Cabernet Jus For Roast

• 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

1. In a large non-aluminum saucepan or pot, combine the cabernet, stock, port, garlic, shallot, bay leaf, and dried thyme.
2. Simmer until mixture reduces to approximately 1 1/2 cups, about 1 hour.
3. (You should be cooking your roast during this time, too.).
4. 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.
5. Pour the jus through a sieve into a sauceboat, pressing down on the solids.
6. Serve on the side with your roast.
7. 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.
8. 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.

sauvignon wine, beef stock, ruby port, garlic, shallot, bay leaf, thyme, chicken broth, salt

Taken from www.food.com/recipe/cabernet-jus-for-roast-116179 (may not work)