A succulent tangy-sweet red wine–broth reduction looks brilliant over roasted vegetables or meat cuts. This reduction is flavored with shallots and rosemary and a touch of butter-flour mixture gives it a lavish finish. Smart Recipes, American Recipes, Beef Recipes, Recipes Beef American Red Wine Reduction Red Wine Reduction Recipe | RecipeSavants.com PT55M Serves 4 Ingredients: 1 Tablespoon Olive Oil 2 Small Shallots 1 Sprig Fresh Rosemary 0.5 Teaspoon Koshar Salt 2 Cups Red Wine 1.5 Cups Beef Broth 2 Tablespoons Unsalted Butter 1 Tablespoon All Purpose Flour 0.25 Teaspoon Freshly Ground Black Pepper In a medium skillet, heat oil over medium-high heat and cook shallots, rosemary, salt and black pepper for about 2-3 minutes, stirring occasionally. Add wine and cook for about 15-20 minutes. Add broth and cook for about 15-20 minutes. Meanwhile in a small bowl, add butter and flour and with a fork, mash until well combined. Reduce heat to medium and add the butter mixture to the skillet. Cook for about 1 minute, stirring continuously. Through a fine-mesh sieve, strain the mixture into a bowl and serve drizzled over roasted vegetables or steaks.

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