2 bacon rashers
1 unpeeled brown onion, halved
1 Tbsp tomato paste
1 dried bouquet garni (see tips)
375 ml red wine
1 l beef stock
Throw the bacon rashers, the unpeeled onion cut in halves, the bouquet garni, the tomato paste, red wine and the beef stock into a saucepan. Place over high heat until it comes to the boil.
- Turn down the heat so it's on a very low simmer and let it reduce (uncovered) for a few hours. Let the liquid come down by at least half. It will thicken as it reduces.
- Strain off and discard all the "bits" and keep the jus aside. When you are ready to serve, you can return it to the pan and heat through.