Vegetable Infused JusSource: https://mise-wine.vercel.app/recipes/vegetable-infused-jusAdd to collectionIngredientsInstructions0 / 11 steps0 of 11 steps completeReset progress1In a large rondeau, aggressively brown the meat in oil2Remove meat and oil from rondeau, leaving a small amount of oil to sweat the vegetables3Sweat the vegetables until soft4Add tomato paste and cook until lightly caramelized5Add the aromatics and deglaze with the white wine and cook until au sec, scraping to remove the fond6Return the meat and add the stock and simmer for 3 hours, skimming impurities as needed7Strain the liquid and return to a fresh rondeau and reduce on high heat, skimming as needed8For the final 30 minutes, add the tomato to the jus9Blend with an immersion blender until emulsified, and strain through a double chinois and chill in an ice bath10Reserve cold in an airtight container11Aubergine