No image available
Member recipe

Red Wine jus

  • 1
  • 2
  • 3
  • 4
  • 5
(2 ratings)

Member recipe by

Cooking time


Serves 10

great with lam and beef

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.


  • 2 chopped shallots
  • 175 ml port
  • 175 ml red wine
  • 1 sprig rosemay
  • 1 bay leaf
  • 759 ml good beef stock
  • salt to tase
  • 2 tbs butter


    1. panfry shallots -caramelise
    2. add port wine and herbs reduce by half
    3. add stock and reduce by half
    4. strain thru sieve and bring back to boil and when all done remove from heat and add butter
    5. season to taste

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.


Show comments
timbomachino's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Grabbed a couple of venison steaks and thought they'd be nice with a red wine jus, roast carrots, roast potatoes & green beans.
Followed the recipe here, although I rarely measure stuff, just guess. But even so, the result was delicious. Thanks for sharing. It's simple to make and lip-smackingly good!

grannytracey's picture

i made this up last night, albeit just for 2 people, i also used rich homemade chicken stock as i was serving it with chicken and it was lovely. i always keep "caramelised onions" in the freezer which i use for my onion/goats cheese tart...will definitely make again and again and again...thank u for the recipe.