South African Red Wine Sauce (Jiko)

By ArmySister

This sauce is served with Oak-Grilled Filet Mignon and Macaroni & Cheese.

Ingredients

• RED WINE SAUCE:
• 1 recipe for Demi Glace (included here)
• 1 recipe for Red Wine Sauce (included here)
• 1/2 cup red beet juice, fresh squeezed
• 1/4 pound butter
• 1/4 pound flour
• 2 TB kosher salt
• 1 tsp. fresh ground black pepper
• 3 bottles red wine, South African or your preference
• 10 garlic cloves
• 10 red peppercorns
• 10 black peppercorns
• 2 thyme sprigs
• 1 bay leaf
• 1 bottle port wine
• 1/4 cup pomegranate syrup
• DEMI GLACE
• 10 pounds veal bones, roasted
• 1 1/2 pounds Roma tomatoes, quartered
• 1 Spanish onion, large slice
• 1/2 pound celery stalks, cut 1-inch thick
• 10 garlic cloves
• 1/2 pound mushroom pieces, trim if you have to
• 1/4 pound tomato paste

Details

Servings 30
Adapted from allears.net

Preparation

Step 1

Reduce the demiglace and the red wine sauce by a quarter. Add in the fresh beet juice and bring the sauce to a quick boil.

Add in the flour butter ("beurre Manie") and simmer for 5 minutes.

Adjust the seasoning with kosher salt and black pepper.

RED WINE SAUCE
Place all the ingredients in a stainless steel pot and bring to a boil. Simmer for 2-3 hours and reduce by half.

Strain through a chinois and chill.

Keep refrigerated until ready to use.

DEMI GLACE
In a 350º F oven, roast the veal bones until very well caramelized. Cut all the vegetables and roast them as well until nicely caramelized>

Spread the tomato paste over the bones and vegetables and place all of them in a large stainless steel pot. Fill the pot with water and bring to a boil.

Simmer for 4-5 hours, then strain first through a large-hole chinois, and then again through a small-hole chinois.

Reduce all by half. Reserve, chilled and covered.