Cabernet Jus for Roast

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

Step-by-step instructions

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.