Beef Jus

Remove the excess fat from the beef brisket, and slice into 3 ounce (80 g) cuts. Set the bones and cartilage aside.

Heat some grapeseed oil in a roasting pan and roast the beef over very high heat until quite dark brown. When the beef is browned thoroughly, add the unpeeled garlic cloves and sweat, then drain in a large colander.

Remove the fat from the pan before putting it back over a high heat. Add the butter, and add the beef, shallots and unpeeled garlic cloves to the pan, stirring to avoid any sticking or burning. Remove the fat from the pan and deglaze with some of the light veal and pot au feu stocks. Bring up the fond, then reduce to a demi-glaze and coat the beef with the glaze.

Cover with additional light and pot au feu stock stocks and repeat the operation.

Pour in the rest of the light veal and pot au feu stock stocks, add the thyme and cook until the sauce has become syrupy and nicely clarified.

Remove from the heat, add the pepper and let infuse for 15 minutes in the beef jus. Strain through a fine-meshed chinois, pour into an aluminum container without skimming the fat, and chill immediately.