Peel the shallots and cut them in half. Peel the carrots and celery and cut into rough cubes. Clean and trim the leek. In a shallow saucepan or roaster, sauté the shallots, carrots and celery in the vegetable oil until very brown. Add the leek and the paradeis pulp and stir-fry until toast forms on the bottom of the pot. Extinguish with 300 ml of water, reduce the temperature and simmer gently, stirring frequently, until another roast forms. Extinguish with 100 ml of red wine, simmer down leisurely and extinguish the roasted residue one more time with 100 ml of red wine.
Repeat this process 5 more times until the bottle of red wine is used up. It is important that the Roest-Abloesch boiling down process is leisurely – i.e., the boiling down takes about 1 ½ to 2 hours.
This is the only way to achieve the typical flavor of a jus without the formation of bitterness.
Blend the boiled down red wine-vegetable mixture as finely as possible in a hand blender and store it in a suitable container in the refrigerator.
The paste will keep for 8 to 14 days. If you don’t want the jus paste so velvety but fine, omit the pureeing and just pass it through the sieve.
The paste freezes well. Afterwards it is best to divide it into small portions. The recommended dosage is 1 tablespoon of jus paste for 200 ml of strong clear soup (vegetable, beef or chicken soup). Boil the clear soup with it, let it brew for 2 minutes and add more juspaste if necessary.
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