Recipes / Red wine sauce
Side
Gluten-free
Slow-cooked
Red wine sauce
A restaurant-style sauce for meat: caramelised beef trimmings, vegetables, port, red wine and beef stock reduced until it coats a spoon.
- Cooking
- 1 h 30 min
- Prep
- 20 min
- Difficulty
- Medium
Per serving
125 kcal
Protein · 22 %
5 g
Fat · 39 %
4 g
Carbs · 39 %
9 g
Estimate per serving of strained sauce; the meat and vegetables are removed, so only part of what they add is counted. The percentage is the share of the calories.
Ingredients
For 8 servings
- 2 tbsp beef fat
- 600 g beef trimmings or skirt
- 3 shallots
- 2 carrots
- 3 celery sticks
- 4 garlic cloves
- 1 handful of fresh thyme
- 1 handful of fresh rosemary
- 2 bay leaves
- 200 ml port
- 500 ml red wine
- 1 l good-quality beef stock
- salt and pepper
- a few drops of sherry vinegar
Makes about 8 servings of sauce. The meat trimmings are only there for flavour and are strained out.
Step by step
- Cut the beef trimmings into small pieces. Heat the fat and caramelise the meat well.
- Add the shallots, carrots, celery and garlic. When they soften, add the thyme, rosemary and bay leaves.
- Pour in the port and red wine and reduce by two thirds. Add the beef stock and reduce until the sauce coats the back of a spoon. Strain it into a clean pan.
- Finish the sauce with a few drops of sherry vinegar to taste.