Recipe BookKitchen FoundationsSauces & Jus

Two-Hour Red Wine Jus

Name: Two-Hour Red Wine Jus
Yield: Variable finished yield, reduced to nappé from approximately 2 to 3 litres of quick jus base
Ingredients: 1.5 kg Beef or veal bones, chopped small; 1 large Onion, chopped; 1 large Carrot, chopped; 1 stalk Celery, chopped; 2 cloves Garlic, smashed; 2 tbsp to 3 tbsp Tomato paste; 300 ml Dry red wine; 1 sprigs to 2 sprigs Thyme; 1 each Bay leaf; 6 each to 8 each Black peppercorns; 3 L Cold water, approximately, enough to cover; 500 ml Dry red wine; 2 tbsp Shallots, finely diced; 1 tsp Black peppercorns, crushed; 1 sprig Thyme; a tiny splash, optional Balsamic vinegar; 1 tbsp to 2 tbsp Cold butter; to taste Fine salt; a tiny pinch only if the wine is too sharp Sugar

Jus al Vino Rosso

A fast brown-stock and red-wine reduction workflow for service.

Dark mahogany red wine jus reduced to a glossy fluid nappe.

A practical jus built when there is no long stock already waiting. The brown stock and wine reduction are made in parallel, then combined and reduced to nappé before a final fine strain and a little cold butter.

Variable finished yield, reduced to nappé from approximately 2 to 3 litres of quick jus base

Cook this

Ingredients

Batch

Quick brown stock

Beef or veal bones, chopped small1.5 kg
Onion, chopped1 large
Carrot, chopped1 large
Celery, chopped1 stalk
Garlic, smashed2 cloves
Tomato paste2 tbsp to 3 tbsp
Dry red wine300 ml
Thyme1 sprigs to 2 sprigs
Bay leaf1 each
Black peppercorns6 each to 8 each
Cold water, approximately, enough to cover3 L

Red wine reduction

Dry red wine500 ml
Shallots, finely diced2 tbsp
Black peppercorns, crushed1 tsp
Thyme1 sprig
Balsamic vinegara tiny splash, optional

Finish

Cold butter1 tbsp to 2 tbsp
Fine saltto taste
Sugara tiny pinch only if the wine is too sharp

Method

Quick brown stock

Roast the chopped bones at 200°C for 25 to 30 minutes. Add the vegetables for the final 10 minutes.
Deglaze the roasting tray with a splash of the red wine or water and scrape all the fond into the stockpot.
Cover the bones and vegetables with the cold water and bring to a rapid but controlled simmer, skimming foam as it rises.
Cook the tomato paste until dark and aromatic, then add it with the thyme, bay leaf, peppercorns and garlic.
Simmer uncovered for 60 to 70 minutes and strain through a fine sieve or chinois.

Wine reduction, made in parallel

Sweat the shallots lightly in a little neutral oil until translucent.
Add the 500 ml red wine, crushed peppercorns and thyme.
Reduce over medium heat until syrupy, about 45 minutes. Add the optional small splash of balsamic only if the wine needs brightness.

Combine and finish

Add the strained quick brown stock to the wine reduction.
Simmer uncovered over medium-low heat until the sauce coats the back of a spoon with a fluid nappé consistency.
Taste and season with salt. Use only a tiny pinch of sugar if the wine remains aggressively sharp.
Strain once more through muslin or a very fine chinois.
Off the heat, mount with the cold butter for gloss and silkiness.

Chef’s notes

The source describes the quick stock as a 2 to 3 litre jus base but does not state the final volume after the nappé reduction. The yield therefore stays deliberately variable rather than pretending to a final litre figure.
Marrow bones contribute richness while knuckle bones contribute gelatin. A Cabernet and Shiraz blend or Merlot works well; avoid heavily oaked wine.

Keeping

Cool rapidly. Refrigerate at 5°C or below and use within 3 to 4 days, or freeze in small service portions. Reheat gently and remount only if needed.

Allergens and diet

Celery. Milk. Sulphites, from the wine.

Last refined · September 2026