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thickening jus

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thickening jus

sanglier | Nov 14, 2010 11:12 AM

Help!

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?

Thanks!

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