Port Wine Reduction

Name: Port Wine Reduction
Ingredients: 3 (14 ounce) cans beef broth; 16 ounces ruby port; 16 ounces red wine; 1 carrot, cut into large chunks; 2 stalks celery, cut into large chunks; 1 onion, cut in half; 4 garlic cloves; 1/2 cup Worcestershire sauce; 3 ounces tomato paste; 1 tablespoon basil; 1/2 teaspoon salt; 1 1/2 teaspoons pepper; 3/4 cup butter; roux

14 ingredients

5 steps

Ingredients

3 (14 ounce) cans beef broth
16 ounces ruby port
16 ounces red wine
1 carrot, cut into large chunks
2 stalks celery, cut into large chunks
1 onion, cut in half
4 garlic cloves
1/2 cup Worcestershire sauce
3 ounces tomato paste
1 tablespoon basil
1/2 teaspoon salt
1 1/2 teaspoons pepper
3/4 cup butter
roux

Directions

1

Add all items except Roux and Butter into a sauce pan, cover and heat over medium heat for approximately 45 minutes.
2

Remove vegetables and continue cooking uncovered untill liquid reduces to about a quarter of the volume.
3

Mix in a small amount of Roux to slightly thicken sauce, lightly boil for a couple of minutes (should just thinly coat back of spoon).
4

Lower heat and add butter to finish sauce (do not let sauce boil after adding the butter).
5

Enjoy.