How to make a delicious & simple Red Wine Sauce (Jus)

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I wanted to see if i could make a red wine sauce from store bought shelf stable stock so I made two, One with homemade stock and one with store bought stock.
The results somewhat surprised me!
Ingredients for the store bought Version
- 3L stock, All beef or 2L beef 1L chicken if store bought get the low sodium
- 1 large carrot
- 2 small brown onions
- 1/2 head garlic
- 750ml red wine
- 400ml port or twiny wine
- 1kg beef trim (not to much fat on it)
- cornflour to thicken if needed
- Salt to taste
New long format videos on RU-vid every Sunday and new short format content every day on YT shorts, Instagram Reels and Tiktok.
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For any business related questions please email Emily on e.larkins@bornbredtalent.com

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Опубликовано:

3 июн 2022

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Комментарии : 240

@joshstiltner 2 года назад

Thank you Andy. Because of you, and other great YT Chefs like you, I’ve enrolled in Culinary School and start next month. You’ve motivated me. I hope to be as good as you someday. Keep up the great work.

@vargnaar Год назад

Good on ya, Josh. Hope it's going great for you so far.

@poopfacemctavish7080 Год назад

It’s been 9 months. What has happened, Josh?

@bad3032 Год назад

He got out with 60k in debt and got a job as an entry level prep cook for 15$ an hour and realized he could've just applied at a nice restaurant and expressed to them his ambitions and would've been in a better position

@MrCallumreid Год назад

Think you might've burnt your garlic mate, that's bitter as. Good on ya Josh! Cook your heart out! ❤

@Harosho Год назад

Congratulations

@alexandragrace8164 11 месяцев назад

Binge watching all of Andy’s videos while I’m waiting for his cookbook! Absolutely love the philosophy you share about cooking Andy! I am a former commercial cook in a catering kitchen. But I’ve never been as good a home cook as my sister. Your channel is inspiring and informing me!

@Unclejamsarmy 2 года назад

One of the best cooking teachers ever - articulate and straight to the point is really helpful, a lot of this kind of media is harder to actually learn from when it’s trying to be as entertaining as it is informative

@drgeorgek 2 года назад

Making stocks is one of my guilty pleasures… and so easy. I definitely love watching them bubble away over hours and induction is best for it as you can finely adjust the heat via the digital control. Definitely worth doing over 1-2 days and then freeze the excess. An ice cube size of this stock/jus thrown into any braise seriously elevates it

@NC19 2 года назад

Cheers Andy! Been trying some of your recipes and none have disappointed so far!

@130crowd 2 года назад

The veil has dropped! Andy's beyond professional, he's v good at describing the process, the flavors, the qualities of a good jus. V informative. Thanks!

@andy_cooks 2 года назад

Thank you for watching !

@stevetindall3766 2 года назад

Excellent video Andy. These technical videos are great for us home cooks. Keep it up.

@johnatkin3983 Год назад

Hey thanks for that. Very informative. I'm a cook in the UK and it's been a long time since I made something like this so I appreciate the reminder. I respect and agree with everything you said. Top man.

@user-oe9lx9qq2n 2 года назад

Andy! Love the videos! Thanks so much! Can you show the fan base here how you make the bone stock! I asked my local butcher if he could keep me some trimmings and surprisingly he was super happy to do that. Would love to see how you make the bone stock as I would love to do it for Christmas or something!

@CoffeeggSPWL 16 дней назад

Thank you Andy. I randomly found your channel so long ago when looking for Dutch dishes as I wanted to do something for staff meal that would be able to represent the Dutch people. Thank you for your knowledge you are a good teacher.

@4and20blackbirdsbakedinapi6 Год назад

Love your channel. You’ve won me over. Would you be able to make Hainanese chicken rice, with the chili sauce and the liver that can be ordered with it? The liver part is not found anywhere on RU-vid, and you might end up being the first to make it. Thank you Andy. Keep producing more videos. You’re doing a great job.

@beeaura 2 года назад

Andy, love your work. Been following since your start. Just want to wish you good health for the great media you’re giving us. Please take care so we can have you around for my toddlers to learn from, when you old and wrinkly!!!

@kevinjameshulipas4725 2 года назад

Love this video! I was unexpectedly pleased to discover your channel! Love the attention to detail and production!

@warwickkowalczyk Год назад

Love this video, and your channel Andy. So great tips everywhere. Well done and thank you

@kimberlysmith697 2 года назад

Excellent teaching, I can't wait to make it. Thank you

@ldarr1986 2 года назад

I always cook turkey dinner at Xmas time. And I always make fresh stock for gravy but over the course of the day I sieve my stock through paper towel. Takes a bit but if you can do that 3 times through the afternoon it comes out as clear as atore bought with all the fresh flavor.

