Red Wine Jus

Preparation info

  • Difficulty

    Medium

  • Makes

    400 ml

    .

Appears in

Bentley

By Brent Savage

Published 2010

  • About

Ingredients

  • 2 stalks celery, chopped
  • 1 carrot, chopped
  • 1 onion, chopped
  • 1 head garlic, halved widthways
  • 2 fresh bay leaves
  • 2 sprigs thyme
  • 2 star anise
  • 6 whole allspice
  • 0.5 g fennel seeds
  • 10 black peppercorns
  • 20 ml (¾ fl oz) vegetable oil
  • 750 ml (26 fl oz/3 cups) red wine
  • 200 ml (7 fl oz) Port
  • 500 ml (17 fl oz/2 cups) veal jus

Method

Place the vegetables, garlic, herbs, spices and oil in a large saucepan over medium heat and cook until golden. Add the wine and Port and cook for about 20 minutes or until reduced to a glaze. Add the veal jus and bring to the boil, then reduce the heat to low-medium and simmer for 5 minutes. Strain, discarding the solids.

This can be made up to 2 days in advance and stored in an airtight container in the fridge.