Classic red wine reduction ‘jus’ with Roodeberg 1949

Recipes by Ilse van der Merwe of www.thefoodfox @The_FoodFox

Ingredients (makes about ¾ cup)
3 tablespoons butter
½ cup onion, finely chopped (white/red or shallot)
1 sprig thyme
1 bay leaf
180 ml Roodeberg 1949 (dry red wine)
500 ml beef stock

Method

Add 2 tablespoons of the butter to a small saucepan over medium heat, then fry the onion for a few minutes until lightly brown.

Add the thyme, bay leaf and wine, then bring to a simmer and reduce to half.

Add the stock and turn up the heat, cooking and reducing until you are left with about 1 cup in total.

Strain through a sieve, then return to the pot and bring to a slow simmer.

Season with salt and pepper and reduce further until you have about ¾ cup.

Remove from the heat and add the remaining tablespoon of butter, stirring until it has melted and you are left with a glossy jus.

Serve at once with your favourite cut of meat, or leave to cool and reheat when ready to serve, stirring well.

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