Red Wine Reduction

Use this recipe for Thomas Keller's Braised Beef with Red Wine.

Recipe from Bouchon by Thomas Keller/Artisan, 2004.

Red Wine Reduction

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    1 bottle red wine, such as cabernet sauvignon 3 thyme sprigs
    1 cup diced (1/2 inch) onions 6 Italian parsley sprigs
    1 cup sliced (1/2 inch) peeled carrots 2 bay leaves
    1 cup sliced (1/2 inch) leeks, white and light green parts only 1/2 teaspoon black peppercorns
    1 cup sliced (1/4 inch) shallots 3 large garlic cloves, skin left on, smashed
    1 cup sliced (1/4 inch) button mushrooms and/or mushroom stems


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      Combine all the ingredients in a large heavy ovenproof pot with a lid that will hold the meat in a single, or no more than a double, layer. Bring to a boil over high heat. Reduce the heat and simmer for 45 to 50 minutes, or until the wine has reduced to a glaze.

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