Wagyu Red Wine Jus


  • 2x cloves crushed garlic
  • 1/2 minced onion
  • 2tbs olive oil
  • 500ml original Flavour Broth It
  • 1 cup red wine – preferably Merlot
  • 1/2 tsp cocoa powder
  • 1tsp bovril
  • 1tsp soya sauce
  • 1/2tsp strawberry or raspberry jam
  • 1tsp maizena dissolved in 60ml warm water
  • salt/pepper


Place a saucepan on a medium heat for 1-2min to warm. Add olive oil and swirl pan to evenly coat the bottom. Let the oil heat up for 2 min. Add minced garlic & onion and cook until softened and translucent. Reduce the heat if the garlic and onion start to brown. This means your pan is to hot and your sauce will have a bitter taste. Add original flavour Broth It. Reduce the heat to low and cover and allow Bone Broth to simmer for 20min. The volume of liquid should reduce by about half. Add the wine and stir to combine. Cover the pan and allow the sauce to simmer again for another 15-20min. Stir sauce halfway to ensure nothing is sticking to the bottom of the pan. The volume will reduce to about 1/3. Add the cocoa powder, Bovril, soya sauce, strawberry jam. Stir and taste. Add the Maizena in small amounts to thicken your sauce slightly. The reduction is the desired consistency if it holds to the back of the spoon and glazes it. If the sauce is too runny let it simmer a bit further. Season with salt and pepper.