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    You are in: Home / Recipes / Cabernet Jus for Roast Recipe
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    Cabernet Jus for Roast

    Cabernet Jus for Roast. Photo by Julesong

    1/1 Photo of Cabernet Jus for Roast

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 10 mins

    10 mins

    1 hrs

    Julesong's Note:

    This special sauce is adapted from one used in a Bon Appétit recipe for Prime Rib With Cabernet Jus - it goes well with roasts of beef, buffalo, and pork. Delicious! A wonderful addition to holiday or special Sunday roast dinners. You can also use this for beef dip sandwiches - see note in the directions.

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    Ingredients:

    Yield:

    cups ju ...

    Units: US | Metric

    • 1 (750 ml) bottle cabernet sauvignon wine
    • 2 cups beef stock or 2 cups broth
    • 1 cup ruby port
    • 2 large garlic cloves, peeled and slightly crushed
    • 1 large shallot, peeled, halved
    • 1 bay leaf
    • 1 teaspoon dried thyme
    • 1/4-1/3 cup de-fatted roast dripping, to taste (depending on strength of drippings)
    • 1 cup chicken broth
    • salt & freshly ground black pepper, to taste

    Directions:

    1. 1
      In a large non-aluminum saucepan or pot, combine the cabernet, stock, port, garlic, shallot, bay leaf, and dried thyme.
    2. 2
      Simmer until mixture reduces to approximately 1 1/2 cups, about 1 hour.
    3. 3
      (You should be cooking your roast during this time, too.).
    4. 4
      Add the de-fatted roast drippings (get some tasty browned bits mixed in there, too) and chicken broth to the reduction, season to taste with salt and pepper, and simmer for 3 minutes.
    5. 5
      Pour the jus through a sieve into a sauceboat, pressing down on the solids.
    6. 6
      Serve on the side with your roast.
    7. 7
      Note: the cabernet reduction without the drippings and chicken broth can be prepared 2 days ahead, which gives the flavors time to meld nicely; cool, cover and refrigerate.
    8. 8
      To use as au jus for beef dip sandwiches: thin it to taste with water or unsalted chicken broth - start with about 1/4 cup and add more to taste.

    Ratings & Reviews:

    • on May 28, 2007

      55

      This was really very good and a perfect addition to our roast kangaroo. I didn't want anything too rich or overpowering. I halved the mix and it was enough for 4 conservative users, the only thing was that since roo has almost no fat there were no drippings so I added a tiny bit of butter and a little of the juices and boiled it up. I also made it one day in advance. Thanks, I'll use again!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 28, 2005

      55

      This jus has a really nice flavor! It would be really nice on a beef, buffalo, or pork roast for a specail dinner. A very special addition to a special dinner.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 24, 2005

      55

      Tried this and it was super. I had some port leftover from a Cumberland Sauce to use, and just loved how this au jus turned out. I did add some rosemary.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Cabernet Jus for Roast

    Serving Size: 1 (1720 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 437.5
     
    Calories from Fat 9
    13%
    Total Fat 1.0 g
    1%
    Saturated Fat 0.3 g
    1%
    Cholesterol 0.0 mg
    0%
    Sodium 941.4 mg
    39%
    Total Carbohydrate 23.6 g
    7%
    Dietary Fiber 0.2 g
    1%
    Sugars 7.6 g
    30%
    Protein 4.9 g
    9%

    The following items or measurements are not included:

    drippings

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