Red wine reduction

Red wine reduction

By
From
Meat
Makes
600 ml
Photographer
Dean Cambray

This red wine reduction is a great way to add an intense flavour boost to meat sauces and gravies. It adds richness and sweetness, both of which complement meat dishes brilliantly. It will keep in a sealable container in the fridge for 1–2 weeks. Alternatively, freeze it in an ice tray. That way you can pop out a few blocks and slip them into your gravies to add a last-minute flavour hit.

Ingredients

Quantity Ingredient
2 litres well-flavoured beef or veal stock
2 cups red wine
2 cups port
1 tablespoon thyme, chopped
salt
freshly ground pepper

Method

  1. Bring the stock to a boil over a high heat. Simmer until reduced by half. Add the red wine and port and return to the boil. Lower the heat and simmer until reduced by half. Stir in the chopped thyme and season to taste. Leave to cool, then transfer to a sealable container and refrigerate or freeze.
Tags:
Meat
Adrian
Richardson
La
Luna
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