Red Wine Jus

Stage 1
250g Shallots sliced
4 Tbsp olive oil
1 Garlic clove lightly crushed
1 Sprig Rosemary
5 Tablespoons balsamic vinegar
400ml Red Wine
400ml Buffalo Stock or Buffalo Stock
1 Knob Butter

Stage 2

Sauté sliced shallots in a medium saucepan with 4 tbsp olive oil over a high heat for approx 3 minutes until lightly brown, stirring all the time
Season with ground black pepper and add 1 lightly crushed garlic clove with sprig of rosemary
Continue cooking for a further 3 minutes, stirring all the time to prevent shallots from burning
Pour in 5 tablespoons of balsamic vinegar and cook until evaporated away to a syrup, then pour in 400ml of red wine and cook until reduced by 2/3's
Pour in 400ml of homemade stock
Turn down the heat and simmer until reduced by 2/3 again to around 250ml - remove the garlic and rosemary
Add a little salt to taste and finally 'monte' whisk in the knob of butter

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