CABERNET JUS FOR ROAST
This special sauce is adapted from one used in a Bon Appétit recipe for recipe #116108 - it goes well with roasts of beef, buffalo, and pork. Delicious! A wonderful addition to holiday or special Sunday roast dinners. You can also use this for beef dip sandwiches - see note in the directions.
Provided by Julesong
Categories Sauces
Time 1h10m
Yield 2 1/2 cups jus, approx
Number Of Ingredients 10
Steps:
- In a large non-aluminum saucepan or pot, combine the cabernet, stock, port, garlic, shallot, bay leaf, and dried thyme.
- Simmer until mixture reduces to approximately 1 1/2 cups, about 1 hour.
- (You should be cooking your roast during this time, too.).
- Add the de-fatted roast drippings (get some tasty browned bits mixed in there, too) and chicken broth to the reduction, season to taste with salt and pepper, and simmer for 3 minutes.
- Pour the jus through a sieve into a sauceboat, pressing down on the solids.
- Serve on the side with your roast.
- Note: the cabernet reduction without the drippings and chicken broth can be prepared 2 days ahead, which gives the flavors time to meld nicely; cool, cover and refrigerate.
- To use as au jus for beef dip sandwiches: thin it to taste with water or unsalted chicken broth - start with about 1/4 cup and add more to taste.
Nutrition Facts : Calories 437.6, Fat 1, SaturatedFat 0.4, Sodium 941.5, Carbohydrate 23.6, Fiber 0.3, Sugar 7.7, Protein 5
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