Cabernet Jus For Roast - cooking recipe

Ingredients

1 (750 ml) bottle cabernet sauvignon wine
2 cups beef stock or 2 cups broth
1 cup ruby port
2 large garlic cloves, peeled and slightly crushed
1 large shallot, peeled, halved
1 bay leaf
1 teaspoon dried thyme
1/4 - 1/3 cup de-fatted roast dripping, to taste (depending on strength of drippings)
1 cup chicken broth
salt & freshly ground black pepper, to taste

Preparation

In a large non-aluminum saucepan or pot, combine the cabernet, stock, port, garlic, shallot, bay leaf, and dried thyme.
Simmer until mixture reduces to approximately 1 1/2 cups, about 1 hour.
(You should be cooking your roast during this time, too.).
Add the de-fatted roast drippings (get some tasty browned bits mixed in there, too) and chicken broth to the reduction, season to taste with salt and pepper, and simmer for 3 minutes.
Pour the jus through a sieve into a sauceboat, pressing down on the solids.
Serve on the side with your roast.
Note: the cabernet reduction without the drippings and chicken broth can be prepared 2 days ahead, which gives the flavors time to meld nicely; cool, cover and refrigerate.
To use as au jus for beef dip sandwiches: thin it to taste with water or unsalted chicken broth - start with about 1/4 cup and add more to taste.