Stock-Based Rioja Jus
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Step 1 of 6
1 of 6
Finely slice the shallots and cook them in a saucepan with a small amount of olive oil until deep golden brown, about 10 minutes.
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What you are cooking with
- 750 ml Quality beef stock
- 500 ml Rioja red wine
- 2 each Shallots, large, finely sliced
- 2 each Garlic, cloves
- 1 tbsp Tomato paste
- 2 each Thyme, sprigs
- 1 each Bay leaf
- 15 ml Sherry vinegar
- 30 g Cold butter