This red wine and beef stock reduction is wonderful over steaks and roasts. Unlike other recipes, this approach is simple, as I don't see the value in simmering more aromatics—your beef stock should already offer those flavors.
Makes about one cup.
Ingredients:
1 bottle (750 ml) Cabernet Sauvignon
4 cups beef stock
1 teaspoon freshly-ground black pepper
sea salt, to taste
Bringing the wine and stock to a boil
In a medium saucepan over high heat, combine the Cabernet Sauvignon, beef stock, and black pepper. Bring to a boil. Lower heat to medium and simmer until reduced to a syrup, about one cup.
Taste and adjust salt. Let cool. Use immediately or store in an airtight container in the refrigerator for 2-3 days.
This is excellent. I just put some fresh sprigs of thyme and rosemary in for the last 15 minutes and then let them infuse another 15 minutes. The photo is accurate of when the jus starts to come together and you get that caramelisation taking place. I actually used a sweet Sherry made with the Pedro Jiminez grape. The taste is phenomenal, the process took around 3 hours. I will probably water it down for most uses.
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