Grand Jus

For the Grand Jus, first cut carrots, yellow beets, celery and onion very coarsely. Besides, put the biggest pot you have at home and heat oil. You don’t have to be sparing with oil here.

Then roast the vegetables – except the onions – in it strongly. When the vegetables are already roasted a little dark, add the onion.

All the vegetables can be roasted very dark (not black). Then add tomato paste and sweat it in. Do not worry, at the bottom of the pot the roasting substances will settle.

Deglaze everything with red wine and reduce. The roasted aromas at the bottom of the pot can be easily scraped off. At the same time, heat the oven to 200 °C and roast the bones with the meat sections in it (about half to three quarters of an hour).

Repeat the procedure with the red wine over and over again until you have emptied the 2 bottles of red wine. When the bones are nicely browned, add them to the pot.

Add water (until everything is nicely covered) and simmer for 6-7 hours. Use a ladle to deglaze the turbid matter that settles on the surface during cooking.

Finally, season the brown stock with a little salt, juniper berries, bay leaves and peppercorns and boil it for a while.

Prepare a second pot. Place a sieve with an etamin on it. Slowly strain the stock into it. Shake the etamin a bit to help the stock drain.

Do not be alarmed, a lot of stock will not be left over in the end.

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