Red wine braised shallots recipe

Recipes

Tom Aikens
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We cooked these shallots in a little butter, salt, thyme and pepper first, then slowly coloured them till golden. Slowly braising these till soft creates a very nice flavour.

Ingredients

16 Banana shallots
100 ml Vegetable oil
25 g Butter
2 Sprigs of fresh thyme
2 Bay leaves
8 g Demerara sugar
50 ml Sherry vinegar
500 ml Red wine
400 ml Brown or white chicken stock
1 pinch Salt
1 pinch Freshly ground black pepper

16 Banana shallots
3.5 fl oz Vegetable oil
0.9 oz Butter
2 Sprigs of fresh thyme
2 Bay leaves
0.3 oz Demerara sugar
1.8 fl oz Sherry vinegar
17.6 fl oz Red wine
14.1 fl oz Brown or white chicken stock
1 pinch Salt
1 pinch Freshly ground black pepper

16 Banana shallots
0.4 cup Vegetable oil
0.9 oz Butter
2 Sprigs of fresh thyme
2 Bay leaves
0.3 oz Demerara sugar
0.2 cup Sherry vinegar
2.1 cups Red wine
1.7 cups Brown or white chicken stock
1 pinch Salt
1 pinch Freshly ground black pepper

Details

Cuisine: British
Recipe Type: Side
Difficulty: Easy
Preparation Time: 10 mins
Cooking Time: 30 mins
Serves: 4

Step-by-step

Peel the shallots, taking off at least 2-3 layers, making sure there are no tough outer skins. Cut the stalk off near the root.
Heat the oil in a large shallot sauté pan, then add the butter and allow to melt.
Place the shallots, thyme, bay leaves, 2g salt and some pepper in the pan. Cook over a low heat for 10-12 minutes, moving the shallots around the pan every few minutes until golden brown.
Add the sugar halfway through the cooking time as this will help to caramelise the shallots. Add the vinegar and red wine and simmer until reduced by two thirds. Add the stock and simmer for about 10 minutes, until reduced and sticky. Remove the thyme and bay leaves before serving. Serve with roast beef, steaks or fish.

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