date:Aug 27, 2014
to the bowl of beef.
Step 5
At this stage, the bottom of the pan will have a lot of beef/bacon caramelisation build up on it, that is all great flavour that must be saved. Deglaze the pan by adding the red wine to the hot pan and using a plastic spatula scrape the build up off the base of the pan. Allow the red wine to reduce by half then reserve the liquid by pouring into the bowl with the beef and bacon. The bottom of the stockpot should now be relatively clean.
Step 6
Add butter and a splash