Two-Hour Red Wine Jus

Quick brown stock

• 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

Red wine reduction

• 500 ml Dry red wine
• 2 tbsp Shallots, finely diced
• 1 tsp Black peppercorns, crushed
• 1 sprig Thyme
• a tiny splash, optional Balsamic vinegar

Finish

• 1 tbsp to 2 tbsp Cold butter
• to taste Fine salt
• a tiny pinch only if the wine is too sharp Sugar