Ingredients
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1 (750 ml) bottle cabernet sauvignon wine
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2 cups beef stock or 2 cups broth
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1 cup ruby port
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2 large garlic cloves, peeled and slightly crushed
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1 bay leaf
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1 teaspoon dried thyme
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1 cup chicken broth
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salt & freshly ground black pepper, to taste
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1 large shallot, peeled, halved
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1/4-1/3 cup de-fatted roast dripping, to taste (depending on strength of drippings)
Instructions
- In a large non-aluminum saucepan or pot, combine the cabernet, stock, port, garlic, shallot, bay leaf, and dried thyme.
- Simmer until mixture reduces to approximately 1 1/2 cups, about 1 hour.
- (You should be cooking your roast during this time, too.).
- 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.
- Pour the jus through a sieve into a sauceboat, pressing down on the solids.
- Serve on the side with your roast.
- 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.
- 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.