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Making a simple jus for your steak/chops

post #1 of 12
Thread Starter 

Does anyone here make jus? I often cook steaks or pork chops. Sometimes I make some kind of semi-elaborated sauce (deglaze, sautee some shallots, add some stock, monter au beurre...) but many times I don't have time or can't be bothered, so I make a simple jus by deglazing the pan with a couple of tablespoons of water. Couldn't be easier, and it cleans my carbon steel pan - so the time it takes to make the jus (about a minute?) is time saved not having to scrub the pan. 

 

What do you guys do? I absolutely love a good jus, and often water is all that's needed. Maybe S&P if needed. Sometimes I make something a bit fancier by using white wine instead of water, and sometimes I add a bit of thyme - but most of the time it's just a couple Tbspn water. 

post #2 of 12

I usually use dry vermouth, may or may not add additional seasoning depending on how the meat was seasoned before cooking.  It is very simple and quick.

 

mjb.

 

 

Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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post #3 of 12

i can think of a few but something simple with steaks i like to deglaze with a shot of red wine, add some rosemary small amount of beef stock and reduce it a little. Salt and pepper TT and what ever other seasonings you fancy. Makes for a nice simple jus.

post #4 of 12
Thread Starter 
Quote:
Originally Posted by teamfat View Post

I usually use dry vermouth, may or may not add additional seasoning depending on how the meat was seasoned before cooking.  It is very simple and quick.


Never tried dry vermouth... I think I may have some around, I should give it a try!

 

post #5 of 12


 

Quote:
Originally Posted by French Fries View Post


Never tried dry vermouth... I think I may have some around, I should give it a try!

 


Once you see how easy and quick and flavorful it is to cook with vermouth you'll buy it in bulk. 

 

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #6 of 12
Thread Starter 

 

Quote:
Originally Posted by Koukouvagia View Post

Once you see how easy and quick and flavorful it is to cook with vermouth you'll buy it in bulk. 

 

I think I may have a bottle lying around... I'll have to try.

post #7 of 12

I freeze light (no agglutinants) brown sauce in 250 ml. recipients. Not to the point of nappe. Then you can go wine reduction, add roux, etc.

Gebbe Got uns allen, uns Trinkern, einen so leichen und schönen Tod. Joseph Roth.
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Gebbe Got uns allen, uns Trinkern, einen so leichen und schönen Tod. Joseph Roth.
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post #8 of 12
Thread Starter 

I have to confess, I don't know what "brown sauce" is?

post #9 of 12

 

Quote:
Originally Posted by French Fries View Post

I have to confess, I don't know what "brown sauce" is?

 

It's espagnole sauce,"fondo oscuro", brown veal stock sauce, you know, browning bones in the oven, mirepoix, reduction for hours, etc. May be you know it by another name. One of the mother sauces.

Gebbe Got uns allen, uns Trinkern, einen so leichen und schönen Tod. Joseph Roth.
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Gebbe Got uns allen, uns Trinkern, einen so leichen und schönen Tod. Joseph Roth.
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post #10 of 12

Good Evening,

 

Good informative post.

 

According to Le Cordon Bleu, their fail proof ( for us ) JUS recipe is as follows: 

 

1. preheat oven 230 Centigrade degrees

 

2. place the following ingredients in a roasting pan:

 

1.5 kilos of veal bones

1 onion

1 carrot

2 leeks

1 celery stalk

celery leaves chopped finely

2 fresh thyme swigs

3 black peppercorns

salt

1 Bay leaf

 

3. In 45 minutes, take the veal and the vegetables and place in step 4

 

4. Prepare a stock pot of salted water and place the items on simmer for 4 hours ( to reduce slowly )

 

5. skim fat

 

6. place bowl under strainer and through a sieve, press the meat and vegetables while the stock goes in another large bowl

 

7. JUS:  readjust seasoning.

 

Kind regards.

Margaux Cintrano.

 

 

 


Edited by margcata - 4/19/12 at 11:29am
post #11 of 12
Quote:
Originally Posted by margcata View Post
...3. In 1/2 hour to 45 minutes, the veal should be tender as well as the vegetables...

I'm certain I've misread something, the recipe calls for veal bones, are you saying that Le Cordon Bleu says that veal bones will be as tender as vegetables in a half hour???

 

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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post #12 of 12

 

Chef,

 

 

I think there is a mis-interpretation ...

 

It is obvious Chef, that a veal bone shall never be as soft as a vegetable.

 

Have a nice evening.  I corrected the sentence to read clearer.

 

Margaux Cintrano.

 

 

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