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Foodie Boots Red Wine Jus

Too few ratings

Dan Collins

Community Member

“leave to cool for half hour it will thicken up . To make the most of the flavours leave the shallots and Rosemary inside and leave in fridge overnight. the next day it's even better!! this is a BIG serving so half if only for a few people. check out my Instagram page @foodieboots for more recipes”

Difficulty

Easy 👌
10
min.
Preparation
40
min.
Baking
20
min.
Resting

Ingredients

Servings:-2+
8 bulbs shallots
800 ml beef stock
400 ml red wine
3 sprigs rosemary
1 pinch salt
1 pinch pepper
20 ml olive oil (for frying)

Utensils

  • knife
  • Step 1/8

    • 8 bulbs shallots
    • knife

    chop the shallots

  • Step 2/8

    • 20 ml olive oil (for frying)

    oil a saucepan

  • Step 3/8

    cook the shallots for 10 minutes

  • Step 4/8

    • 400 ml red wine

    red wine in and simmer for 10 minutes

  • Step 5/8

    • 3 sprigs rosemary

    add in the rosemary

  • Step 6/8

    • 800 ml beef stock

    add in the stock and simmer again

  • Step 7/8

    • 1 pinch salt
    • 1 pinch pepper

    season with salt and pepper

  • Step 8/8

    knob of butter to taste, then simmer for a good 20 minutes and rest for 20

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