Recipes: Red wine glaze

Published: Wednesday, Aug. 1, 2012 - 12:00 am | Page 7D

As a parting gift to Sacramento, here's a recipe from chef Scott Ostrander before he heads to the big leagues at Alinea in mid-August. Ostrander says this glaze works on any cut of beef, including grilled hanger steak, rib-eye, rib roast and even tartare. He also recommends drizzling the glaze on grilled asparagus, beets and roasted fennel.


8 black peppercorns

5 cloves

3 star anise

2 allspice berries

1 cinnamon stick

3 sprigs of thyme

5 cups of red wine

3/4 cup red wine vinegar

1/2 cup granulated sugar


Bring up all ingredients to a boil on a medium to high flame. Once boiling, reduce to a low to medium flame and reduce to a syrupy consistency. It should be able to coat a spoon. Strain syrup through a fine mesh cap and let cool. Enjoy!

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