Try this dish with the Bacon Wrapper Beef Tenderloin, Red Wine Marinated Rib Roast, Slow Roasted Leg of Lamb, and/or Smoked Prime Rib Roast. Try this dish with Better Than Bouillon Vegetarian No Beef Base or Reduced Sodium Roasted Beef Base.
Recipe tags: beef base, easy difficulty, halfhour, beef, broth
| 1½ cups | red wine |
| ½ cup | minced shallots |
| 1½ cups | hot water |
| 1 Tbsp | Better Than Bouillon® Roasted Beef Base |
| 2 tsp | cracked black pepper |
| 1 tsp | granulated sugar |
| 2 Tbsp | port wine |
| 9 Tbsp | unsalted butter, chilled and cubed |
Add the red wine and shallots to a small saucepan and bring to a boil. Reduce the liquid by half, about 8 - 10 minutes.
Dissolve Roasted Beef Base in water.
Add the Roasted Beef Base broth, pepper and sugar to the pan and bring to a boil. Reduce by half, about 5 minutes.
Add the port wine and cook for 1 minute more.
Remove the saucepan from the heat and slowly whisk in the butter, 1 tablespoon at a time.
Serve immediately.