In French cuisine, jus is a natural way to enhance the flavor of dishes, mainly beef, chicken, veal and lamb. And from personal experience is mouthwatering poured on steak hot when the meat has just finished!
Red wine jus is a delicious accompaniment to any meat dish. It adds spark to any meat entre.
"Jus" means the natural juices given off by the food.
To prepare a natural jus, skim off the fat from the juices left after cooking and bring the remaining meat stock and water to a boil.
Jus can be frozen for six months, or longer, but the flavor may suffer if kept longer than this. Ideally, prepare it and use it.