The BEST and SIMPLEST RED WINE JUS - Add this delicious sauce to your steak or any roast

Welcome back to the Global Local Top Tips and today red wine jus. This is a beautiful sauce and relatively easy to make and I'm going to go through step by step with you today how to get that perfect sauce. Let's get stuck in. The most time-consuming part about making a jus is the stock. Now we can use convenient stock that you can buy in the supermarket but only the liquid stock, not the cubes or the powders because they're going to get very salty when we reduce them down. So good quality liquid stock. If you want me to do a video on stocks I would love to do so just comment down below and I'll get on to it straight away. We used to have beef stock on all the time in the restaurants and what we'd do is we'd add to it during the day and just keep topping it up with water to get all the flavours out of the bones. We used to do that for two to three days to get that perfect rich stock. So it is time by time but I've already pre-made my stock so we're going to get straight into making the jus today. Now to get this stock on it is so so simple. It does take a little bit of time to reduce it but it's well worth it. Here I've got a litre of beef stock and I've reduced this down so it's nice and strong, beautiful flavour. I've skimmed the top of it, I've taken off all the impurities and so I've got a beautiful clear stock. To that I'm adding half a litre of red wine, good quality red wine, something that you would drink by itself. Now to that I'm going to add in 60 grams of brown sugar. Now I'm going to bring this on a low heat. I'm going to bring it to a simmer. So as you can see here I've got my jus just simmering away beautifully. Give it a little stir. So we don't need to really worry about it burning at this point because there's still quite a lot of liquid in there. This will reduce really really quickly. You'll find that it'll start having that sauce consistency almost like a syrup and it's going to be so good. Now our red wine jus is nearly there. It's reduced by two thirds at least and we can see now that it's starting to get that sauce consistency. This is the point where we need to be really really careful that we don't leave it alone for too long because if we walk away from it and it starts to stick it'll burn really really quickly. So we're going to lower the heat just a little bit and I'm going to bring it down to a really slow simmer just to finish it off for maybe another four or five minutes. So our jus is nearly ready and how we can tell it's just kind of gone into a syrup and when I give it a little bit of a swirl in the pan it really does thicken up a lot and then it'll settle back down again almost like you would with a syrup, a golden syrup or a maple syrup. Almost that consistency. That is perfect. Get our spoon in there and we can just see that it coats it perfectly. That's ready to go. So here we have it. You can see it's beautifully and clear and if we just pour it in here you can just see how awesome that is. You can also see how much we've reduced it down. You can just see that sauce consistency. Just beautiful over some roast pork or a nice steak. It's perfect. So now you can see in restaurants and hotels why red wine jus can cost so much to produce because it's a large amount of time especially with the stock component of it and then with the raw ingredients you start off with quite a large amount and then you end up with a very very small result but the flavors are there. It's beautiful. So there you have a red wine jus. It takes a little bit of time to create this sauce but my god isn't it worth every second of it. Now you can can make this sauce and you can freeze it. You can freeze it in an ice cube tray and you can put it in your freezer and then when you want it take out one ice cube worth and put it into a saucepan, heat it up and there you have it for your meal. So there's ways around this where you can pre-prepare it. I hope you enjoyed. Please like, hit that subscribe button, hit that bell icon. Leave any comments down below, any dishes that you'd like me to create in our next video. We'll see you soon.