Cabernet Jus For Roast

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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.

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Steps

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In a large non-aluminum saucepan or pot , combine the cabernet , stock , port , garlic , shallot , bay leaf , and dried thyme.

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Simmer until mixture reduces to approximately 1 1 / 2 cups , about 1 hour.

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Add the de-fatted roast drippings and chicken broth to the reduction , season to taste with salt and pepper , and simmer for 3 minutes.

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Pour the jus through a sieve into a sauceboat , pressing down on the solids.

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Serve on the side with your roast.

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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.

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Ingredients

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cabernet sauvignon wine, beef stock, ruby port, garlic cloves, shallot, bay leaf, dried thyme, dripping, chicken broth, salt & freshly ground black pepper