Hello all

If you're like me, you like cooking steaks. Of course you do. Steaks are great! I thought I'd share a really simple red wine jus that is dead easy to make and improves your steak ten fold. Of course there are more complicated recipes out there, but if you've never made one before here is a good place to start.

You'll need -

1 250ml cup of red wine (preferably shiraz)

2 cloves garlic

3 stalks of rosemary

125ml beef stock

125ml chicken stock

1 saucepan

To start - cut the ends off your 2 cloves of garlic, then turn your knife onto its side, place it over the garlic and smash it with the heel of your hand. No need to chop! Once the garlic is smashed its really easy to peel it. I had run out of chopping boards, so I used the back of an envelope. Whatever.

Next, you'll need some rosemary. Here is some I got from the rosemary bush in my backyard. If you don't have one in your backyard, why the bloody hell not??

Grab yourself a cheap bottle of shiraz. You can see I paid 6 bucks for it. I drank the rest. You can even use an opened bottle that has been sitting around for a while. You're cooking it so it doesn't matter.

Grab a saucepan, chuck in 1 cup's worth of shiraz, the garlic and rosemary. Put it on a low low heat.

You want to reduce it by half, which should take around 20 minutes. Keep an eye on it.

In the meantime, take some beef and chicken stock out of the cupboard and boil the kettle. Take 2 coffee mugs and put half a teaspoon of stock in each mug. Beef in one, chicken in the other. Or you could do both in one mug I guess. Half a cup of boiled water in each mug.

After 20 minutes, your sauce should look something like this.

Throw in the beef and chicken stock. Leave it on a low heat for another 20 minutes, swirling around the sauce every now and then.

In the meantime, check on your steaks. Looking good!!

After 20 minutes, the sauce should have reduced by half again. It should look something like this. It smells incredible.

Spoon it off over your steaks and enjoy. If you don't use it all up, you can dunk a bread roll/piece of bread into it and eat it, (amazing), or chuck it into a tupperware container and freeze it for next time!

easy peasy!

There is an option if you want to put in a small chopped shallot onion in as well at the start which improves the flavour, but I've found it tends to soak up the wine like a sponge. Since you're starting with only 1 cup of shiraz this dramatically reduces the amount you end up with.

Must try this sometime.

Thanks mikizee, I will be giving this a go maybe with my T-Bone tonight!

Edited March 20, 201213 yr by reggie
brain fart

ah!!, the Peter Green of kitchen magicians. Choice ingredients, slow cook, fulsome flavor and a great finish! my steak awaits.

Looks good, must try it.

However...

Grab yourself a cheap bottle of shiraz. ..........You're cooking it so it doesn't matter.

Cannot agree. It does matter. If you wouldn't drink it you shouldn't cook with it.

Yeah I knew that statement would be contentious.

Definitely anything open for over a week you should ditch, but if it was opened a few days prior I don't see the problem.

Nice easy recipe. I can see it working well.

I've never thought of sharing recipes here. I should share some of my stuff some day!

Lovely !! Will try and report!!!

How to cook the steak though?? There was this thread by keithw but It's gone?

Great sauce!

Some of these are great in there as well.

Doing this sauce again tonight... I had to revisit this thread to remember how I made it!

Bumping this thread as I'm making this again. My kitchen smells wonderful.

I had med-rare scotch fillet last night.

 

This would have been a quick & easy addition.

 

Next time, fer sure!

Use the juice from the steak for a very memorable flavour.

One thing I need to add... if you season your steak with salt, cut it right down if you are using this sauce, as the chicken and beef stock used is quite salty anyway. I forgot this fact the other night when I made it and the whole dish was just a tad over salted.

You could also whisk a knob of butter into the reduced sauce for a bit of shine and body.

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