Ingrédients pour Cabernet Jus For Roast
- Cabernet Sauvignon Wine
- Beef Stock
- Ruby Port
- Garlic Cloves
- 1/2 cup Shallot, finely chopped
- 1 Bay Leaf
- 1 teaspoon Dried Thyme
- Dripping
- 1/4 cup Chicken Broth
- Salt & Freshly Ground Black Pepper
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Comment préparer Cabernet Jus For Roast
- In a large non-aluminum saucepan or pot, combine 1 cup Cabernet Sauvignon, 1 cup beef stock, 1/4 cup port wine, 2 cloves minced garlic, 1/2 cup finely chopped shallot, 1 bay leaf, and 1 teaspoon dried thyme.
- Bring the mixture to a simmer over medium heat. Reduce heat to low and simmer gently, uncovered, until the mixture reduces to approximately 1 1/2 cups, about 1 hour. Stir occasionally to prevent sticking.
- Once reduced, carefully skim off any excess fat from your roast drippings. Add 1/2 cup of the de-fatted roast drippings and 1/4 cup of chicken broth to the reduction. Season generously with salt and freshly ground black pepper to taste. Simmer for another 3 minutes.
- Strain the jus through a fine-mesh sieve into a sauceboat, pressing on the solids to extract as much flavor as possible.
- Serve immediately alongside your perfectly roasted beef, pork, or buffalo.
- **For Beef Dip Au Jus:** Thin the jus to your desired consistency with water or unsalted chicken broth. Start with 1/4 cup and add more as needed.
Nutrition Information (Approximate per serving)
Sodium
39 g
Sugar
30g
Fat
1g
Carbs
7g