Black Cumberland Sauce

Duck With a Redcurrant and Red Wine Sauce | Cooking With Benji

HOW WE MAKE OUR RED WINE JUS⁠ ⁠ A Great Taste award-winner and the perfect partner to our award-winning Beef Wellington - this is the sauce that makes red meat shine. Rich and velvety, it’s luxury in a tub and a Christmas essential.⁠ ⁠ We begin with a classic beef stock: beef bones roasted for deep caramelisation, then slowly simmered with fresh herbs and vegetables for 15 hours. The stock is strained and reduced to concentrate every layer of flavour.⁠ ⁠ We then build a base of red wine, redcurr

Lauren Gourlay (Food + Travel) on Instagram: "CHRISTMAS PREP: SPICED RED CABBAGE Comment ‘recipe’ and I’ll send you the link via DM. Full step-by-step recipe with photos can be found on my website: laurenscravings.com or google ‘laurenscravings + name of the recipe’ and it should pop up. Freezer: up to 4 weeks before (defrost in fridge overnight) Fridge: 4 days Reheat: in microwave or on hob (with a little extra stock) until piping hot throughout @procookuk shallow casserole pan All vegetables f