Ingredients:

  • 2 Tbsp (30 ml) Pan Drippings/Fat (Skimmed from the roasting pan)
  • 1 medium Yellow Onion (roughly chopped)
  • 1 large Carrot (roughly chopped)
  • 1 Celery Stalk (roughly chopped)
  • 3 medium Garlic Cloves (smashed, unpeeled)
  • 1 Tbsp (15 ml) Tomato Paste (optional)
  • 120 ml (½ cup) Dry Red Wine (Cabernet Sauvignon or Merlot)
  • 5 L (6 cups) Unsalted Beef Stock (Low Sodium)
  • 500 ml (2 cups) Water (or extra stock)
  • 1 large Bay Leaf
  • 3-4 sprigs Fresh Thyme
  • 1 tsp (5 ml) Whole Black Peppercorns
  • Fine sea Salt (To taste, added at the very end)

Instructions:

  1. Sauté Aromatics: Heat a heavy-bottomed saucepan over medium-high heat. Add the pan drippings/fat. Sauté the chopped onion, carrot, and celery until they are well softened and beginning to caramelise (about 8–10 minutes).
  2. Add Tomato Paste: Stir in the tomato paste (if using) and cook for 1 minute until it darkens slightly and loses its raw smell.
  3. Deglaze: Pour in the red wine. Bring to a rapid simmer, scraping up any dark, stuck-on bits (the fond) from the bottom of the pan. Reduce the wine by half (about 3 minutes).
  4. Add Liquid and Herbs: Add the beef stock, water, bay leaf, thyme sprigs, peppercorns, and smashed garlic. Bring the liquid up to a vigorous boil, then immediately reduce the heat to the lowest setting to maintain a bare, 'shivering' simmer.
  5. Simmer: Simmer, uncovered, for 1.5 to 2 hours. Skim any significant impurities or fat that rise to the surface every 30 minutes using a ladle.
  6. Strain: Pour the entire mixture through a fine-mesh sieve into a clean saucepan or bowl, pressing lightly on the solids to extract all the liquid. Discard the spent vegetables and herbs.
  7. Chill (Optional but recommended): For maximum clarity, transfer the strained liquid to a bowl and chill it immediately in the fridge or freezer until the fat solidifies on the top (about 30 minutes).
  8. Skim Fat: Once chilled, scrape off the solid layer of fat from the top.
  9. Intense Reduction: Return the defatted liquid to the clean saucepan. Bring the liquid back to a simmer and reduce it rapidly until the volume has reduced by approximately 60–75% and it lightly coats the back of a spoon (15–25 minutes).
  10. Final Seasoning: Taste the reduced Au Jus. Since salt concentrates during reduction, season carefully now with fine sea salt only if needed.
  11. Serve: Serve the Rich and Clarified Classic Beef Au Jus hot immediately, pouring it into a gravy boat or individual ramekins.