Basic Jus (Brown Stock) | JUS ORDINAIRE
Course: MainServings
4
peopleCooking time
12
hoursDiscover the classic culinary foundation with this Basic Jus (Brown Stock) recipe, also known as Jus Ordinaire. This recipe is the backbone of many sauces and is essential for enhancing the flavors of your dishes. With a rich combination of veal or beef, chicken trimmings, and aromatic vegetables, this stock recipe is slowly simmered to perfection and yields 1 litre of flavorful jus, making it perfect for home cooks and professional chefs alike.
Ingredients
- Basic Jus (Brown Stock)
750g veal or beef meat
1kg knuckle and/or marrow bones
200g chicken trimmings/carcass
1 large carrot
1 large onion
75g pork rind, or half a pigs trotter
1 bouquet garni (stick of celery, parsley, thyme, bay leaf)
1 pinch of salt
water
Directions
- Basic Jus (Brown Stock)
- In a large pot add the knuckles/bones with enough water to cover. Gradually bring to the boil and skim off any foam and fat that rises to the surface.
- Once boiling, add a glass of cold water into the pot and continue to skim off any fat that rises. Simmer for 10-12 hours, topping up with water when needed. Once done strain to collect the bone broth, keeping the bones aside.
- In a large pot, line the bottom with the pork rind, fat side down, and layer on top the carrot and onion (chopped up). In the next layer, add the meats (in large chunks), bones, and bouquet garni. Cover with a lid and let gently sweat, over a low heat, without disturbance for 20 minutes.
- When the juices at the bottom of the pot have a light golden hue, add half a glass of water and cover with the lid again for a few minutes. Remove the lid and reduce right down until only a tablespoon of golden liquid remains. Repeat this process once more.
- Add a pinch of salt and bone broth to barely cover. Bring to the boil and skim the top. Cover with a lid, leaving a small gap for steam, and, over a low heat, gently simmer for 4-5 hours.
- Strain the stock and allow to cool, uncovered, to room temperature.
