Description
This blackberry jus recipe has a long cook time. But, it's very flavorful and really accents beef, whether the beef is smoked or grilled, or even braised such as short ribs. It freezes well, so make a batch and freeze what you don't use to have some for your next beef dish.
Ingredients
Scale
- 1/2 cup diced carrots
- 1/2 cup diced onion
- 2 TBS olive oil
- 1/2 cup diced celery
- 1/2 cup diced bell pepper
- 4 cloves garlic (roughly chopped)
- 2 TBS tomato paste
- 34 bottle good red wine ((you get to drink the rest!))
- 1 quart strong beef stock
- 2 lbsq blackberries (fresh or frozen)
- 1 cup sugar
- 1/3 cup honey
- 2 TBS fresh thyme
- 1 TBS kosher salt (plus adjust to taste)
- 1 TBS Black pepper
- 1/2 TBS Cayennne pepper
- 1/3 cup white balsamic vinegar
- 1/4 cup corn starch
Instructions
- To a medium sauce pan, add blackberries and sugar. Cook over medium-heat, mashing the berries as they get soft. Strain out seeds and solides with a fine-mesh strainer. Put juice aside.
- In a dutch oven, add oil, carrots, bell pepper, celery, and onion. Cook over medium-heat for 3 minutes. Add garlic and cook for 6 minutes, stirring often. Add salt, pepper, and tomato paste. Turn heat to medium-high. Continue to stir and "sizzle" vegetables until dark and opaque.
- deglaze pan with wine, and scrape the bottom to incorpate any "frond." After the wine has come back to a boil, reduce heat to simmer and cook until wine is reduced by half, about 15 to 20 minutes.
- Make beef stock. I recommend you use a beef base such as "Better than bouillon" or "Minors." Whatever you use, make it twice as strong as the directions call for, or if using a canned beef stock, pour into another pan and heat and reduce by half.
- Add beef stock to dish. Simmer for one hour, then pour through fine-mesh sieve. Return sauce to stovetop and bring to a simmer. Add blackberry juice.
- Cook until sauce is noticeably thickened, then add thyme. Mix corn starch and white balsamic to form a slurry, then pour into sauce. Bring to a boil then reduce to a simmer. Turn off heat and whisk in honey. Sauce should be thick and glossy.
- Prep Time: 30 minutes
- Cook Time: 4 hours
- Cuisine: American
Keywords: au jus, beef sauce, blackberry, jus, sauces