@jeffpickard5548 2 года назад

Such inspiration!! Absolutely love watching your channel. I’ve learned so many tricks. Do you have a video/recipe on your 30hr stock?

@TheNameIwantedWasTkn 2 года назад

So I had a punt at making red wine jus a couple of years ago and since then I’ve played with my technique it to get to where it is now, other than splitting the hard and soft veg and mixing in some chicken stock this is remarkably close to what I came up with - feeling validated so thanks for the video!!! Now to try it with some chicken stock added 👌

@potatopatch5202 2 года назад

This is the first vid i watched that wasnt a short. Its so good. I know that ur a super talented cook but I Loved your commentary. Very engaging.

@andy_cooks 2 года назад

Thank you so much!!

@bonniematthews2500 Год назад

Super informative, easy to follow without the bs! Thanks!!!!!

@chefsloop 2 года назад

Hey Andy! I've been a fan since discovery and you've got a great thing going. Keep it up!

@andy_cooks 2 года назад

Thanks, will do!

@szubal 2 года назад

Thank you! Clear teaching.

@ianrobert6239 2 года назад

Thank you Andy! Very informative.

@jasonclark1682 Год назад

Hey Andy. Thanks for your videos man, you're good to watch and cover things well. Just wondering.. for this comparison, I wonder what the result would have been if you had of cooked the store bought stock for the extra 27 hours so they had been cooked for the same amount of time?

@spencerdevane7314 2 года назад

Dead set legend, chef. My mom always talked about a Jus sauce, had never seen it done so well before. Awesome stuff!! I ought to make it for her

@mandtgrant Год назад

As a trained, but not professional cook, I have seen a few of your vids, and was considering subscribing.I like the pro chef does home cooking format, and you don't seem full of yourself. When you expressed admiration for Keith Floyd, I knew your cooking philosophy would be sympatico. New subscriber from Canada

@TobiasJStrand 2 года назад

Love this! Would love to see how you make the homemade stock. Here on the opposite side of the rock we don't have stock readily available in stores, except for small bottles and cubes, so the homemade is the way to go and I'm always looking for good tips to improve mine.

@Millis-wh5qo Год назад

Same here!

@stuartdmcintyre Год назад

@@Millis-wh5qome too. Andy, can you use a slow cooker for the stock?

@andrewkingoo7 Год назад

Thanks for describing it much simpler than I thought cheers 🍻 Andy

@GreenMach1ne 2 года назад

Everything about this channel is awesome.

@ADayInTheLifeOfJames Год назад

Great video mate I learnt so much thankyou Andy! 👌

@ramenr6 Год назад

I do so love your channel & shorts - & FINALLY a chef declares that taste is subjective! 😘

@SherryWineAndCats Год назад

I did this with store stock and omg following your directions made an amazing sauce!!! Thank you 😊

@yourmomgay3873 2 года назад

Amazing video chef🔥👍 thank you for this

@mattemeny2606 9 месяцев назад

Thanks Andy. This is a fantastic resource for us amateur cooks

@simonriggs910 2 года назад

You the man bro! Love your content! 🙏🏾❤️

@juliancarion9761 2 года назад

I am learning so much..... I am office white collar worker always wanted to follow my passion ...cooking .... thankyou mate !!

@bellesacks965 7 месяцев назад

Thank you! You are so real, I love that. Have an awesome day, you've already made mine better.

@FennMeister 14 дней назад

An aspiring cook here. Thank you for your deeply informative videos and recipes.

@derekb3653 9 месяцев назад

Now THAT is something I'm really tempted to try at home. Thanks!

@tomevans4402 2 года назад

I make my own stocks. I learned a lot here, thank you 🙏

@burt24pop 2 года назад

Looks amazing man! Well done

@williammatthews2948 2 года назад

I remember a video in which Chef Jacques Pepin said to try a recipe once, then make it your own. I'll be trying this one as directed, then I'll make it my own. This recipe looks simple, but complex at the same time, so please wish me luck. My wife and I were at the market the other day looking for beef for a simple stir fry when we noticed a beef roast, not a prime cut, less than 2 pounds, with a lot of fat. The price was $38.06. It's ridiculous. Thank you Chef Andy for sharing.

@andy_cooks 2 года назад

I 100% agree, a recipe should be just used as a guide once you're a confident cook.

@m.theresa1385 Год назад

I love the great Chef Pépin. That is advice of his that I follow and I am frequently surprised with the outcome of his original recipes. It changes the way I might otherwise tweak it on my next go round. There’s always something new to learn when watching him cook, along with an explanation why/why not. Chef Andy does likewise. Can’t praise him enough for his detailed recipes.

