| Servings |
|
Ingredients
- 3 shallots cut into 1cm dice
- 1 large carrot cut into 1cm dice
- 1 celery stalk cut into 1cm dice
- 2 cloves garlic bashed
- 1 bay leaf
- 4 sprigs of thyme
- ½ t crushed white peppercorns
- 500 mls red wine
- 500 mls beef stock
Ingredients
|
|
Instructions
- Put the shallots, celery, carrot, garlic, bay leaf, thyme and peppercorns into a saucepan.
- Add the wine and the stock and bring to the boil
- Reduce and simmer until only ¼ of the original liquid remains
- Sieve and set aside, reheating before serving with the beef