RECIPE - RED WINE SAUCE (KETO)
4 SERVINGS RED WINE SAUCE WITH BROTHY THE BEEF
2-3 cloves of garlic
12 thyme sprigs
1 + 2 tablespoons butter
1-2 bay leaves
1 tablespoon soy sauce
2 tablespoons Balsamic vinegar (balsamic vinegar)
2 dl diluted beef stock
2 dl red wine
Freshly ground pepper (+ salt)
PREPARATION (5 minutes)
Crush the garlic cloves with the flat side of the kitchen knife.
Thinly shred the shallots.
Roughly chop 10-15 sprigs of thyme.
Melt 1 tablespoon butter in a saucepan and fry the ingredients in the butter until softened.
Pour on red wine, soy, balsamic vinegar and bring to the boil. Turn down to the lowest temperature where it is still simmering.
Add the bay leaf and pepper with freshly ground pepper to taste. Let it reduce for 10 min.
Pour on the BROTHY beef bone broth and reduce the sauce for another 15-20 minutes. Taste with salt, add if wanted.
Strain the sauce and return to low heat. Stir in 2 tablespoons butter and serve.