Red Wine Jus and steak! Why Is It a Perfect Combo?
Dry red wines, meaning those that have less sugar, are delicious to consume with food and can also be used in cooking. Red wine’s acidity, like that of white wines, will bring out others in the dish if there isn’t too much tannin or oak to overwhelm it. As part of the liquid for braising or stewing, red wine is wonderful. It is because of all these benefits of red wine that people are always on the look for places to buy wine coolers such as winecooler shop.co.uk.
Red wine is also great for deglazing pans before cooking seared lamb, duck, hog, or cattle. In addition, it can also be used to spice sweets. One of the most famous sauces in the west is red wine jus. It is consumed mostly with beef. The best culinary combination is certainly steak with red wine jus. For those who are not well aware of this delicious red wine sauce let’s clear out the confusion first!
What is red wine jus?
Jus is a French word that means “with juice,” and this sauce uses every last drop of the pan juices. It’s a tangy, rich sauce that works great with steak, and it has a posher feel to it than typical steak sauces. Red wine and thyme add a lot. Plus the beef stock guarantees there is enough for everyone, which is perfect for every family.
How is red wine jus made?
To make a perfect red wine jus, the following ingredients are required:
- Red wine: Any good full-bodied red wine, such as Malbec, Shiraz, or Cabernet Sauvignon, will do for this sauce.
- Beef stock: Its recipe calls for beef stock, but any good quality stock will suffice.
- Thyme: Thyme is used in this jus, but Rosemary can also be used.
- Plain Flour: Instead of thickening the sauce with cornflour, form a slurry with a tablespoon of water and mix it in, then add slowly at the end to thicken to your preference.
Why is red wine jus so good with steak?
Even if you’re not a wine connoisseur, most people understand that red wine and steak go well together, as does fish served with a crisp white wine. But what is the reason for this? It turns out that this traditional culinary ‘law’ has a scientific basis, and it all has to do with the distinct molecules contained in meat and the chemicals and fermentation process used to make wine.
The tannins in red wine, which mostly come from the grape skins and seeds, as well as the wine barrels during the ageing process, mix with the protein in the meat to create the perfect flavour combination. Because tannin molecules soften the fat in the meat, more flavour is released. Simultaneously, the fat reduces the wine’s astringency, making it smoother and less bitter while bringing out more of its fruity flavours.
Conclusion
Because they are opposed, beef is fatty and has slippery’ or ‘lubricating’ qualities, while red wine is astringent and has ‘rough’ or ‘dry’ qualities – they work to balance each other out by minimising conflicting sensations and, as a result, creating a pleasurable impression on the palate.
