Cabernet Sauvignon Reduction |
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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 1 |
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A wonderfully flavorful topping for all your beef, particularly great on steak. Ingredients:
1 (750 milliliter) bottle dry cabernet sauvignon |
1/4 cup ruby port wine |
2 cups beef consomme |
2 tablespoons beef bouillon |
3 tablespoons corn syrup |
white wine vinegar |
1 pinch salt and black pepper to taste |
Directions:
1. In a large pot or saucepan, combine the Cabernet and port wines. Bring to a boil and simmer for 5 minutes. Stir in the beef consomme. Simmer for another 20 minutes. Stir in the beef bouillon and corn syrup. Simmer, stirring occasionally, until the sauce has reduced to about 1 cup. Stir in the vinegar and simmer for 2 more minutes.
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