- 250g shallots , sliced
- 4 tbsp olive oil
- 1 garlic clove , lightly crushed
- sprig rosemary
- 5 tbsp balsamic vinegar
- 400ml red wine
- 400ml beef or brown chicken stock
- knob of butter
Sauté the shallots in a saucepan with the oil over a high heat for about 3 mins until they are lightly browned, stirring often. Season with ground black pepper, add the garlic and rosemary. Continue cooking for a further 3 mins, stirring often to prevent burning.
Pour in the vinegar and cook until evaporated away to a syrup, then pour in the wine and cook until reduced by two thirds.
Pour in the stock and bring the lot to the boil. Turn down the heat and simmer until reduced by two-thirds again. Remove the garlic and rosemary. Add a little salt to taste and finally whisk in a knob of butter. Add any juices from the meat you have been cooking just before serving.