Joe Beef Sauce Vin Rouge

• 1/2 cup (55 g) sliced French shallots
• 1 small red beet, peeled and thickly sliced
• 2 cups (500 ml) dry red table wine
• 2 tablespoons cheap-ass balsamic vinegar
• 1 bay leaf
• 2 cups (500 ml) Beef Shank Stock (page 249)
• 3 tablespoons unsalted butter
• Salt
• 1 teaspoon pepper

1. In a small saucepan, mix together the shallots, beet, wine, vinegar, and bay leaf.
2. Bring to a boil over high heat and reduce by half.
3. Add the stock and continue to boil until reduced by half.
4. Whisk in the butter and season generously with salt and with the pepper.
5. Serve right away.
6. Or, let cool, transfer to a tightly capped container, and refrigerate for up to a week or freeze for up to a month.

shallots, red beet, wine, cheapass balsamic vinegar, bay leaf, unsalted butter, salt, pepper

Taken from www.epicurious.com/recipes/food/views/joe-beef-sauce-vin-rouge-388953 (may not work)