julie-r-wa
Well-known member
*** Cabernet Jus for Roast ***
This special sauce is adapted from one used in a Bon Appétit recipe for "Prime Rib With Cabernet Jus" - 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.
1 (750 ml) bottle cabernet sauvignon wine
2 cups beef stock or broth
1 cup ruby port
2 large garlic cloves, peeled and slightly crushed
1 large shallot, peeled, halved
1 bay leaf
1 teaspoon dried thyme
1/4-1/3 cup de-fatted roast drippings, to taste (depending on strength of drippings)
1 cup chicken broth
salt & freshly ground black pepper, to taste
1. In a large non-aluminum saucepan or pot, combine the cabernet, stock, port, garlic, shallot, bay leaf, and dried thyme.
2. Simmer until mixture reduces to approximately 1 1/2 cups, about 1 hour.
3. (You should be cooking your roast during this time, too.).
4. 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.
5. Pour the jus through a sieve into a sauceboat, pressing down on the solids.
6. Serve on the side with your roast.
7. 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.
8. 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.
2 1/2 cups jus, approx
time to make 1¼ hours 10 min prep
http://www.recipezaar.com/116179
http://www.recipezaar.com/recipe/photo.php?rid=116179&num=1
This special sauce is adapted from one used in a Bon Appétit recipe for "Prime Rib With Cabernet Jus" - 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.
1 (750 ml) bottle cabernet sauvignon wine
2 cups beef stock or broth
1 cup ruby port
2 large garlic cloves, peeled and slightly crushed
1 large shallot, peeled, halved
1 bay leaf
1 teaspoon dried thyme
1/4-1/3 cup de-fatted roast drippings, to taste (depending on strength of drippings)
1 cup chicken broth
salt & freshly ground black pepper, to taste
1. In a large non-aluminum saucepan or pot, combine the cabernet, stock, port, garlic, shallot, bay leaf, and dried thyme.
2. Simmer until mixture reduces to approximately 1 1/2 cups, about 1 hour.
3. (You should be cooking your roast during this time, too.).
4. 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.
5. Pour the jus through a sieve into a sauceboat, pressing down on the solids.
6. Serve on the side with your roast.
7. 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.
8. 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.
2 1/2 cups jus, approx
time to make 1¼ hours 10 min prep
http://www.recipezaar.com/116179
http://www.recipezaar.com/recipe/photo.php?rid=116179&num=1