Recipe by Julesong
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.
Top Review by Chickee
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!
- 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 See How It's Made
- In a large non-aluminum saucepan or pot, combine the cabernet, stock, port, garlic, shallot, bay leaf, and dried thyme.
- Simmer until mixture reduces to approximately 1 1/2 cups, about 1 hour.
- (You should be cooking your roast during this time, too.).
- 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.
- Pour the jus through a sieve into a sauceboat, pressing down on the solids.
- Serve on the side with your roast.
- 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.
- 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.