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Jus de Bceuf

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France

Known as a French recipe, with similar versions prepared across other nations.

  • Storage. The keeping times and places here are from before refrigeration. Follow current storage guidance.

Ingredients 7 ingredients

  1. a quart of good bouillon
  2. Beef
  3. a pinch of salt
  4. Cloves
  5. Cut
  6. Onions
  7. Carrots

Possible health benefits

General information, not medical advice.

  1. Carrot High in vitamin A · Source of vitamin K · Source of potassium

    High in vitamin A · 835 µg per 100 g, 104% of the reference intake per 100 g

    • Vitamin A contributes to normal iron metabolism.
    • Vitamin A contributes to the maintenance of normal mucous membranes.
    • Vitamin A contributes to the maintenance of normal skin.
    3 more authorised claims
    • Vitamin A contributes to the maintenance of normal vision.
    • Vitamin A contributes to the normal function of the immune system.
    • Vitamin A has a role in the process of cell specialisation.

    Vitamin A is a fat-soluble vitamin that is naturally present in many foods. Vitamin A is important for normal vision, the immune system, reproduction, and growth and development. NIH fact sheet

    Source of vitamin K · 13 µg per 100 g, 18% of the reference intake per 100 g

    • Vitamin K contributes to normal blood clotting.
    • Vitamin K contributes to the maintenance of normal bones.

    Vitamin K is a nutrient that the body needs to stay healthy. It’s important for blood clotting and healthy bones and also has other functions in the body. NIH fact sheet

    Source of potassium · 320 mg per 100 g, 16% of the reference intake per 100 g

    • Potassium contributes to normal functioning of the nervous system.
    • Potassium contributes to normal muscle function.
    • Potassium contributes to the maintenance of normal blood pressure.

    Potassium is a mineral found in many foods. Your body needs potassium for almost everything it does, including proper kidney and heart function, muscle contraction, and nerve transmission. NIH fact sheet

    Nutrients per 100 g of “Carrots, raw”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Cook safely

  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Put at the bottom of a deep stewpan some onions cut in slices, a pinch of salt, and some carrots cut in rounds : put on these a piece of beef about two or three pounds ;
  2. pour on this a quart of good bouillon, cover the stewpan, and let it stew three hours ;
  3. then take out the beef and cut it in pieces the size of a nut ;
  4. put them back in the stewpan for an hour with two or three onions, two cloves, and keep the pan closely covered.
  5. When the beef has been stewed to rags pass the jus through a tamis.
  6. If the meat is fresh the jus will keep good four days.

Plating

Cookware for this recipe

  • Chef's knife