Veal Jus

• 200 ml port
• 200 ml red wine
• 2 litres <

In a 3-litre pot, bring port to a high simmer. Reduce by half, then add the red wine and continue cooking to reduce by half again. Carefully pour in the stock and bring back to a high simmer.

Continue simmering until the desired consistency is reached, then strain into a 1-litre container and place in the fridge to cool completely. The stock can then be portioned into vacuum pouches, se