Can you tell me how to make a red wine jus to serve with braised beef?
Emma Knowles, Gourmet Traveller food director, writes:
Braises, by nature, have their own sauce by virtue of the cooking method. Usually you would braise meat in wine and stock (along with vegetables and other aromatics). If the cooking liquid isn’t thick or rich enough for your taste, pour it off into a saucepan and simmer to reduce. We included a great braised beef recipe in our beef feature in the April issue. There’s also a recipe for a red wine butter to accompany drier methods of cooking, such as steaks. And be sure to take a look at our Australian beef primer and the great selection of other beef recipes we have online.