Red wine and port sauce

Ingredients for 4 servings:

• 200 ml red wine
• 200 ml port wine, red
• 300 ml beef stock
• 1 onion(s)
• 100 g brown sugar
• e.g. rosemary
• n. B. Salt
• n. B. Pfeffer
• e.g. butter

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 35 minutes

especially delicious with dark meat

Chop the onion into small pieces and fry in butter; it’s okay if it gets a little too brown. Then deglaze with half of the beef stock and set the pan aside. In a second pan, caramelize the sugar until it turns into a nice golden brown caramel. Deglaze with the second half of the stock. Be careful, as a lot of water will evaporate, as the pan will be very hot! When the contents of the pan are just simmering, add the onion stock and let the sugar dissolve slowly. Once the sugar has dissolved, turn the heat down a bit and then add the red wine and port wine. Finally, add plenty of rosemary and let everything simmer for 15 minutes. Then strain everything through a sieve and let the sauce simmer again until it reaches a nice consistency. If you like, you can also thicken it immediately with flour/starch or something similar; this isn’t quite as elegant, but it won’t change the flavor. Season to taste with salt and pepper. The sauce can easily be prepared the day before. For us, it’s a must with any roast beef. Tip: If you have it, it tastes best with fresh rosemary, but dried rosemary works really well too. I always make that in the winter. Vegetarians can make the sauce with vegetable stock.