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thickening jus

sanglier Nov 14, 2010 11:12 AM


I am so weak in this department: I slow-braised a 3-lb. brisket in beer, have this wonderful liquid with the cooked down onions, balsamic, some beef stock, rosemary...but after I strain it, what is the best way to thicken it? Just a natural reduction on the stovetop, a slurry with flour/water or cornstarch/water? What should guide my course of action?


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  1. ipsedixit RE: sanglier Nov 14, 2010 11:27 AM

    Yes, to all of your suggestions. Might also consider a butter and/or milk.

    Personally, I prefer my jus as is. Thickening it too much and you might as well go all the way and make gravy.

    1. Caroline1 RE: sanglier Nov 14, 2010 11:55 AM

      The reduction sounds like your best option, but taste as you reduce. Any salt you used in the braising will be multiplied in the reduction so if it starts to get too salty, add back a bit of water and then just barely thicken it with a touch of cornstarch slurry. In the future, when you want to do a reduction, limit or omit the salt until you're through cooking, then season.

      1. chefj RE: sanglier Nov 14, 2010 12:01 PM

        You could puree the onions and use them as a thickener. I do not think that reduction will do since you started with broth and not stock.
        Beurre ManiƩ would be my first choice. It is very stable and does a good amount of enriching with out over thickening.
        There are a bunch of other ways to thicken but most of the rest will change the sauce quite a bit.
        Of course as ipsedixit said the other s will do as well. Just go slow(don't add too much at once) and let it return to a simmer after each addition.
        Potato Starch IMO is the preferred Slurry type thickener since it gelatinizes on contact with the hot liquid.

        5 Replies
        1. re: chefj
          Caroline1 RE: chefj Nov 14, 2010 12:19 PM

          Reduction will intensify the flavor. Doesn't matter whether it's stock or broth. But it may or may not thicken it. However, with a brisket, maybe it will thicken, maybe it won't, but for a more cartilaginous gel quality, I would simply dump in a couple of envelopes of Knox Gelatin. Or if it's for tomorrow, I'd dump some knuckle bones in the cooking liquid and let it simmer til morning. '-)

          1. re: Caroline1
            chefj RE: Caroline1 Nov 14, 2010 01:20 PM

            If the cook started with beer and beef stock, not veal stock, it will not thicken. Especially when removing the onions.
            As for using it as a base for a stock I am assuming the wink means you know that is pretty impractical.
            A liaison is definitely the way to go with a braised dish like this.

            1. re: chefj
              Caroline1 RE: chefj Nov 15, 2010 07:54 AM

              The wink was to indicate that should she want a gelatinous stock or to reduce it to the consistency of a demi-glace, she isn't going to get there without adding bones and cartilage, probably more liquid, hours of simmer time and maybe more complications. Yes. If she want(ed) a thicker sauce, she would have to find a way to accomplish that. One way is to add a thickener. Which one can be confusing without a lot of experience. Depending on the sides and the flavor of the cooking liquid, I might even use okra to thicken... '-) (The wink is to indicate there is more than one way to skin a cat.)

              1. re: Caroline1
                chefj RE: Caroline1 Nov 15, 2010 11:14 AM

                I agree there is almost always more than one way to do things.
                I am making an assumption that this is a Northern European type braise, similar to Carbonade Flamande. Thus my past advice against reduction and questioning the practicality of creating a gelatin rich stock.
                Now if it is Creole have at the Okra or Dark Roux ( - :

          2. re: chefj
            Will Owen RE: chefj Nov 14, 2010 02:33 PM

            Second the motion for potato starch. Unlike flour or cornstarch it doesn't go lumpy if you just sprinkle it in while whisking; you don't even need to make a slurry. If you don't have any, it's at just about any natural-foods store and pretty cheap. Keep it dry in the fridge and it lasts forever, at least until you use it...

          3. kaleokahu RE: sanglier Nov 14, 2010 01:21 PM

            Arrowroot avoids the floury taste in roux.

            2 Replies
            1. re: kaleokahu
              Caroline1 RE: kaleokahu Nov 15, 2010 07:56 AM

              You have to be careful with arrowroot in hot liquids. It can overcook and go back to as watery as when you started. For that reason, I don't use it much any more. All I have to do to make the phone ring is add arrowroot to something, and it's watery by the time I hang up!

              1. re: Caroline1
                chefj RE: Caroline1 Nov 15, 2010 11:05 AM

                +1 on that Corn starch has the same problem just not stable enough, along with getting kind of gloopy.

            2. chowser RE: sanglier Nov 15, 2010 08:07 AM

              I vote for reduce and add butter unless you want a more gravy like sauce.

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