Ancho Beef Jus Reduction

Notes

This is the competition demi-glace-style ancho beef reduction developed for the WFC silver-platter entry. It was designed to accompany ribeye with crispy Yukon Gold potato croquette, smoked Gouda and roasted poblano, charred corn-poblano purée, quick-pickled red onions and caramelized baby bella mushrooms.

The reduction should remain firmly beef-forward. The ancho is there to provide deep dried-chile warmth and fruitiness, not to make the sauce taste like chili. The brown sugar and honey round the edges of the chile and tomato but should not make the sauce noticeably sweet.

Use unsalted or low-sodium beef stock whenever possible. Reducing four cups of fully salted commercial stock can make the finished sauce unpleasantly salty before it reaches the proper consistency.

For competition plating, the sauce should be glossy and fluid enough to form a controlled pool or clean spoon stroke. It should lightly coat the back of a spoon but should not be as thick as gravy.

Substitutions

Rendered brisket fat may replace the beef tallow. A neutral high-heat oil may be used, but it will contribute less beef flavor.

One teaspoon minced canned chipotle in adobo may replace the smoked paprika for a smokier, hotter variation. Reduce the ancho chile powder slightly if using chipotle.

Dark brown sugar may replace light brown sugar, but it will add a stronger molasses flavor. Maple syrup may replace the honey in equal measure.

Fresh lemon juice may replace the lime juice, although lime better complements the ancho chile.

A rich homemade mushroom stock may replace up to one cup of the beef stock to intensify the savory character without adding more meat.

Variations

Bourbon Ancho Beef Reduction:
Deglaze the aromatics with 1/4 cup bourbon and reduce it nearly dry before adding the beef stock. Omit the honey if the bourbon contributes sufficient sweetness.

Mushroom Ancho Jus:
Brown 8 ounces sliced cremini mushrooms in the tallow before adding the shallot. Reserve half for serving and strain the remainder with the sauce.

Coffee-Ancho Beef Reduction:
Add 1 teaspoon finely ground espresso or 2 tablespoons strongly brewed coffee with the stock for a darker, more bitter competition profile. Use cautiously so the coffee does not obscure the beef.

Spicier Ancho Reduction:
Add 1/8 teaspoon cayenne or 1 teaspoon minced chipotle in adobo with the tomato paste.

Storage

For make-ahead preparation, complete the recipe through straining but do not add the butter or lime juice. Cool the base promptly in a shallow container and refrigerate for up to three days.

The fully finished sauce may also be refrigerated for up to three days, although its butter emulsion may need to be restored during reheating. Freeze the unbuttered reduction base for up to three months in an airtight container.

Reheating

Reheat the unbuttered reduction gently in a small saucepan until simmering. Adjust the concentration with beef stock if necessary, then remove it from the heat and whisk in cold butter and lime juice immediately before serving.

For an already finished sauce, warm it over low heat while whisking frequently. Do not boil. If it appears separated, remove it from the heat and whisk in 1 tablespoon of warm beef stock followed by a small cube of cold butter.

Troubleshooting

The sauce is too thin:
Continue simmering before adding the finishing butter. Reduction, rather than flour or cornstarch, should provide the body.

The sauce is too thick:
Whisk in warm unsalted beef stock 1 tablespoon at a time until it flows cleanly from a spoon.

The sauce is too salty:
The stock or added meat juices were too salty before reduction. Dilute with unsalted stock and reduce only as much as necessary. Do not add salt until the end.

The ancho tastes bitter:
The chile powder or paprika may have scorched. Bloom the spices for only about 1 minute and add the stock immediately if they begin to darken rapidly.

The sauce is too sweet:
Add a small amount of lime juice and unsalted beef stock. The sugar and honey should soften the sauce, not dominate it.

The sauce looks greasy or separated:
It was boiled after adding the butter. Remove it from the heat and whisk in a tablespoon of warm stock, then add one small cube of cold butter.

The beef flavor is weak:
Use a richer stock, brown beef trimmings before adding the aromatics or incorporate unsalted steak resting juices before final seasoning.