Ingredients

  • 2 carrots
  • 2 stick celery
  • 1 shallot
  • 2 cup port
  • 1 cup balsamic vinegar
  • 0.5 bottle red wine
  • 1.5 beef stock

Method

  • Sweat the vegetables in a pan over a medium heat.
  • Add the balsamic vinegar & reduce by half.
  • Add the port & reduce further.
  • Add the red wine & reduce again.
  • Finally add the beef stock & continue to reduce until gravy consistency is achieved.