Red Wine Braised Echalions
(Serves 4)
How long will it take?
Preparation time: 10 minutes
Cooking time: 30 minutes
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Echalions: braise in red wine and taste their full flavours | What do I need?
16 echalion (banana shallots)
100ml vegetable oil
25g butter
2 sprigs fresh thyme
2 bay leaves
Salt and freshly ground black pepper
8g Demerara sugar
50ml sherry vinegar
500ml red wine
400ml brown or white chicken stock
What do I do?
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 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.
Aga Method
The shallots can be started on the hotplates then transferred to the simmering oven for 20-30 minutes. Return to the hotplates to add and reduce the liquids.
For more information visit UK Shallots online.
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