 |
Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 6 |
|
This special sauce is adapted from one used in a Bon Appétit recipe for Prime Rib With Cabernet Jus - it goes well with roasts of beef, buffalo, and pork. Delicious! A wonderful addition to holiday or special Sunday roast dinners. You can also use this for beef dip sandwiches - see note in the directions. Ingredients:
1 (750 ml) bottle cabernet sauvignon wine |
2 cups beef stock or 2 cups broth |
1 cup ruby port |
2 large garlic cloves, peeled and slightly crushed |
1 large shallot, peeled, halved |
1 bay leaf |
1 teaspoon dried thyme |
1/4-1/3 cup de-fatted roast dripping, to taste (depending on strength of drippings) |
1 cup chicken broth |
salt & freshly ground black pepper, to taste |
Directions:
1. In a large non-aluminum saucepan or pot, combine the cabernet, stock, port, garlic, shallot, bay leaf, and dried thyme.
2. Simmer until mixture reduces to approximately 1 1/2 cups, about 1 hour.
3. (You should be cooking your roast during this time, too.).
4. Add the de-fatted roast drippings (get some tasty browned bits mixed in there, too) and chicken broth to the reduction, season to taste with salt and pepper, and simmer for 3 minutes.
5. Pour the jus through a sieve into a sauceboat, pressing down on the solids.
6. Serve on the side with your roast.
7. Note: the cabernet reduction without the drippings and chicken broth can be prepared 2 days ahead, which gives the flavors time to meld nicely; cool, cover and refrigerate.
8. To use as au jus for beef dip sandwiches: thin it to taste with water or unsalted chicken broth - start with about 1/4 cup and add more to taste.
|
|