Rioja Jus
Back to Beef Fillet with Rioja JusCooking
Step 1 of 9
1 of 9
Roast the bones and beef trimmings until deeply caramelised.
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What you are cooking with
- 1 kg Beef trimmings or veal bones
- 200 g Onion
- 100 g Carrot
- 80 g Celery
- 4 each Garlic, cloves
- 40 g Tomato paste
- 750 ml Rioja red wine
- 1.5 L Beef or veal stock
- 2 each Thyme, sprigs
- 1 each Bay leaf
- 6 each Black peppercorns
To finish, at the pass
- a little Rioja red wine
- a small knob, or a few drops Butter, or excellent olive oil
- a tiny splash Aged sherry vinegar