@ButacuPpucatuB 2 года назад

Thanks so much for this detailed explanation! I would love to see how you prepare your 30 hour stock. If that’s possible… no pressure from me. 🙌🏽

@redskinzero7755 Год назад

I second that please bro!

@moth_la 2 года назад

I feel like I should be paying for this level of content! Great instructions.

@johnkozup9959 2 года назад

I like the longer versions better just because in some shorter ones they don't tell you what they are cutting or adding to the mix. Not even a place to get the recipe. So yes I liked this video Very much. Excellent job!

@jurajkoncovy242 2 года назад

Hi Andy, great great video. very easy to follow. Just wondering what happened with those beef cheeks? After 2 hours of cooking they might be nice to eat. Or what is normally done with such leftovers in restaurant? Staff food or just waste? thank you

@MrMisterPhoenix 2 года назад

Really love these longer form factor videos

@alexvillatoro8674 Год назад

Seeing the Viscosity of the red wine sause... i can just taste and feel it 😳 Btw you think you can show us a video on how you make stock? I had some people boil everything, drain it, keep the soild and start over because the first boil is suppose to take out the impurities. And maybe show us how to make a Demi gloss

@philcool1968 2 года назад

Thanks Andy. Love the Penfolds cab sav.

@shawnhampton8503 2 года назад

Do you prefer corn starch? I find it can break. I use potato starch and like it better. Great video! Thank you!

@thecatsarse6542 8 месяцев назад

Kieth Floyd🍷Love that you mentioned him! One of my culinary heros! Great videos your making!Keep up the good work! From a pomme in Germany🙏

@igortumbas2769 7 месяцев назад

Hey Andy. What are your thoughts of adding a bit of gelatin to the store bought stock sauce?

@angispilates3468 2 года назад

When making homemade stock add about a tablespoon of vinegar, it will help break down the collagen in the bones and release extra gelatin. It will make your broth thicker.

@wphillips23 Год назад

Good idea. A little vinegar also adds useful amount of calcium from the bones. Wine vinegar or apple cider vinegar add a nice flavour.

@frannazietsman3504 7 месяцев назад

thanks man, what a perfect video.

@noahwilcox5619 2 года назад

I like these videos. Great job

@stephendickson9000 Год назад

I think this is one of your best video's.

@christopherbrett 6 месяцев назад

Best video ever… What’s the brand of your stock pots? Most stock pots I’ve used burn so quickly, as it doesn’t have a deep base. Cheers, Christopher

@Bluelavender55 2 года назад

Great Video! I just wonder If u have ever considered using celeriac root instead of the top part. I´ve noticed it´s a very american/aussie/nz way of using celeriac in sauces. Here in Europe we (usually) only use the root. Just trying to figure out why is that :)

@hippeastrum 6 месяцев назад

Mmm would love to taste your home made stock. I love making chicken stock, used to do it long and slow on the stove, but bought myself a pressure cooker at age 74 and am enjoying using that. I like to poach a chicken in it, de-bone and add the bones back to the poaching water, pressure cook that then freeze the resulting stock. Then I use the same stock for the next chook.... so on and so forth.

@nathanwadsworth2376 2 года назад

Andy man, you didn’t tell us how good the leftover beef would taste! I’ve made some sandwiches with it. Phenomenal and my frenchie goes nuts over getting a piece of it too!

@jagmaxwell1147 2 года назад

Keep it coming Andy. Lov it mate

@noemiyakas3355 2 года назад

So bloody amazing 🤩

@Bradonthe333 2 года назад

A trick I often use when making a sauce with store bought stock is to add some regular gelatin. It elevates it significantly. Nice video!

@jbowers56 Год назад

Came here to say this. I even use it in my vegetable stocks (which I make much more often than meat stocks) to give more body. Works a treat, and means a juicy pan sauce is only ever a few minutes away.

@crabmansteve6844 Год назад

What I do, is add a bunch of chicken feet into it. Chicken feet are so high in collagen and gelatin that you can absolutely get a nice velvety, gelatinous stock in 2-4hrs.

@pokylito4565 Год назад

If I don’t use any meat should I use less stock because I don’t skim it?

@pax9864 Год назад

@@jbowers56 Oh, James, please don't use gelatin in a vegetable stock that vegetarians/vegans will be eating! Thank you!

@jbowers56 Год назад

@@pax9864 I always ask people if they mind before using it.

@TheAnjizz 2 года назад

Hey Andy! have you ever tried using xanthan gum as a thickener for your Jus? pretty sure its far better thickener than cornflour and keeps your sauce clearer.

