cut |
| 1.5 | Kg | Onions |
| 0.1 | Kg | Peeled garlic |
| 0.01 | Kg | Bay leaf |
| 1 | Kg | Tomato pelati |
| 0.3 | Kg | Celery |
| 1 | Litre | Redwine local |
| 0.1 | Litre | Honey bee brandy |
| 0.02 | Kg | Salt |
| 0.1 | Litre | Refined oil |
| 0.05 | Kg | Thyme |
| 0.03 | Kg | Flour |
| 0.1 | Kg | Butter |
Method:
- Blanch the bones in cold water and strain
- Roast the bones in a moderately hot oven until golden brown
- In a stockpot, heat oil and saute mirepoix (onion, garlic, celery) and lamb curry cut until brown.
- Flambe with brandy. Add flour and cook. Now add pelati and cook further
- Add cold water, red wine, bay leaf, thyme and simmer until reduced to a thick consistency
- Strain the sauce and add the chilled butter and emulsify before serving