Cabernet Jus
Serves 2
Recipe By: Susan MacDonald
Published in: Bon Appetit
Publish Date: December
1 bottles Cabernet Sauvignon 750-ml
2 cup beef stock or canned broth
1 cup ruby Port
1 1/2 large garlic cloves, peeled
1/2 large shallot, peeled, halved
1 bay leaves
1 1/2 teaspoons dried thyme
Fresh parsley sprigs
Combine first 6 ingredients and 1 1/2 teaspoons thyme in large
nonaluminum saucepan. Boil until reduced to 1 cups, about 1 hour.
(Cabernet mixture can be prepared 2 days ahead. Cool, cover and
refrigerate.)
Pour off all fat from roasting pan in which you have roasted your
beef. Place pan over medium-high heat. Add Cabernet mixture to pan
and bring to boil, scraping up any browned bits. Season to taste with
salt and pepper. Pour jus into sauceboat. Garnish platter with
parsley, if desired. Carve beef and serve, passing jus separately.
I cut the original recipe in half for just the two of us. Scale it
for 4 to see the original recipe.
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