@CelloSocrates 7 месяцев назад

Xanthan gum can give it a slimy texture though just be careful

@joshdeards5001 2 года назад

I appreciate your understanding of the way food reacts it makes me a better cook at home, I’m still waiting for your Nana’s chicken à la king👍🏼

@wardanangjumadila2298 2 года назад

Hai anna iam Nagendar Anna -Xvideos na age 27 Zeimbut.Host qualification m.l.t medical lab techniciany ,Srpt lo jobs unte cheppagalaru anna.with govt Jobss...

@andy_cooks 2 года назад

Coming soon!

@TheMultisportGeek 2 года назад

Awesome!!

@kdogggggggggggg Год назад

you can add powder gelatin to the bought stock, it makes a good replica

@siCk214- 2 года назад

🤤🔥 I will be trying this!

@markust8904 11 месяцев назад

Could you use a starchy potato in the mirepox as u reduce to thicken the regular beef stock recipe then strain, instead or... in addition to corn starch thickening in the end.

@joscul08 Год назад

Love the video but have you tried putting powered gelatin into home made stock makes a massive difference

@nathanmee5967 Год назад

Would using gelatin rather than corn starch to thicken the one with the store stock get closer to the real thing?

@davezeraschi7936 2 года назад

Hi Andy. Did you put the whole kilo of meat in at some time? Or in batches?

@jollyrogercoin6975 2 года назад

Your the man thank you

@natharjun84 2 года назад

Hi Andy, could you please share how to make an awesome Red & White wine Sangria. I've seen so many recipes but I always tend to mess it up - sometimes add up to much orange juice or lemon or soda. need help please

@patricklambert7000 8 месяцев назад

This is a brilliant technical video. Andy your explanation of the differences between home and commercial kitchens is clear, so well enunciated and demonstrated, you should take a bow. I'm a teacher and wish I could explain and demonstrate as well as you do. This should be course 101 in any culninary school. Brilliant job mate!

@conal92 Год назад

Good wine choice for the sauce... you are right... if you wouldn't drink it why cook with it! Though I would definitely drink that Koonunga Hill and use a Rawsons Retreat in the sauce! Just as good and a little cheaper.

@Dillondeitz 2 года назад

Helpful! Thanks chef!

@andy_cooks 2 года назад

Glad it was helpful!

@eman4013 2 года назад

Great tutorial Andy

@andy_cooks 2 года назад

Glad you enjoyed it

@michaelayoub4678 8 месяцев назад

Hi Andy! How long could you freeze this for before it goes off?

@raytitan6102 2 года назад

I heard you can add gelatin to the store bought stock as well to get it the same texture as the homemade

@grahamhutton1633 5 месяцев назад

when they cook it for 3 hours the amount of stock is much greater than if cooked for 30 hours, so they either would have to sell it for a higher price for the same volume or sell it in small packets as a "concentrate"

@MyGenista Год назад

Legend I'll give it a go.

@goodgoog8143 2 года назад

Andy you should definitely make a video with a chicken dish like mustard chicken or garlic chicken or something love ya content bro

@juliancarion9761 2 года назад

Thanks

@BigGameBargainHunter 2 года назад

Hey Chef - what are your thoughts on using a pressure cooker/Instapot to make stocks? I’ve read that it doesn’t extract all the gelatin like a 30 hour simmer will, but I’ve never gotten around to trying it myself

@andy_cooks 2 года назад

Pressure cookers are great for extracting flavour quickly but it's correct it that you don't get a very gelatinous stock from them

@chadhernandez9143 2 года назад

Help me out Andy. I'd really like to know the perfect recipe for mole poblano. Love this dish but am clueless how to make it from home.

@Zachary_Sweis 7 месяцев назад

When I do this at home I add powdered gelatin to the store bought stock, 5% by weight. It helps emulate what you get when using real stock. I also don't make stock at home. I reserve that for when I'm getting paid to do it lol

@remiewatkins8032 6 месяцев назад

Thanks Andy maybe with the new kitchen you could do a video on the basic of cooking on a subscription / School thing for us armatures great video

@joannstonebarger3545 2 года назад

Andy growing up chicken and dumplings was my favourite comfort food. Can you please make it.

@kevinderrick2787 9 месяцев назад

Can you add gelatin to the thinner stock?

@mirrorgt908 2 года назад

Beautiful beef stock 🥺

@helgedzierzon3496 2 года назад

Hi Andy. A wee challenge for you: Kaiserschmarrn. Would love to see how you'd do that. Great channel.

@brian454454 2 года назад

If you reduce store bought stock 1/3 to 1/2 before you even start your recipe you don’t have to reduce it as much after you’ve added whatever it is your adding for any given recipe. Good store bought broth is pretty good, just too diluted. Which makes sense, if you can sell more product made out of the same amount of raw materials you make more money.