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Member recipe

Red Wine jus

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(4 ratings)

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Serves 10

great with lam and beef

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  • 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

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16th Apr, 2016
5 stars !!!! I made this last night and it was ABSOLUTELY delicious! I only had store bought Beef stock so I added some pan juices from the steak after it rested, just before I returned to the stove after straining. It is easy, easier than I ever thought it would be. Another great BBC recipe, thank you !! Serina Australia
20th Jun, 2015
This is by far and away the best red wine jus recipe I have ever tried, and use it with duck, venison and beef. Absolutely delicious and easy.
1st May, 2013
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!
22nd Oct, 2012
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.
Robert john
2nd Dec, 2014
Can I make this red wine jus the night brfore
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