Baby Mac's mum taught her how to make this red wine jus and it makes the perfect simple sauce to use on steak or any kind of roast meat for family dinners.
- 2 bacon rashers
- 1 unpeeled brown onion, halved
- 1 Tbsp tomato paste
- 1 dried bouquet garni (see tips)
- 375 ml red wine
- 1 l beef stock
- Throw the bacon rashers, the unpeeled onion cut in halves, the bouquet garni, the tomato paste, red wine and the beef stock into a saucepan. Place over high heat until it comes to the boil.
- Turn down the heat so it's on a very low simmer and let it reduce (uncovered) for a few hours. Let the liquid come down by at least half. It will thicken as it reduces.
- Strain off and discard all the "bits" and keep the jus aside. When you are ready to serve, you can return it to the pan and heat through.
Tie together a small bunch of herbs with string (I used bay leaves, sage, parsley, rosemary and thyme) this is called a bouquet garni (another French word meaning garnished bouquet that is used in stocks, soups and stews and is removed prior to serving). I love these little posies for the pot!
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||0.8 g|
|Total carbohydrates||2.8 g|
|- Sugars||1.2 g|
|Dietary fibre||0.3 g|