Method
- Heat the vegetable oil in a thick bottom pan, add the onions and gently fry until soft then add the carrots, garlic and cook for a few minutes, add the thyme, rosemary, and bay leaves and cook for 1 minute. Add the red wine and reduce it by half.
- Now add the water and stir in, Middleton’s Beef Bouillon, Middleton’s Premium Plus Gravy, cranberry & port sauce and chopped tomatoes, bring to the boil then simmer for 10 minutes.
- Strain the sauce into a clean pan and correct the seasoning, reduce more to intensify the viscosity.
Chef’s Tip:
Whisk in a little butter to the sauce to add a shine, flavour and richness.