Ingredients
Equipment
Method
- Move the roast to a plate or cutting board to rest. Place the skillet with the clean brown drippings over medium-high heat. Add 2 cups homemade beef meat stock and scrape the bottom and edges with a wooden spoon until the browned fond loosens into the liquid.
- Bring the liquid to a steady uncovered simmer and reduce it by half, stirring and scraping occasionally. Stop at about 1 cup, when the jus is glossy, lightly coats a spoon, and still pours in a thin stream.
- Taste the reduced jus. Add natural sea salt and freshly ground black pepper only if needed. Pour into a heat-safe gravy boat and serve hot.
Notes
GAPS placement: Full GAPS after every ingredient is introduced and tolerated.
Stock: Use homemade beef meat stock. Do not treat commercial broth or bone broth as the same ingredient.
Fond: Use clean brown fond only. Black, scorched residue makes the jus bitter.
Reduction: Reduce 2 cups liquid to about 1 cup. The finished jus stays thin and pourable rather than thick like gravy.
Seasoning: Season after reducing because the pan drippings and meat stock become more concentrated.
Stock: Use homemade beef meat stock. Do not treat commercial broth or bone broth as the same ingredient.
Fond: Use clean brown fond only. Black, scorched residue makes the jus bitter.
Reduction: Reduce 2 cups liquid to about 1 cup. The finished jus stays thin and pourable rather than thick like gravy.
Seasoning: Season after reducing because the pan drippings and meat stock become more concentrated.