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Red Wine Sauce Reduction Recipe For Beef

Kylie
This red wine sauce reduction recipe is a must-have with beef, even if you are not a red wine drinker. The sauce's flavour enhances the flavour of the meat, and the combination is just divine.
5 from 1 vote
Prep Time 2 minutes
Cook Time 1 hour 2 minutes
Course Gravy and Sauces
Cuisine World Wide
Servings 250 ml
Calories 1265 kcal

Ingredients
  

  • 750 ml Red Wine Pinot Noir is a great option
  • 3 cups Beef Stock or Beef Broth
  • 60 g Unsalted Butter
  • 1 tablespoon Plain Flour or All-Purpose Flour
  • 1 tablespoon Brown Sugar Extra if needed

Instructions
 

  • Set 30 grams of butter aside to soften.
  • Pour the red wine and the beef stock into the 3.5-litre pot, place on the stove and bring to a boil. Once boiling, reduce the heat to halfway between high and medium-high and allow it to bubble away. Refer to Note 1. It will take 1 hour from the time you turn on the stove. Refer to Note 2.
  • Add the flour to the butter you left out and create a paste by mixing well. Do this about 50 minutes into the cook.
  • Once the hour is up, leave the pot on the stove, add 2 teaspoons of the paste and the brown sugar to the liquid and whisk until fully combined and the liquid is just slightly starting to thicken. Refer to Note 3.
  • Then remove the pot from the heat and allow it to cool slightly before adding the other 30 grams of butter. Whisk well until all the butter is melted. The sauce will start to thicken more as well and become glossy.
  • Pour the sauce through a sieve into a bowl, serve straight away or cover and place in the fridge until needed. Refer to Storaging Tips.

Notes

Note 1: Do not reduce the heat any lower than halfway between the high and medium-high on your stove.  The liquid needs to bubble in order to reduce and is best done over higher heat.
Note 2: The liquid needs to reduce quite a lot in order to get the full potential of the flavours.  So the liquid needs to reduce for one full hour, no less.
Note 3: If you find the sauce is too bitter for your taste, you can add extra brown sugar to sweeten it.
Storing the sauce:
Fridge
  • In a bowl covered with cling wrap if stored overnight or within a few hours.
  • Store in an air-tight container for up to 4 days
Freezer
  • Store in an air-tight container for up to 6 months
Reheating:
Pour the cold sauce into a small pot and warm slowly over low heat.  Do not let it boil.
Keyword Beef Sauces, Red Wine, Red Wine Sauce, Red Wine Sauce Reduction, Sauces for Beef