| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
Sami |
Coxon’s kit, Coxon1 |
1 |
servings |
INGREDIENTS
| 12 |
|
Shallots; peeled |
| 50 |
g |
Unsalted butter |
| 1/4 |
pt |
Balsamic vinegar |
| 1/2 |
pt |
Red wine |
| 25 |
g |
Caster sugar |
| 2 |
|
Floz beef/ vegetable |
INSTRUCTIONS
Melt the butter until hot. Add the shallots, cover with a lid and
cook for 2-3 minutes turning frequently.
Add the caster sugar and stir in with the onions until all the sugar
is dissolved. Add the balsamic vinegar, red wine and a little stock.
When all the liquid is added bring up to the boil (uncovered) then
reduce the heat to a gentle simmer.
Leave to cook and let the liquid evaporate for approximately 3/4 hour
until syrupy in texture.
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