Simon
Never wash your jus pot. I can smell the entire history of the British Empire in my jus pot. Victorian cabbages. Broths. Pig's heads. Calf's feet. Turtle soups. And there's something else, something I just can't put a name to. I have a feeling it might be pants.
Some silly chambermaid, washing the Master's pants in the jus pot.
Minty A finalised bay leaf. A puff of fresh thyme. An embarrassed garlic clove, halved.
Leave to soft-bubble for six to eight hours. Take out the bones and give them to your dog. It should be a labrador or lurcher.
To turn this stoque into a jus, simply hot-bubble, then undersell, wood-creaming the decadence off the top, till it's nicely gathered and has real attitude.
And there you have it, classic basic beef jus, with that je ne sais quoi we all know.
1. Jus Sauce cont. 