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Name: Red Wine Jus
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 50 lb veal bones roasted; 10 lb spanish onions cut in 1" chunks; 5 lb carrots cut in 1" chunks; 2 bunches celery cut in 1" chunks; 1 cup canola oil; 1 bunch rosemary; 2 bunches fresh thyme; 1 cup black peppercorns; 12 bay leaves; 1 100oz can tomato fillets; 5 lb spanish onions diced; 1.5 litres red wine

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INGREDIENTS

50 lb veal bones ; roasted
10 lb spanish onions ; cut in 1" chunks
5 lb carrots ; cut in 1" chunks
2 bunches celery ; cut in 1" chunks
1 cup canola oil
1 bunch rosemary
2 bunches fresh thyme
1 cup black peppercorns
12 bay leaves
1 100oz can tomato fillets
5 lb spanish onions ; diced
1.5 litres red wine

Servings

INSTRUCTIONS

1. Toss vegetables with canola oil and roast until well browned.

2. Place veal bones in large stock pot with vegetables. Fill with cold water and bring to a boil.

3. Once a boil is reached, skim off any surface scum. Add remaining ingredients except wine and diced onions and turn down to a simmer.

4. Allow to simmer for 24 hours. Strain and chill. Do not discard solids.

5. Refill pot and allow to simmer for a further 24 hours. Strain and chill.

6. Caramelize diced onions. Add red wine and reduce until nearly dry. Add all strained liquids.

7. Reduce to desired consistency.

NOTES

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Nutrition

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Serving Size: 1 Serving (32041g)
Recipe Makes: 1 Servings

Calories: 5328
Calories from Fat: 1480 (28%)

Amt Per Serving		% DV

	Total Fat 164.5g	219 %
	Saturated Fat 16.4g	82 %
	Monounsaturated Fat 94.9g
	Polyunsanturated Fat 46.8g
Cholesterol 0mg		0 %
Sodium 1891.3mg		65 %
Potassium 18688.8mg		492 %
Total Carbohydrate 950.5g		280 %
	Dietary Fiber 217.2g	869 %
	Sugars, other 733.2g
Protein 110.3g		158 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 5328

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