Cabernet Jus for Roast

"This special sauce is adapted from one used in a Bon Appétit recipe for recipe #116108 - 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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Cabernet Jus for Roast created by Julesong
Ready In:
1hr 10mins
Ingredients:
10
Yields:
2 1/2 cups jus, approx
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ingredients

  • 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
  • 14 - 13 cup de-fatted roast dripping, to taste (depending on strength of drippings)
  • 1 cup chicken broth
  • salt & freshly ground black pepper, to taste
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directions

  • 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.

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  1. 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!
     
  2. Steingrim
    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.
     
  3. CookinCowgirl
    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.
     
  4. Julesong
    Cabernet Jus for Roast Created by Julesong
  5. Julesong
    This special sauce is adapted from one used in a Bon Appétit recipe for recipe #116108 - 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.
     

RECIPE SUBMITTED BY

<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>
 
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