If you are the type of people who like to entertain, but not be a slave to the kitchen - we have an easy Red Wine Reduction that is sure to impress without a lot of fuss!
Ingredients
- 4 large shallots – very finely diced
- 3 tbsp olive oil
- 1 garlic clove, lightly crushed
- 1 sprig fresh rosemary
- 5 Tbsp balsamic vinegar
- 400mL dry red wine
- 400mL beef stock
- 2 tbsp raspberry or blackberry preserve/jam
- 3 tbsp VERY COLD butter – cut into cubes
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Instructions
- Sauté the shallots in a saucepan over Med/High heat for about 3 mins until they begin to brown. Season with black pepper, then add the garlic and rosemary. Continue to sauté until fragrant, stirring frequently to prevent the shallots from burning.
- Pour in the vinegar and cook until evaporated away. You should be left with a syrupy consistency. Pour in your wine and simmer over medium heat until reduced by 2/3 (this will take a while but is a very important step to take your time with!)
- Pour in your beef stock and bring to a boil. Continue to let simmer until the liquid has reduced again by 2/3. At the end you should be left with approx. 250ml. Remove the Garlic and Rosemary.
- Whisk in your jam.
- Add a little salt to taste, and finally whisk in your very cold cubes of butter – one at a time.
Serve over your favourite cut of beef, with a glass of your remaining wine on the side!
Enjoy!
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