Two Buck Chuck Sauce

Servings: 2 1/2 cups

Ingredients:

1/4 cup olive oil
1 Shallot, chopped
1 carrot, chopped
1 stalk celery, chopped
1 Stalk rosemary
1 Stalk thyme pulled
8 cloves garlic, chopped
4 bay leaves
5 black peppercorns
2 tablespoons sugar
4 cups Cabernet Sauvignon, or red wine
4 cups veal stock
4 T Butter Cubes (one at a time)
1/4 C. Heavy Cream
Tomato Paste if needed:)




Directions:

Heat the olive oil in a saucepan, and sauce the shallots, carrot, celery, garlic, bay leaves, dijon, rosemary, thyme, and peppercorns, for about 5 minutes over medium heat, or until the vegetables are golden brown.

Add the salt and caramelize for about 2 minutes, while stirring. Deglaze with the wine, and reduce the liquid by thirds ( to about 1 1/2 cups ).

Add the veal stock and again reduce by two-thirds. Strain through a fine sieve into a clean pan, and continue to reduce until the sauce is thick enough to coat the back of a spoon.

Add in the Cabernet, Heavy Cream & then butter cubes one at a time.