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Meat jus
Makes 250g Sauces and accompaniments
Ingredients
- 3kg bones and meat offcuts
- 60g olive oil
- 600g onions, roughly chopped
- 1 carrot, roughly chopped
- 4 celery stalks, roughly chopped
Method
Preheat the oven to 230C/210C F/Gas 8. Arrange the bones and offcuts on a baking tray and roast for 15-20 minutes to caramelise, taking care not to let them burn.
Meanwhile, heat the oil in a large pan over a low-medium heat. Add the vegetables and cook for 15 minutes. Add the roasted bones to the pan and pour over 4 litres cold water to cover them. Bring to the boil, then reduce the heat to low and simmer for 4-6 hours. As it cooks, use a slotted spoon to skim as much foam as possible from the surface.
After the cooking time is up, strain the liquid through a sieve, then return it to a pan set over a medium heat and reduce until thickened and glossy. Store the jus in an airtight container in the fridge for up to 5 days.
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