Molho jus de vinho tinto

Ingredientes

• 1 cup red wine
• 1 cup beef stock
• 1 garlic clove
• 2 shallots
• 1 sprig rosemary
• 1 bay leaf
• 1 teaspoon olive oil

Modo de preparo

1. 1

   Heat up olive oil in a pot on the stove top on medium heat. Add finely diced shallots and garlic, and sauté for a few minutes until the shallot is soft and translucent.

2. 2

   Add red wine, bay leaf and a rosemary sprig to the onion, and bring it to a simmer. Leave the red wine to simmer until it is slightly reduced, about 5-10 minutes.

3. 3

   Add beef stock or drippings. Gently simmer the jus on low to medium heat until it has thickened to your liking. This takes between 10-25 minutes, depending on how you like it.

4. 4

   Add salt and pepper to taste.

5. 5

   If you want to keep the onions in: Remove the bay leaf and rosemary sprig from the pot, then pour the sauce into a sauce jug.

6. 6

   If you want a smooth sauce: Strain the sauce through a sieve to remove any chunks of onion, the bay leaf and rosemary. Discard the chunks, and pour the smooth sauce into a sauce jug.

7. 7

   Serve the red wine jus immediately while it's warm.