Foodie Boots Red Wine Jus

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• 8 bulbs shallots

• knife

chop the shallots

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• 20 ml olive oil (for frying)

oil a saucepan

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cook the shallots for 10 minutes

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• 400 ml red wine

red wine in and simmer for 10 minutes

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• 3 sprigs rosemary

add in the rosemary

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• 800 ml beef stock

add in the stock and simmer again

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• 1 pinch salt
• 1 pinch pepper

season with salt and pepper

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

Enjoy your meal!