Ingredients:

  • 2 lbs (900g) beef bones (preferably knuckles, shanks, or oxtail)
  • 2 tbsp (30ml) olive oil
  • 1 large yellow onion, roughly chopped (approx. 200g)
  • 2 carrots, roughly chopped (approx. 150g)
  • 2 celery stalks, roughly chopped (approx. 100g)
  • 4 cloves garlic, crushed
  • 1 tbsp (5g) tomato paste
  • 1 cup (240ml) dry red wine (e.g., Cabernet Sauvignon, Merlot)
  • 8 cups (1.9 liters) beef broth, low sodium
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 1 tsp black peppercorns, crushed
  • Salt and freshly ground black pepper, to taste

Instructions:

  1. Preheat oven. Toss beef bones with olive oil, salt, and pepper. Roast until deeply browned.
  2. Sauté onions, carrots, and celery in the pot used for the jus, using the rendered fat from the bones if possible. Add garlic and tomato paste towards the end.
  3. Deglaze the pot with red wine, scraping up any browned bits from the bottom (fond). Reduce wine until almost dry.
  4. Add the roasted bones, beef broth, thyme, bay leaf, and peppercorns to the pot. Bring to a simmer, then reduce heat to low and simmer uncovered for 4-6 hours, skimming off any foam or impurities that rise to the surface.
  5. Strain the jus through a fine-mesh sieve or cheesecloth-lined colander. Discard solids.
  6. Use a fat separator to remove excess fat. If desired, reduce the jus further to concentrate the flavor, simmering until it reaches the desired consistency. Season with salt and pepper to taste.