Foodie Boots Red Wine Jus

Foodie Boots Red Wine Jus

Based on 0 ratings
Dan Collins

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

Servings2
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

    8c6bb54186831906dbb640f70b847309_0be97d47-7cbe-4beb-b4f8-06e77a2a66fb.mp4
    • 8 bulbs shallots
    • knife

    chop the shallots

  • Step 2/8

    8c6bb54186831906dbb640f70b847309_881a3645-8bfb-4256-98f7-be3ea2285bf4.mp4
    • 20 ml olive oil (for frying)

    oil a saucepan

  • Step 3/8

    8c6bb54186831906dbb640f70b847309_c3d4ebc6-27bb-4e23-8590-b7a9ff946034.mp4

    cook the shallots for 10 minutes

  • Step 4/8

    8c6bb54186831906dbb640f70b847309_47f289a9-2a58-47f5-bf3c-b6df463600c4.mp4
    • 400 ml red wine

    red wine in and simmer for 10 minutes

  • Step 5/8

    8c6bb54186831906dbb640f70b847309_914a3e93-1960-4ba5-9ab5-90074e7beb4c.mp4
    • 3 sprigs rosemary

    add in the rosemary

  • Step 6/8

    8c6bb54186831906dbb640f70b847309_aab2038a-62bf-4f46-b98e-27cdd411d634.mp4
    • 800 ml beef stock

    add in the stock and simmer again

  • Step 7/8

    8c6bb54186831906dbb640f70b847309_1c8cb5ff-ab6a-4d96-bdb6-fe6be75d4132.mp4
    • 1 pinch salt
    • 1 pinch pepper

    season with salt and pepper

  • Step 8/8

    8c6bb54186831906dbb640f70b847309_cad02f4e-9c21-4b78-aaae-c222e9bf5778.mp4

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

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