Why It Works
- Beef shins or oxtail fortify the stock with extra meatiness for a full-flavored beef jus.
- Stirring blended shio koji into the jus right before serving seasons the sauce, and it gives it extra savory depth, with a hint of funkiness that echoes the flavor of dry-aged beef.
- 1 tablespoon (15ml) vegetable oil
- 2 pounds (900g) beef shins or oxtail
- 1 large carrot, peeled and roughly chopped (about 1 1/2 cups)
- 2 ribs celery, roughly chopped (about 1 1/2 cups)
- 1 large onion, peeled and roughly chopped (about 1 1/2 cups)
- 1 (750ml) bottle dry red wine
- 2 bay leaves
- 4 sprigs fresh thyme
- 4 sprigs fresh parsley
- 1 quart (950ml) homemade beef stock, homemade brown or white chicken stock, or store-bought low-sodium chicken stock (see note)
- 1/4 cup (60ml) blended shio koji
In a large Dutch oven, heat oil over high heat until lightly smoking. Add beef shins or oxtail, and cook, flipping and stirring pieces occasionally, until well browned on all sides, 12 to 15 minutes. Using tongs, transfer beef to a large plate, and set aside. Reduce heat to medium-high.
Add carrot, celery, and onion to now-empty pot and cook, stirring occasionally, until starting to lightly brown, about 8 minutes. Add wine, bay leaves, thyme, and parsley and cook, scraping up browned bits from bottom of pot. Bring to a boil over high heat and cook until reduced by half, about 10 minutes.
Add stock and return beef to the pot. Bring to a boil, and then reduce to a light simmer. Simmer, stirring occasionally, until beef is just tender and liquid is reduced by half, about 1 hour.
Using tongs, transfer beef to a medium saucepan. Pour remaining contents of pot through a fine-mesh strainer into saucepan. Discard strained vegetables and aromatics.
Using a ladle, skim excess fat off top of liquid and discard. Bring to a boil, reduce heat to a light simmer, and cook until beef is completely tender and liquid is reduced to about 2 cups (475ml), about 45 minutes. Transfer beef to a serving plate and tent with foil to keep warm or set aside for another use. Stir in shio koji and taste for seasoning, adjusting with salt and pepper if desired (jus shouldn't need additional salt). Keep warm, until ready to serve with koji prime rib.
A good homemade beef stock is great here, but you can also use homemade brown or white chicken stock. If you buy store-bought stock, we recommend chicken, as most mass-market beef stock has a poor flavor (if you know a source for good quality store-bought beef stock, such as a local butcher, that would work too).
Make-Ahead and Storage
The jus can be made ahead and refrigerated in an airtight container for up to one week, or frozen for up to 6 months.