CookEat Recipe
Beef Jus with Braised Beef
An economical beef preparation that makes a clear stock, tender braised slices and a rich strained jus from one batch of meat.
Method
Steps
Step 1
Gather the ingredients: 1 kg beef with a little bone, including 400 g boneless lean beef for thin slices; 1.5 litres water, plus a little if needed; 30 g thinly sliced cured pork fatback; 30 g prosciutto, thinly sliced; 20 g butter; 1 onion, sliced; 1 carrot, sliced; A small bundle of parsley and celery stalks, with another aromatic herb if desired; 1 clove, or 9–10 lightly crushed peppercorns; 1 teaspoon sugar; Salt to taste; Optional thickening: 1 teaspoon potato starch and 1 teaspoon soft butter, adjusted to the amount of jus.
Step 2
Separate 400 g of boneless lean beef and cut it into thin slices. Put the remaining meat and bone in a saucepan with 1.5 litres of cold water. Bring slowly to a simmer, skim, and cook gently until the meat is tender, about 2 hours. Strain and keep the broth; keep the boiled meat for serving separately.
Step 3
Line another saucepan with the fatback and prosciutto and add the butter. Spread the sliced onion over the base, then lay the reserved beef slices on top. Brown over fairly high heat on the lower side.
Step 4
Add a ladleful of the prepared broth, then turn the slices and brown their other side. Add a second ladleful. Season with salt, the clove or crushed peppercorns, and the sugar.
Step 5
Pour in the remaining broth. Add the carrot and the small herb bundle. Simmer gently for about 2 hours, until the sliced meat is tender and the liquid tastes concentrated. Add a little water only if needed to prevent scorching.
Step 6
Lift out the braised slices to serve separately. Strain the liquid through a fine sieve. Skim the fat, or cool promptly and refrigerate to lift off the solid fat. The clear jus can moisten a bread-and-vegetable soup or season cooked vegetables.
Step 7
For a thicker jus to toss with cooked pasta, mash a little potato starch into soft butter. Whisk small pieces into simmering jus and cook briefly until lightly thickened. Start with 1 teaspoon each per roughly 250 ml jus and adjust; the unthickened preparation is the main method.
Step 8
Cool the meat and jus in separate shallow containers and refrigerate within 2 hours. Use within 2–3 days or freeze. Reheat thoroughly to 74°C; bring the jus to a full boil.
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