Best Claret Sauce Recipes

Hot Claret with Lemon image

Yield Makes 8 drinks.

Number Of Ingredients 5

2 bottles claret
3/4 cup sugar
2 strips of lemon peel stuck with 2 cloves
1-inch piece of cinnamon stick
Garnish: lemon slice

Steps:

In an enamel saucepan, combine the claret, sugar, clove-studded strips of lemon peel, and the cinnamon stick. Bring the mixture just to the boiling point over low heat, stirring constantly to dissolve the sugar, and strain it. Stir in the lemon juice.
Pour the wine into eight 10-ounce heat-proof mugs, rinsed first with boiling water, and garnish each drink with a lemon slice.

Beef in Claret image

Provided by Millereg

Categories Stew

Time 4h30m

Yield 8-12 serving(s)

Number Of Ingredients 12

5 ounces lean bacon
6 -8 small young onions
2 cups chopped button mushrooms
3 lbs stewing steak
4 tablespoons oil
5 cloves garlic, crushed
2 tablespoons flour
1 bottle fruity young Burgundy wine or 1 bottle beaujolais wine
salt
freshly ground black pepper
1 teaspoon sugar
1 bunch fresh herb

Steps:

Cook the bacon in a frying pan until it is lightly brown.
Add the onions and cook uncovered for roughly ten minutes.
Then add the mushrooms, stir, cover and cook gently for a further ten minutes.
Preheat the oven to 300F/150C/Gas Mark 2.
Cut the stewing steak into cubes roughly 1½" square.
Heat the oil in a frying pan and brown the cubes of meat.
Place in a casserole, add the garlic and sprinkle the flour over the meat.
Place in the oven uncovered for 15 minutes to continue the browning process.
Stir from time to time.
Add the wine, light seasoning and herbs.
Cover and simmer for 3 hours or until the meat is tender.
Remove from the oven and stir in the trimmings.
Heat for a further five minutes and serve with boiled potatoes sprinkled with chopped parsley.
If you have another bottle of Burgundy or Beaujolais to drink with the meal- so much the better!