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Member recipe

Red Wine jus

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(2 ratings)

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Servings

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.

Ingredients

  • 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

Method

    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

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Comments

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timbomachino's picture
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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.

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